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6 min read

Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes

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Paired with: Seven Ranchlands Viognier, Ancient Vines Carignane

Prep time 15 minutes

Cook time 40 minutes

Total time 55 minutes

Servings 6 servings


  • 1 1/2 pounds boneless chicken breasts or thighs
  • 1/4 cup olive oil plus, more for drizzling
  • 2 lemons, juice and zest from 1 + 1 sliced
  • 2 tablespoons Harissa seasoning
  • 1 tablespoon honey
  • kosher salt and black pepper
  • 2 medium sweet potatoes, cut into 1 inch chunks
  • 1 sweet onion, sliced
  • 1 can (14 ounces) chickpeas, drained
  • 1/2 cup crumbled feta
  • 1/3 cup green olives, smashed
  • plain greek yogurt and fresh mint or cilantro, for serving


1. Preheat the oven to 425 degrees F.

2. On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, the lemon juice, lemon zest, harissa seasoning, honey, and a large pinch each of salt and pepper. Toss well to evenly coat the chicken. Add the sweet potatoes, onions, and chickpeas, and toss with the remaining 2 tablespoons olive oil, along with another pinch of salt and pepper. Arrange everything in an even layer. Add the lemon slices and then transfer to the oven. Roast for 40-45 minutes, tossing halfway through cooking until the chicken is cooked through and the potatoes are golden.

3. Meanwhile, combine the feta, olives, and a drizzle of olive oil in a bowl.

4. To serve, top the chicken with the feta, olives, and yogurt. Sprinkle with mint or cilantro. Enjoy!