Harissa and Orange Baked Chicken with Herb Yogurt
This baked orange harissa chicken recipe is sweet, spicy, and packed with flavor. Tender chicken and fresh veggies combine on a sheet pan with orange slices and are baked to perfection. Then, they’re garnished with bright parsley and pomegranate seeds before being served warm with a refreshing Greek yogurt sauce!
Servings: 4
Calories: 502kcal
Ingredients
- 4 skin-on bone-in chicken thighs
- 1 large red bell pepper cut into strips
- 1 red onion cut into ½ inch wide wedges
- 1 sweet potato halved lengthwise and then cut into ½ inch thick slices
- 1/2 navel orange halved and cut into
- 1 tbsp chopped parsley garnish
- 2 tbsp pomegranate seeds garnish
Orange Harissa Sauce
- 2 tbsp harissa paste
- 2 tbsp orange juice
- 2 tbsp honey
- 1 tbsp orange zest
- 2 tbsp extra virgin olive oil
- ½ tsp salt
- 1/2 tsp pepper
Herb Yogurt
- 1/3 cup greek yogurt
- 1 tbsp chopped mint
- 2 tbsp chopped green onions
Instructions
- Preheat the oven to 400 degrees Fahrenheit
- Place the chicken thighs in a bowl, add in all of the orange harissa sauce ingredients and toss the chicken in the sauce to ensure it’s well coated. Set aside while you chop the veggies.
- Arrange the peppers, sweet potato, red onion and orange slices. Add the chicken thighs skin side up and spoon any of the excess sauce left in the bowl from the chicken over the veggies.
- Transfer to the oven and bake for 45 minutes, keep an eye on the chicken in the final 15 minutes of cooking to ensure that it doesn’t burn. Use a meat thermometer to check the internal temperature of the chicken, it should read 165 degrees.
- While the chicken is cooking stir together the yogurt, mint and green onions and set aside.
- Once the chicken is done cooking, garnish with chopped parsley and pomegranate seeds. Serve the chicken and veggies over couscous with the herb yogurt on the side.
Notes
*For whole30 substitute one medjool date soaked in boiling water for the honey and blend it in a high speed blender with the olive oil, lemon juice and harissa paste to create the marinade.
Nutrition
Calories: 502kcal | Carbohydrates: 29g | Protein: 27g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 442mg | Potassium: 640mg | Fiber: 3g | Sugar: 16g | Vitamin A: 8312IU | Vitamin C: 23mg | Calcium: 70mg | Iron: 2mg