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Sheet Pan Green Harissa Chicken

Course Main Course
Cuisine Middle Eastern
Keyword chicken
Total Time 1 hour 45 minutes
Servings 6
Author Christine Ma

Ingredients

Green harissa

  • 1 green bell pepper
  • 2 jalapenos
  • ½ cup cilantro
  • ¼ cup parsley
  • ¼ cup olive oil
  • 1 tablespoon lemon juice
  • 2 cloves garlic
  • 1 ½ teaspoons cumin
  • 1 ½ teaspoons coriander
  • ½ teaspoon cardamom

Sheet pan chicken

  • 2 pounds chicken thighs or breasts bone-in, skin-on
  • ½ cup green harissa
  • salt and pepper
  • 1 medium head cauliflower cut into florets
  • 2 small sweet potatoes peeled and sliced into half-moon slices
  • 1 medium red onion peeled and cut into wedges
  • ¼ cup olive oil plus 1 tablespoon oil
  • 1 teaspoon paprika
  • ½ teaspoons turmeric
  • ½ lemon
  • 1 head garlic

Remaining ingredients

  • ¼ cup olive oil
  • ¼ cup chopped mint
  • ¼ cup chopped dill
  • 1 tablespoon tahini
  • salt and pepper

Instructions

  • Preheat oven to 425 degrees F.
  • Make green harissa. Place green bell pepper and jalapenos on a sheet pan. Roast for 15-20 minutes, flipping the vegetables over halfway. Remove from oven and transfer to a heat-safe bowl. Cover with plastic wrap and let sit for 10 minutes.
  • Remove plastic wrap and peel skin off peppers. Discard jalapeno stem and seeds if desired. Place peppers in a blender with remaining harissa ingredients including cilantro, parsley, olive oil, lemon juice, garlic, cumin, coriander, and cardamom. Blend until smooth and season with salt and pepper. Let cool.
  • Season chicken with salt and pepper and toss with ½ cup cooled green harissa. Arrange on a sheet pan.
  • Toss cauliflower florets, sweet potato slices, and red onion wedges with ¼ cup olive oil, paprika, turmeric, salt, and pepper. Arrange vegetables on the same sheet pan as the chicken. Place half of a lemon on sheet pan.
  • Cut the top of the garlic head and discard. Drizzle the top with 1 tablespoon olive oil and wrap in aluminum foil. Place on the sheet pan. Roast chicken and vegetables for 40-45 minutes or until vegetables are tender, chicken is cooked, and garlic cloves are tender.
  • Squeeze garlic head to remove cloves and discard skin. Mash with a fork until smooth and combine with remaining green harissa, ¼ cup olive oil, mint, dill, and tahini. Squeeze the roasted lemon juice and add to the sauce. Stir to combine and season with salt and pepper.
  • Drizzle green harissa sauce on top of sheet pan chicken and serve with extra sauce on the side.

Notes

The green harissa can be prepared up to 3 days in advance.