Sheet Pan Harissa Chicken with Chickpeas + Eggplant Recipe
This Sheet Pan Harissa Chicken with Chickpeas and Eggplant is a great healthy weeknight dinner. It comes together easily and packs a lot of flavor with very little effort making it a great upgrade to the usual sheet pan chicken dinner.
- 3 tablespoons harissa paste
- 3 tablespoons lime juice from about 2 limes, plus more slices as garnish
- 2 tablespoons olive oil
- 1 15-ounce can of chickpeas, drained and rinsed
- 1 eggplant diced
- 1/2 red onion peeled and sliced
- 1 1/2 pounds chicken I used a mix of thighs and drumsticks
- 1 teaspoon minced cilantro as garnish
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a small bowl, add the harissa paste, lime juice, olive oil and a few pinches of salt. Whisk until combined.
To a sheet pan, add the drained chickpeas, diced eggplant and red onion. Add half of the harissa paste mixture and mix together until everything is covered in the sauce. Smooth it out into one even layer. Arrange the chicken on top. Sprinkle the chicken with a few pinches of salt. Brush the chicken with the harissa sauce and add the any remaining sauce to the chickpeas. Also add any garnish limes to the sheet pan, if you like.
Transfer to the oven to bake for about 35 to 40 minutes, until the chicken is golden brown. Divide amongst plates and garnish with some cilantro.
Serving: 4g | Calories: 274kcal | Carbohydrates: 9g | Protein: 17g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 60mg | Potassium: 450mg | Fiber: 4g | Sugar: 5g | Vitamin A: 141IU | Vitamin C: 8mg | Calcium: 22mg | Iron: 1mg