This Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes is the kind of meal that turns any ordinary night into something a little special. Smoky-spicy harissa, tender chicken, golden sweet potatoes, and buttery chickpeas—everything roasts together for a fuss-free, flavor-packed dinner you’ll want on repeat.
Why You’ll Love This Recipe
- One Pan, No Fuss: Everything—chicken, veggies, and chickpeas—cooks together on a single sheet pan for effortless prep and easy cleanup.
- Vibrant, Bold Flavors: Harissa brings smoky heat and North African character, balanced by sweet potatoes, tangy lemon, and creamy feta.
- Hearty & Nutritious: This meal is packed with protein, fiber, and colorful veggies—delicious comfort food you can feel good about.
- Totally Customizable: Perfect for clearing out your fridge or pantry; swap in what you have and make it your own.
Ingredients You’ll Need
The beauty of Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes is in its simplicity—each ingredient adds its own magic, from tender, caramelized sweet potatoes to the punchy finish of olives and feta. Here’s the lineup that makes this dish both colorful on the plate and irresistible on the palate.
- Boneless chicken breasts or thighs: Go with thighs for juiciness, or breasts for a lighter result—either way, they soak up the harissa marinade beautifully.
- Olive oil: Helps everything roast to golden, caramelized perfection and adds a rich, earthy depth.
- Fresh lemons: You’ll use the zest, juice, and even some slices for gorgeous brightness in every bite.
- Harissa seasoning: This is where the smoky, spicy, and slightly sweet flavor comes in—totally worth keeping in your spice drawer.
- Honey: Just a touch balances the heat of the harissa and helps everything caramelize in the oven.
- Kosher salt and black pepper: Don’t be shy—seasoning makes everything sing.
- Sweet potatoes: Their natural sweetness and orange color add heartiness and contrast beautifully with the spices.
- Sweet onion: Roasts up soft and jammy, adding savory richness to the pan.
- Chickpeas: Roasted chickpeas get crispy edges and offer nutty texture—canned or cooked from dry, both work.
- Crumbled feta: The salty, creamy topper that ties it all together.
- Green olives: A briny pop that gives this dish its signature Mediterranean flair (smash or roughly chop, your choice).
- Plain Greek yogurt: For a cooling, rich dollop atop each serving.
- Fresh mint or cilantro: A fresh herbal finish that makes everything taste bright and balanced.
Variations
This recipe is delicious as written, but don’t be afraid to experiment and make it your own! Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes welcomes swaps and tweaks for your favorite flavors, dietary needs, or whatever needs using up in the fridge.
- Vegetarian-Friendly: Skip the chicken and use thick slices of cauliflower or extra chickpeas for a hearty, plant-based version.
- Extra Veggie Power: Toss in bell peppers, zucchini, or carrots alongside the sweet potatoes for more color and crunch.
- Mild Version: Use smoked paprika or a touch of tomato paste in place of harissa if you want less heat.
- Different Cheeses: Try goat cheese or fresh mozzarella in place of feta for a change in creaminess and flavor.
- Swap the Protein: Salmon fillets, turkey cutlets, or even extra-firm tofu can work beautifully.
How to Make Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes
Step 1: Marinate the Chicken and Prep the Veggies
Start by preheating your oven to 425°F for a quick, hot roast. On a large rimmed sheet pan, toss your chicken—either thighs or breasts—with olive oil, fresh lemon juice and zest, harissa seasoning, honey, and a generous sprinkle of salt and black pepper. Get in there with your hands or a spatula to coat every piece so the flavors soak right in. Add the cubed sweet potatoes, sliced onions, and chickpeas to the pan; drizzle with more olive oil and a bit more salt and pepper, then toss again so everything glistens and shimmers.
Step 2: Roast to Perfection
Scatter the lemon slices over the top for extra brightness, then spread everything into a single, even layer to ensure golden edges all around. Slide the pan into the hot oven and roast for 40-45 minutes. Give everything a gentle toss about halfway through—this helps the sweet potatoes and chickpeas crisp up and the chicken cook evenly. When it’s done, the chicken will be deeply browned and juicy, and the sweet potatoes and chickpeas caramelized and tender.
Step 3: Prepare Your Toppings
While the pan is working its magic in the oven, combine the feta and green olives in a bowl with a drizzle of olive oil. This quick, briny crumble comes together in seconds and adds a salty punch at the finish.
Step 4: Serve and Savor
When your Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes emerges from the oven, toss everything gently and double check the chicken for doneness. Serve warm, topped with the feta-olive crumble, a big spoonful of plain Greek yogurt, and plenty of fresh mint or cilantro. Dig in and enjoy every bold, colorful bite!
Pro Tips for Making Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes
- Roast at High Heat: That 425°F oven ensures the sweet potatoes caramelize and chickpeas get irresistibly crispy—don’t be tempted to go lower!
