Sheet Pan Harissa Chicken with Spiced Veggies & Honey-Glazed Apricots

Ingredients:

• 2 boneless, skinless chicken breasts

• 2 cups baby potatoes, halved

• 1 cup rainbow carrots, sliced diagonally

• 1 cup zucchini, sliced into half-moons

• 1/2 cup dried apricots, halved

• 3 tablespoons olive oil

• Juice of 1 lemon

• 2 tablespoons harissa paste 

• 3 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1/2 teaspoon ground coriander

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1/4 teaspoon cinnamon 

• 1/4 teaspoon red pepper flakes 

• 1 tablespoon honey (for drizzling)

• 1/4 cup crumbled feta cheese

• 2 tablespoons chopped fresh mint or cilantro (for garnish)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a small bowl, whisk together olive oil, lemon juice, harissa paste, garlic, cumin, paprika, coriander, salt, black pepper, cinnamon, and red pepper flakes.

3. Place chicken breasts and baby potatoes on the baking sheet. Drizzle with half of the marinade and toss to coat.

4. Bake for 20 minutes. Remove from oven, add rainbow carrots, zucchini, and dried apricots. Drizzle with remaining marinade and a light drizzle of honey. Toss gently.

5. Return to oven and bake for an additional 10-12 minutes, or until the chicken reaches an internal temperature of 165°F.

6. Let rest for 5 minutes, then sprinkle with feta cheese and fresh herbs before serving.

Chef’s Tip:

For extra caramelization, you can soak the dried apricots in warm water for 10 minutes before roasting—this will make them plumper and even more flavorful. Pair with couscous, warm pita, or a yogurt drizzle for a complete meal!

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