This Harissa Chicken Sheet Pan Supper celebrates the flavours of North Africa! Spicy chicken breasts and roasted vegetables topped with dollops of yogurt and mint. It's an easy dinner, all baked in on one sheet pan.
⅓cupwhole milk yogurt mixed with 1 tablespoon finely minced mint
1green onion (scallion)thinly sliced on the diagonal
fresh mint, cilantro, and parsley
Put chicken breasts in a ziploc bag, add 2 tablespoons of the harissa paste, seal the bag and massage until well coated. Refrigerate for an hour or more to allow chicken to marinate.
Line a sheet pan with parchment paper and preheat oven to 400°F.
Toss potatoes with 1 ½ teaspoon olive oil, Toss golden beets and kohlrabi and toss red beets separately with remaining olive oil. Sprinkle with salt and pepper.
Arrange marinated chicken on sheet pan and surround with vegetables.
Bake for 20 - 25 minutes or until beets and potatoes are fork tender and chicken is no longer pink inside and registers an internal temperature of 170°F. Baste chicken with additional harissa and return to oven for 1 minute.
Remove from oven and garnish with a dollop of yogurt, sliced green onions, fresh cilantro and mint. Transfer to a serving platter if you want and serve immediately.