HARISSA CHICKEN SHEET PAN DINNER
Harissa Chicken Sheet Pan Dinner an easy and flavorful chicken dinner that cooks hands-free in 20 minutes!
Provided by Holly Sander
Categories Dinner
Time 3h30m
Number Of Ingredients 20
Steps:
- 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.
- Preheat oven to 450F
- 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.
Nutrition Facts : Calories 300 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 61 milligrams cholesterol, Fat 14 grams fat, Fiber 4 grams fiber, Protein 25 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 8-10 ounces, Sodium 1166 milligrams sodium, Sugar 2 grams sugar, UnsaturatedFat 0 grams unsaturated fat
SHEET-PAN HARISSA CHICKEN WITH CARROTS AND CAULIFLOWER
Sheet Pan Harissa Chicken! If you're not familiar with harissa, it's a blend of chiles, spices, garlic, and olive oil. It livens up simple chicken and veggies in this sheet-pan dinner!
Provided by Sheryl Julian
Categories Dinner 1-Pot Sheet Pan Dinner
Time 1h45m
Yield 6
Number Of Ingredients 13
Steps:
- Prep the vegetables: Remove the green leaves from the cauliflower but do not core it. Cut the cauliflower into florets and stalks, and transfer them to a large rimmed baking sheet. Peel and cut the carrots into 2-inch pieces. Cut the thinner pieces half down the length; cut the larger, thicker pieces into quarters. Peel and cut the onion in half and slice 1/4-inch thick.
Nutrition Facts : Calories 549 kcal, Carbohydrate 30 g, Cholesterol 221 mg, Fiber 9 g, Protein 54 g, SaturatedFat 6 g, Sodium 721 mg, Sugar 12 g, Fat 25 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
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
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
HARISSA-GLAZED CHICKEN
A tasty five-ingredient glaze takes boneless skinless chicken breasts to the next level in around a half hour-perfect for a busy weeknight meal with rice or couscous alongside. Tunisia's fiery harissa pepper paste is often served as a condiment but also does double-duty as an ingredient to deepen the flavors of meats, soups and stews. Here it's perfect in a flavorful glaze for mild chicken breast.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil. Pat the chicken breasts dry, sprinkle with salt and pepper and transfer to the prepared sheet.
- Whisk together the honey, harissa, vinegar and garlic in a small skillet. Whisking constantly, bring to a boil over medium heat and continue to whisk until sauce is thick enough to coat the back of a spoon, 7 to 8 minutes. Whisk in the butter.
- Spoon half the glaze over the chicken and bake until beginning to turn golden brown, about 15 minutes. Remove the chicken from the oven and brush on the remaining glaze. Return to the oven and bake until an instant read thermometer inserted into thickest part of the chicken registers 165 degrees F, 5 to 10 minutes more.
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