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Harissa chicken with vegetables and potatoes.
Deborah Rainford

Easy Sheet Pan Harissa Chicken and Potatoes

4.91 from 10 votes
This Harissa Spatchcock Chicken is a vibrant and flavorful dish perfect for any occasion. The spatchcock technique ensures even cooking, while the harissa paste adds a delightful kick. Paired with roasted vegetables, this one-pan meal is both delicious and easy to prepare.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 Servings
Course: Dinner
Cuisine: African, Moroccan
Calories: 569
Ingredients Method Notes

Ingredients
  

  • 4 pound whole chicken spatchcocked (butterflied)
  • 2 teaspoons Harissa paste
  • 2 tablespoons olive oil
  • 1 lemon thinly sliced
  • 1 red onion thinly sliced into half-moons
  • 6 medium potatoes cut into small wedges
  • 10 mini bell peppers halved
  • Salt and pepper to taste
  • Optional garnish: pomegranate arils chopped cilantro

Method
 

Preheat Oven:
  1. Preheat your oven to 425°F (220°C).
Prepare Chicken:
  1. If not already spatchcocked, use a sharp knife or kitchen shears to cut along both sides of the chicken's backbone and remove it. Flip the chicken over and press down firmly on the breastbone to flatten.
Season Vegetables:
  1. Place the potato wedges, red onion slices, and halved mini bell peppers on a large baking tray. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat evenly.
Prepare Chicken:
  1. Place the spatchcocked chicken on top of the vegetables. Rub the chicken all over with the harissa paste, making sure to get under the skin where possible. Drizzle with the remaining 1 tablespoon of olive oil and season with salt and pepper.
Add Lemon Slices:
  1. Arrange the lemon slices around the chicken and vegetables on the baking tray.
Bake:
  1. Place the tray in the preheated oven and bake for 45-50 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear.
Garnish:
  1. Remove the chicken from the oven and let it rest for a few minutes. Garnish with pomegranate arils and chopped cilantro, if using.

Notes

  • Spatchcocking the Chicken: This technique helps the chicken cook more evenly and faster. Make sure to press down on the breastbone to flatten the chicken completely.
  • Harissa Paste: Adjust the amount of Harissa paste based on your spice preference. Harissa can vary in heat, so taste it before using.
  • Vegetable Variations: Feel free to add or substitute other vegetables like carrots, zucchini, or sweet potatoes.
  • Serving Suggestion: This dish pairs well with a simple side salad or some couscous for a complete meal.