Step 1

In a large mixing bowl combine olive oil, garlic, lemon juice, rosemary, parsley, paprika, harissa, salt and pepper.  Mix thoroughly.

Step 2

Add the chicken tenders and fold in to cover them in the sauce, then refrigerate for at least 3 hours and up to 6 hours.

Step 3

Arrange the peppers and potatoes on the baking sheet.

Step 4

Drizzle with 2-3 tablespoons of olive oil and coat thoroughly.

Step 5

Mix salt, pepper and paprika together, then sprinkle on veggies and toss until evenly coated.

Step 6

Preheat oven to 450F

Step 7

Remove excess marinade from the chicken and place on the pan with the veggies, spaced evenly.

Step 8

Roast at 450 degrees for 18-20 minutes or until the chicken reaches 165F.

Step 9

Serve the veggies and chicken with a dollop of Greek yogurt, and lemon wedges for squeezing.  Garnish with parsley, sliced olives or capers.