Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes Recipe

This Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes is the kind of effortless dinner you’ll want to put on repeat. Juicy, caramelized chicken, perfectly roasted sweet potatoes, and crispy chickpeas are all bathed in a bold, spicy harissa marinade—then finished with crumbled feta, briny olives, and a creamy dollop of yogurt. It’s a complete meal on one pan, vibrant with color and bursting with flavor in every single bite.

Ingredients You’ll Need

The beauty of Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes is its reliance on easy-to-find, wholesome ingredients. Each one brings something essential—sweetness, spice, creaminess, or crunch—to round out the flavors and make this recipe truly irresistible.

• Boneless chicken breasts or thighs: Choose thighs for maximum juiciness and flavor, but lean breasts work just as well if you prefer.
• Olive oil: This helps everything caramelize in the oven and carries the harissa spices right into the meat and veggies.
• Lemons (juice, zest, and sliced): Fresh lemon adds bright acidity to balance out the heat and sweetness—you’ll use both zest and juice for maximum punch.
• Harissa seasoning: This North African spice blend is the star—smoky, earthy, and spicy, it transforms the entire sheet pan.
• Honey: A drizzle adds just enough sweetness to mellow the spices and deepen caramelization.
• Kosher salt and black pepper: The ultimate flavor enhancers, don’t skimp!
• Sweet potatoes: Their natural sweetness plays beautifully with harissa and they roast up tender and caramelized.
• Sweet onion: Roasts down to soft, golden strands with a gentle sweetness.
• Canned chickpeas: Give you protein, fiber, and irresistible crunch as they roast.
• Crumbled feta: Creamy, tangy, and salty—sprinkled on right before serving for a Mediterranean finish.
• Green olives (smashed): Offer a briny bite that wakes up all the flavors in each forkful.
• Plain Greek yogurt and fresh mint or cilantro, for serving: Spoonfuls of yogurt cool down the heat while fresh herbs shower the dish in color and refreshing aroma.

Variations

One of the best things about Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes? It’s endlessly adaptable. Whether you’re working around an allergy, meeting vegan guests, or just making do with what’s on hand, this recipe is your playground.

• Try Different Veggies: Swap sweet potatoes for butternut squash or add bell peppers and zucchini for even more color and texture.
• Go Vegetarian: Leave out the chicken entirely and add extra chickpeas, cauliflower florets, or cubes of halloumi for a hearty meat-free meal.
• Choose Your Heat Level: Use more or less harissa—or substitute with smoked paprika and a pinch of cayenne if you want just a hint of heat.
• Dairy-Free Option: Skip the feta and yogurt or use plant-based versions for a dairy-free plate that’s just as flavorful.

How to Make Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes

Step 1: Make the Harissa Marinade

Start by preheating your oven to 425°F so it’s piping hot when everything hits the sheet pan. In a large bowl (or directly on your rimmed baking sheet—less dirty dishes!), mix together the chicken, 2 tablespoons of olive oil, lemon juice, zest, harissa seasoning, honey, salt, and pepper. Toss until the chicken is glistening and completely coated in those zippy spices and citrus.

Step 2: Add the Vegetables and Chickpeas

To the marinade, add your sweet potatoes, onions, and drained chickpeas. Drizzle over the remaining 2 tablespoons of olive oil, sprinkle with another pinch of salt and pepper, and toss again until every veggie and legume is glossy and ready for roasting. Spread everything out in a single, even layer so each piece has a chance to brown and crisp.

Step 3: Ready, Set, Roast!

Nestle the lemon slices among the chicken and veggies, then transfer the whole pan to your preheated oven. Roast for 40–45 minutes, tossing halfway through, until the chicken is sizzling, the potatoes are golden and tender, and the chickpeas are crispy around the edges. Your kitchen is going to smell absolutely incredible at this point!

Step 4: Make the Feta & Olive Topping

While things roast, combine your crumbled feta and smashed olives in a small bowl with a little olive oil. This zesty topping is what makes every bite of Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes pop with briny, creamy flavor.

Step 5: Plate and Serve

Remove your sheet pan from the oven and immediately scatter the feta-olive mixture over the top. Finish each serving with a spoonful (or swirl) of Greek yogurt, plus a sprinkle of fresh mint or cilantro for color and freshness. Dig in and revel in the flavors—this is weeknight dinner magic!

How to Serve Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes

Garnishes

This dish absolutely shines with the right finishing touches. A big swoop of Greek yogurt tempers the heat and makes the sauce luscious, while a handful of fresh mint or cilantro adds a pop of color and lively aroma. Don’t forget a scattering of the feta-olive mixture right before serving—these little extras make Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes taste restaurant-worthy.

Side Dishes

You truly get a full meal from this one pan, but it’s also amazing with simple sides. Fluffy couscous, warm naan, or a mound of lemony quinoa soak up the extra sauce and sit beautifully underneath. A green salad with crunchy cucumbers and a squeeze of lemon makes a bright, refreshing companion.

Creative Ways to Present

For weeknights, just scoop straight from the pan into bowls for cozy, family-style dining. For special occasions, artfully layer the chicken and veggies on a big platter, drizzle with yogurt, and sprinkle with colorful herbs and feta for a true showstopper. Or, load leftovers into pita pockets for a stellar desk lunch the next day—Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes transforms into the best sandwiches!

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen and mingle overnight, so don’t be surprised if tomorrow’s lunch tastes even better than dinner!

Freezing

For longer-term storage, you can freeze the cooked chicken, chickpeas, and sweet potatoes (minus the feta and yogurt) in freezer-safe bags or containers for up to 2 months. Thaw overnight in the fridge and reheat gently—wait to add garnishes until just before serving to preserve their freshness and texture.

Reheating

To reheat, spread leftovers on a baking sheet and warm in a 350°F oven until hot and the chickpeas re-crisp, about 10–15 minutes. Alternatively, microwave individual portions for a quick lunch—but for best texture, the oven is your friend. Add yogurt, feta, and herbs fresh at the end so every bite is as vibrant as the first time.

FAQs

Final Thoughts

If you’re looking for a dish that’s bold, balanced, and a total crowd pleaser, you have to give Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes a try. I have a feeling it’ll quickly become one of your most-requested, go-to meals for busy nights and special gatherings alike. Happy cooking—can’t wait for you to taste those irresistible flavors!

Print