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Export 17 ingredients for grocery delivery
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.
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