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Middle Eastern Sheet Pan Chicken Dinner

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Print Recipe
Author: Catherine McCord
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients  

  • 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

Instructions 

  • 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.
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