harissa chicken sheetpan

Harissa Chicken Sheet Pan Dinner an easy and flavorful chicken dinner that cooks hands-free in 20 minutes!

Harissa Chicken Sheet Pan Dinner

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

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.

Arrange the peppers and potatoes on the baking sheet.

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

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

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

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

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