Harissa Chicken Sheet Pan Dinner
Course: DinnerDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
20
minutesMarinating Time
3
hoursIngredients
- 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!
