Sheet Pan Harissa Chicken Dinner Recipes

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SHEET PAN HARISSA CHICKEN DINNER

Spice up chicken dinners with a touch of harissa. The North African red pepper sauce adds depth and kick to this one-pan meal perfect for weeknights.

Provided by Juliana Hale

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 4

Number Of Ingredients 11



Sheet Pan Harissa Chicken Dinner image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Spoon 1 teaspoon harissa sauce under the skin of each thigh, then transfer to an aluminum foil-lined 10x15-inch baking pan. Spread carrots, cauliflower, and potatoes onto the pan. Drizzle evenly with oil, then sprinkle with salt and pepper.
  • Roast, uncovered, in the preheated oven until an instant-read thermometer inserted in thickest parts of chicken registers 175 degrees F (80 degrees C), 40 to 55 minutes. Stir vegetables once halfway through.
  • Stir together parsley, garlic, and zest in a small bowl.
  • Toss vegetables with remaining 2 teaspoons harissa sauce. Sprinkle with parsley mixture.

Nutrition Facts : Calories 382.8 calories, Carbohydrate 19.5 g, Cholesterol 88.1 mg, Fat 21.9 g, Fiber 4.4 g, Protein 26.7 g, SaturatedFat 5.1 g, Sodium 419.9 mg, Sugar 4.5 g

2 tablespoons harissa sauce, divided
4 (5 ounce) bone-in chicken thighs, or more to taste
8 ounces multicolored carrots, peeled, halved lengthwise and crosswise
8 ounces cauliflower florets
8 ounces baby potatoes, halved
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
½ teaspoon grated orange zest

HARISSA CHICKEN SHEET-PAN DINNER WITH CREAM CHEESE TZATZIKI

Provided by My Food and Family

Categories     Home

Time 1h5m

Yield 6 servings

Number Of Ingredients 10



Harissa Chicken Sheet-Pan Dinner with Cream Cheese Tzatziki image

Steps:

  • Heat oven to 400ºF.
  • Mix 3 oz. cream cheese with cucumbers, 2 Tbsp. dressing, 1 tsp. mint and 1/2 tsp. garlic until blended. Reserve for later use.
  • Cover rimmed baking sheet with foil; spray with cooking spray. Toss potatoes, onions and peppers with 1 Tbsp. of the remaining dressing in medium bowl; spoon onto 1/2 of the prepared baking sheet.
  • Mix harissa sauce with remaining cream cheese, dressing and garlic in medium bowl until blended. Remove 1/4 cup of the harissa sauce mixture; reserve for later use. Add chicken to remaining harissa sauce mixture; toss to evenly coat chicken with sauce. Place on other half of baking sheet.
  • Bake 25 min. Stir vegetables; pour reserved harissa sauce mixture evenly over chicken. Continue additional 10 to 15 min. or until potatoes are tender and chicken is done (165°F).
  • Sprinkle remaining mint over chicken and vegetables. Serve with the reserved cream cheese sauce.

Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g

4 oz. PHILADELPHIA Cream Cheese, softened, divided
1/4 cup finely chopped English cucumbers
1/4 cup KRAFT Greek Vinaigrette Dressing, divided
2 tsp. chopped fresh mint, divided
1 tsp. minced garlic, divided
1 large Yukon Gold potato (1/2 lb.), cut into 1/2-inch chunks
1 small red onion, cut into 2-inch-thick wedges
1 cup red bell pepper strips
1/3 cup harissa red pepper sauce
1-1/2 lb. boneless skinless chicken thighs

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