Harissa Chicken Sheet Pan Dinner

Harissa Chicken Sheet Pan Dinner

Recipe by Happy Hearts KitchenCourse: DinnerDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Marinating Time

3

hours

Ingredients

  • Marinade
  • 4 Tbsp AOOC Harissa Olive Oil

  • 4 galic cloves, minced

  • 2 Tbsp lemon juice

  • 2 Tbsp Rosemary, finely chopped

  • 1 Tbsp fresh parsley, chopped

  • 2 Tbsp paprika

  • salt and pepper

  • 1 lb chicken tenders

  • Vegetables
  • 2-3 Tbsp AOOC Harissa Olive Oil

  • 1 yellow pepper, sliced

  • 1 red pepper, sliced

  • 1 lb baby potatoes, cleaned and halved/quartered

  • paprika

  • salt and pepper

  • Optional Garnishes
  • AOOC Serrano Honey Balsamic

  • Parsley, finely chopped

Directions

  • Marinade
  • In a large bowl combined olive oil, garlic, lemon juice, rosemary, parsley, paprika, salt and pepper. Mix.
  • Add chicken tenders and cover in sauce. Refrigerate 3-6 hours.
  • Veggies
  • Arrange peppers and potatoes on baking sheet and drizzle with olive oil.
  • Mix salt, pepper and paprika together, sprinkle on veggies and toss to coat evenly.
  • Cooking
  • Preheat oven to 450.
  • Remove excess marinade from chicken and place on pan, spacing veggies and meat evenly.
  • Roast at 450 degrees for 18-20 minutes (or until chicken is cooked through)
  • Top with a drizzle of Serrano Honey Balsamic for an extra sweet and spicy flavor!

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