- Even Cutting: Try to cut your sweet potato chunks and chicken pieces roughly the same size for even cooking and perfectly golden edges.
- Don’t Crowd the Pan: Use your largest sheet pan—or two, overlapping slightly—so everything roasts and doesn’t steam.
- Customize Your Heat: Harissa seasoning varies in spiciness, so taste your brand and adjust the amount for your perfect level of smoky heat.
How to Serve Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes
Garnishes
A sprinkle of crumbled feta, chunky green olives, and a generous dollop of plain Greek yogurt are the essential toppers—they cool down the spice and add layers of creaminess and briny brightness. Fresh mint or cilantro (or even parsley) sprinkled just before serving lifts everything with a pop of color and fresh aroma.
Side Dishes
This dish is hearty enough to stand on its own, but it’s fantastic with warm flatbreads, pita, or naan for scooping up saucy bits. For extra greens, serve with a simple cucumber-tomato salad, garlicky sautéed spinach, or a tangy slaw. A lemony couscous or grain pilaf would round things out beautifully too.
Creative Ways to Present
Try piling everything in shallow bowls for a cozy, rustic look, or plate the chicken atop a bed of greens and drizzle with more yogurt for a lighter vibe. For parties, serve “mezze style”: pile the chicken, chickpeas, and veggies on a platter, surround with little bowls of toppings, and let everyone assemble their own perfect bites.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes to an airtight container once cool. It will keep well in the refrigerator for up to 4 days, making it perfect for packed lunches or speedy dinners all week.
Freezing
This dish actually freezes surprisingly well! Pack cooled chicken, sweet potatoes, and chickpeas in freezer-safe containers or bags. For best results, freeze without the feta/olive topping, and add fresh garnishes after reheating. Use within 2 months for optimal flavor.
Reheating
To revive leftovers, spread on a sheet pan and bake at 375°F until warmed through and slightly crisped, about 10-15 minutes. For a quicker option, microwave in a covered dish, then add yogurt and herbs after heating.
FAQs
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Can I use bone-in, skin-on chicken pieces?
Yes, bone-in, skin-on pieces will work great—expect to add 10-15 minutes to the roasting time to ensure the chicken cooks through. Keep an eye on veggies and chickpeas, and cover loosely with foil if they brown too much before the chicken is done.
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What if I can’t find harissa seasoning?
If harissa isn’t available, try a blend of smoked paprika, chili powder, cumin, and a pinch of cayenne. You’ll get a similar smoky heat and depth of flavor.
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How spicy is Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes?
The heat level depends on your harissa! Some blends are mild, others pretty fiery. Taste your harissa and start with less if you’re sensitive to spice—it’s always easy to add more later.
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Can I make this ahead for meal prep?
Absolutely! Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes is perfect for meal prep—just pack into containers with your favorite grain and a wedge of lemon. Keep yogurt and herbs separate until you’re ready to eat.
Final Thoughts
If you’ve been craving a dinner that’s bold, easy, and guaranteed to impress, Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes is the answer. Give it a try—you’ll be amazed at how much flavor (and joy!) one pan can bring to your table. Happy cooking!
Print
Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes Recipe
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
This Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes recipe is a flavorful and easy one-pan meal that is perfect for a busy weeknight. The combination of spicy harissa-marinated chicken, sweet potatoes, chickpeas, and tangy feta creates a delicious and satisfying dish.
Ingredients
For the Chicken:
- 1 1/2 lb boneless chicken breasts or thighs
- 1/4 cup olive oil
- 2 lemons, juice and zest from 1 + 1 sliced
- 2 tbsp Harissa seasoning
- 1 tbsp honey
- kosher salt and black pepper
For the Vegetables:
- 2 medium sweet potatoes, cut into 1 inch chunks
- 1 sweet onion, sliced
- 1 can chickpeas, drained
- 1/2 cup crumbled feta
- 1/3 cup green olives, smashed
- plain greek yogurt and fresh mint or cilantro, for serving
Instructions
- Preheat the oven: Preheat the oven to 425 degrees F.
- Prepare the Chicken: On a rimmed baking sheet, combine the chicken, olive oil, lemon juice, lemon zest, harissa seasoning, honey, salt, and pepper. Toss well to coat. Add the sweet potatoes, onions, and chickpeas, and toss with olive oil, salt, and pepper. Arrange in a single layer. Roast in the oven for 40-45 minutes.
- Prepare the Toppings: Mix feta, olives, and olive oil in a bowl.
- Serve: Top the cooked chicken with the feta mixture, olives, and yogurt. Sprinkle with mint or cilantro before serving.
Notes
- You can adjust the level of spiciness by adding more or less harissa seasoning.
- Feel free to customize the toppings with your favorite herbs or nuts.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
