Sheet Pan Honey Harissa Chicken
with Mediterranean chickpea salad

Name: Sheet Pan Honey Harissa Chicken
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1/2 Onions, medium and red, thinly sliced; 2 Tbsp Oil, olive; 2 Tbsp Lemon juice; 2 tsp Honey; 2 tsp Harissa; 1 tsp Salt; 1/2 tsp Cumin, ground; 20 oz Chicken thighs, boneless and skinless; for roasting Foil (opt); 1 Bell peppers, red, diced; 1/2 Onions, medium and red, diced; 10 oz Cucumbers, chopped; 2 cans Beans, garbanzo (14 oz / 397 g), drained and rinsed; 2 Tbsp Oil, olive; 1 Tbsp Lemon juice; 1 Tbsp Vinegar, apple cider; 1 tsp Italian seasoning; 2 stalks Green onions, chopped, green and white parts combined

Active: 40 Total: 60

Original GF Paleo Vegetarian

Roasted, marinated chicken thighs are one of our favorite hands-off weeknight proteins. This version is sweet and slightly spicy and served with a tangy chickpea salad.
Smarts: The chickpea salad can be made up to 2 days ahead. Be sure to season it with some salt and pepper before serving.

Proteins

Chicken, non-ground, Beans, garbanzo

Cuisines

Middle Eastern / North African

Ingredients

Metric

Servings:

Honey Harissa Chicken:

Onions, medium and red - 1/2 , thinly sliced
Oil, olive - 2 Tbsp
Lemon juice - 2 Tbsp
Honey - 2 tsp
Harissa - 2 tsp
Salt - 1 tsp
Cumin, ground - 1/2 tsp
Chicken thighs, boneless and skinless - 20 oz
Foil (opt) - for roasting

Mediterranean Chickpea Salad:

Bell peppers, red - 1 , diced
Onions, medium and red - 1/2 , diced
Cucumbers - 10 oz , chopped
Beans, garbanzo (14 oz / 397 g) - 2 cans , drained and rinsed
Oil, olive - 2 Tbsp
Lemon juice - 1 Tbsp
Vinegar, apple cider - 1 Tbsp
Italian seasoning - 1 tsp
Green onions - 2 stalks , chopped, green and white parts combined

Prep

Bell peppers / Onions (for chicken and chickpeas) / Cucumbers - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make marinade - Combine onions (portion for chicken), olive oil (portion for chicken), lemon juice (portion for chicken), honey, harissa, salt, and cumin. (Can be done up to 5 days ahead)
Marinate chicken - Combine chicken and marinade. Tenderize with a fork. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
Make chickpea salad - (If prepping right before cooking, get chicken cooking before making salad.) Drain and rinse beans. Whisk together olive oil (portion for salad), lemon juice (portion for salad), vinegar, and Italian seasoning. Combine with beans, bell peppers, onions (portion for salad), and cucumbers. (Can be done up to 2 days ahead)
Green onions - Chop green onions.

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Make

Heat oven to 425F / 218C.
Line a sheet pan with foil (optional, but will make clean up easy) or brush with some cooking oil. Spread chicken and onions (portion for chicken) out on prepared sheet pan (no need to drain off marinade). Season with some salt and pepper.
Transfer sheet pan with chicken and onions to the oven. Roast until chicken is cooked through, 25 to 35 minutes (depending on size). The chicken is done when it reaches 165F / 74C degrees.
When chicken is nearly done roasting, stir green onions into chickpea salad. Season with some salt and pepper.
Serve chicken with chickpea salad. Enjoy!

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