Sheet pan harissa chicken with chickpeas and sweet potatoes

​prep time 15 minutes
cook time 40 minutes
total time 55 minutes
servings 6 servings
INGREDIENTS

• 1 1/2 pounds boneless chicken breasts or thighs
• 1/4 cup olive oil plus, more for drizzling
• 2 lemons, juice and zest from 1 + 1 sliced
• 2 tablespoons Harissa seasoning
• 1 tablespoon honey
• kosher salt and black pepper
• 2 medium sweet potatoes, cut into 1 inch chunks
• 1 sweet onion, sliced
• 1 can (14 ounces) chickpeas, drained
• 1/2 cup crumbled feta
• 1/3 cup green olives, smashed
• plain greek yogurt and fresh mint or cilantro, for serving

INSTRUCTIONS:
1. Preheat the oven to 425 degrees F.

2. On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, the lemon juice, lemon zest, harissa seasoning, honey, and a large pinch each of salt and pepper. Toss well to evenly coat the chicken. Add the sweet potatoes, onions, and chickpeas, and toss with the remaining 2 tablespoons olive oil, along with another pinch of salt and pepper. Arrange everything in an even layer. Add the lemon slices and then transfer to the oven. Roast for 40-45 minutes, tossing halfway through cooking until the chicken is cooked through and the potatoes are golden.

3. Meanwhile, combine the feta, olives, and a drizzle of olive oil in a bowl. 

4. To serve, top the chicken with the feta, olives, and yogurt. Sprinkle with mint or cilantro. Enjoy with Cashmere White!