Middle Eastern Sheet Pan Chicken Dinner
Total Time
50 minutes
Prep Time
5 minutes
Cook Time
45 minutes
Rating
0 out of 5 stars
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Ingredients
4 servings
- 1 tablespoon harissa spice blend (or favorite spice blend*)
- 2 pounds skin-on, bone-in chicken breast halves
- 3 tablespoons extra virgin olive oil, divided
- 1 head broccoli, cut into florets
- 2 large yukon gold potatoes, washed, and cut into 2-inch cubes
- 1 teaspoon kosher salt
- 1 lemon, quartered
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Preparation
Step 1
Preheat the oven to 425F.
Step 2
Sprinkle the spice blend all over the chicken breasts, drizzle with 1 tablespoon olive oil, and use your hands to rub into the chicken. Place the chicken on 1 large baking sheet (or 2 standard sized baking sheets).
Step 3
Toss the potatoes and broccoli with 2 tablespoons olive oil and 1 teaspoon salt and add them to the baking sheet as well as the lemon wedges around the chicken breasts.
Step 4
Roast until the chicken is cooked through and the veggies are tender, about 40-45 minutes.
Step 5
Serve each plate with a wedge of lemon for drizzling.
Step 6
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