Honey Harissa Sheet Pan Chicken with Sweet Potatoes, Feta, and Olives

One sheet pan = BIG BOLD FLAVOR: sweet, spicy, bright, and earthy honey harissa sheet pan chicken!

Crispy, spicy-sweet honey harissa sheet pan chicken roasted with caramelized sweet potatoes, mellowed briny Kalamata olives, and creamy feta. It’s a simple prep, and the honey-harissa marinade does all the work in the oven to create big Greek flavor. It’s to die for!

I’ve been on a roll with 60-minute dinner ideas, and I know you’re really going to love this honey harissa sheet pan chicken with sweet potatoes. I can’t tell you how big and bold the flavors are, so you have to try it. The opposing flavors of sweet, spicy, creamy, bright, earthy, and salty hits come together and burst in your mouth.

It starts with my favorite harissa marinade of all time, made with honey and a whole jar of harissa sauce. I love using sweet potatoes alongside because they pair so well with the harissa chicken. Plus, they add so much more nutrition than white potatoes. As the olives roast, they get a little nutty, and they aren’t as sharp as when they’re fresh. So, they’re really lovely with the chicken and sweet potatoes.

Why should I make this today?

Crispy, juicy, tender

Sweet, spicy, bright,

Earthy, bold harissa chicken

Soft, caramelized sweet potatoes

Mellow, nutty olives

Warm, creamy, salty feta.

What do I need to make honey harissa sheet pan chicken?

Chicken thighs – I prefer to use bone-in, skin-on thighs. Keep the chicken skin dry for best crisping and avoid over-oiling the skin so the marinade can caramelize without burning. If you don’t care for bone-in, you can use boneless thighs or even bone-in or boneless chicken breast. Just remember that chicken breast meat dries out easily, so check for doneness earlier in the total cook time.

Sweet potatoes -peeled and cut into 1-inch cubes for bite-size pieces. They pair perfectly with the chicken marinade. You could also use butternut squash, russet, or Yukon gold potatoes.

Kalamata olives -pitted green or your favorite combination of olives, drained to avoid any extra moisture in the pan while cooking. These add a brininess layer to the sweet and savory.

Feta -crumbled from a good quality block for creamy, salty bites that create flavor bursts in your mouth with the sweet heat. Here’s the link to my favorite!

Red onion -cut into wedges to caramelize while baking and char a little at the ends.

Fresh parsley -chopped to sprinkle over the dish or each plate for serving.

Lemon wedges -for serving, so guests can add an extra squeeze of lemon over their dish if they like.

What’s in the marinade?

Extra-virgin olive oil – use a good-quality, great-tasting oil that adds rich flavor to your marinade. It’s totally worth it!

Harissa paste -harissa heat varies. For a milder dish, use 2 to 3 tablespoons of harissa and balance it with extra honey. For more heat, add crushed red pepper or a spoonful of harissa at the end. If you can’t find it in your grocery store, here’s the link to my favorite brand on Amazon, and here’s my homemade harissa recipe.

Honey -the sweetness balances the heat, and you can’t go wrong with hot honey. Greek honey is my favorite, but use what you have.

Fresh lemon juice -or balsamic vinegar would be a good alternative if you don’t have a lemon on hand.

Garlic cloves -grated or finely minced to season every drop of the marinade.

Ground cumin -adds so much deep, earthy, nutty flavor with a bit of smokiness.

Ground coriander -complements the smoky cumin with warm, earthy, but bright hints of citrus.

Paprika – I use whichever one I have on hand or whatever I’m in the mood for, so sweet or smoked paprika can be used.

Crushed red pepper flakes – this is optional, but if your harissa sauce isn’t already spicy enough, this will add the heat you’d like.

Kosher salt & freshly ground black pepper – everyone has their own taste level of salt, so these are to taste.

How do I prepare the pan?

Preheat the oven to 400°F (200°C). Line a large rimmed sheet pan with parchment or foil for easy cleanup.

Do I separate the marinade?

Whisk together the olive oil, harissa, honey, lemon juice or balsamic, garlic, cumin, coriander, paprika, crushed red pepper, salt, and black pepper until smooth. Transfer about ¼ cup of this clean marinade to a separate bowl to use on the vegetables and for an optional drizzle after baking.

How long do I marinate the chicken?

Pat the chicken dry and toss it in the remaining marinade until well coated. If time allows, marinate for 30 minutes in the refrigerator.

Do I cook the sweet potatoes separately?

Toss the sweet potatoes and red onion with 2 to 3 tablespoons of the reserved clean marinade and a pinch of salt. Spread the mixture on the prepared pan and roast for 10 minutes to give them a head start.

When do I add the chicken?

Remove the pan from the oven, push the vegetables to make space, and nestle the chicken skin-side up among the vegetables. Spoon any remaining bowl marinade from the chicken over the pieces.

How long do I cook this?

Roast for 25 minutes, then scatter the olives around the pan. Continue roasting for 10 to 15 minutes more, until the chicken is deeply browned and registers 175°F for thighs, and the sweet potatoes are tender. If using boneless, skinless thighs, begin checking for doneness at 22 to 25 minutes total. For extra char, broil for 1 to 2 minutes at the end.

What’s the best way to serve Honey Harissa Sheet Pan Chicken?

Remove from the oven, crumble the feta over the top, and let it rest for 5 minutes, allowing the juices to settle and the feta to soften. Drizzle lightly with any reserved clean marinade, if desired. Sprinkle with parsley and serve with lemon wedges.

What if I have leftovers?

Honey harissa sheet pan chicken leftovers can be stored in the refrigerator for 3 to 4 days. To reheat, preheat the oven to 350°F (175°C) and heat until hot. Then, add a splash of water or lemon to refresh.

Do you have more harissa dishes?

Baked Cod Harissa

Mini Pesto & Harissa Pizzas

Spatchcocked Chicken with Harissa: 2 Ways

Roast Leg of Lamb with Harissa & Shallots

Baked Harissa Lamb Stew

Harissa Barbeque Chicken

Watch the Video