Sheet Pan Honey Harissa Chicken
with Mediterranean chopped 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; 1 Tbsp Lemon juice; 2 tsp Vinegar, apple cider; 1/2 tsp Italian seasoning; 2 1/2 Tbsp Oil, olive; 2 stalks Green onions, chopped, green and white parts combined; 8 oz Lettuce, any variety, chopped (sub any salad greens); 1/4 cup Sunflower seeds

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 colorful chopped salad.

Proteins

Chicken, non-ground

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 Chopped Salad:

Bell peppers, red - 1 , diced
Onions, medium and red - 1/2 , diced
Cucumbers - 10 oz , chopped
Lemon juice - 1 Tbsp
Vinegar, apple cider - 2 tsp
Italian seasoning - 1/2 tsp
Oil, olive - 2 1/2 Tbsp
Green onions - 2 stalks , chopped, green and white parts combined
Lettuce, any variety - 8 oz , chopped (sub any salad greens)
Sunflower seeds - 1/4 cup

Prep

Bell peppers / Onions (for chicken and salad) / 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 vinaigrette - Whisk together lemon juice (portion for salad), vinegar, and Italian seasoning. Add olive oil (portion for salad) while whisking. (Can be done up to 5 days ahead)
Green onions / Lettuce - Prep as directed.

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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, toss together lettuce, green onions, bell peppers, onions (portion for salad), cucumbers, and sunflower seeds. Add vinaigrette until dressed to your liking.
Serve chicken with salad on the side. Enjoy!

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