This Middle Eastern inspired One Sheet Pan Dinner is the easiest entree you’ll ever make and packs so much flavor!
I made this recipe for the first time several years ago and it was my first go at a one sheet pan dinner. I couldn’t believe it took me that long to make dinner on one pan! Nowadays, one pan meals are one of my go-to’s for an easy weeknight meal. We make Salmon Sheet Pan Dinner, One Sheet Pan Shrimp and Vegetable Dinner, Vegetarian Sheet Pan Nachos or even a Sheet Pan Pancake!
It’s beyond easy to make one pan dinners and the clean up is even easier. Toss everything on a cookie sheet with some olive oil and spices, mix it up and roast until nice and crispy. Get your kids involved by letting them strategically place all the vegetables in a visually pleasing pattern on the pan! Gemma loves that part and it’s a great way to have little ones be active in creating the foods they eat, which usually makes them more excited to eat it.
To give this sheet pan chicken a Middle Eastern flair, I used a harissa spice blend, but if you don’t have that spice, you can use any blend of your favorite spices like Herbs de Provence, Moroccan Italian Herbs, or Cajon Seasonings and still get a delicious result. Same goes for the vegetables. I used broccoli and potatoes, but you can substitute any veggies you and your family are in the mood for or that you have on hand!
When you’re looking for a quick and simple meal for you family definitely give this Middle Eastern Sheet Pan Chicken Dinner a try. It’s also a great recipe to prep ahead of time to have for lunches for the week.
As always, tag me on social media if you make this recipe and let me know what you think!
Middle Eastern Sheet Pan Chicken Dinner
- 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
- Preheat the oven to 425F.
- 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).
- 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.
- Roast until the chicken is cooked through and the veggies are tender, about 40-45 minutes.
- Serve each plate with a wedge of lemon for drizzling.
- Note: Use your favorite spice blend such as Herbs de Provence, Moroccan Italian Herbs, Cajon Seasonings, etc in place of the Harissa Spice Blend.