2LargePotatoesI used Yukon Gold (cut into large chunks)
½PoundCanned Chickpeas200grams
1Medium-sizedOnionsliced
¼CupOlive Oilmore for drizzle
2-3TablespoonHarissa Pastesee the description box for the recipe
1TablespoonHoney
1TeaspoonLemon zest
3TeaspoonLime Juice
2TeaspoonSmoked Paprika
Kosher Salt and Few Turns of Freshly Cracked Black pepperAdjust as per taste
Yogurt Mixture
2-3TablespoonsGreek Yogurt
2ClovesGrated Garlic
Salt and Pepper as per taste
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INSTRUCTIONS
Place Chicken in sheet pan & Preheat oven: Preheat Oven to 425°F or 230°C. Grease a sheet pan with non-stick cooking spray (if desired). Take a sheet pan and place Chicken, Chickpeas, Potatoes, and Onions.
Add Seasoning and Spices: Add Harissa Paste, Olive Oil, Lemon Zest, Lemon Juice, Honey, Salt, Freshly Cracked Black Pepper, and Smoked Paprika onto the chicken, potatoes, and chickpeas. Mix well until completely coated.Roast in a preheated oven at 425°F or 230°C for 20-minutes.
Flip over: After 20-minutes, take it out of the oven. And do not turn off the oven. Preheat your oven to 425°F if you've turned it off. Or let it remain preheated at 425°F.Flip over chicken, Potatoes, Onions, and Chickpeas. Season the other side of chicken with Salt, Freshly Cracked Black pepper, and Smoked paprika. Roast once again at 425°F for additional 20-minutes.
In the Meantime, Make Yogurt Mixture: In a small bowl combine Yogurt, Salt, Pepper, and grated Garlic. Stir well to combine. Keep aside.
Garnish and Serve: Once the chicken is done, pour the yogurt mixture on the chicken and serve right away. Serve with plain white rice or Mediterranean basmati pilaf.