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Sheet Pan Harissa-Honey Chicken
with Vegetables & Roasted Lemon Labneh
30 MIN
+$0.95/serving
2 Servings
From the Test Kitchen
Chefs! To start the new year off with a clean slate, we’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. This vibrant dish pairs smoky-sweet roasted chicken with a medley of sweet potato, brussels sprouts, chickpeas, and onion—all topped with a drizzle of creamy labneh mixed with the tangy juice of a lemon that roasts alongside the vegetables.
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NutritionPER SERVING
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Calories780 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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2 Skin-On Salmon Fillets
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1 Red Onion
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½ lb Brussels Sprouts
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½ lb Sweet Potato
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1 Lemon
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1 Tbsp Red Harissa Paste
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1 15.5-Oz Can Chickpeas
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1 Tbsp Honey
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¼ cup Labneh Cheese
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1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
step-by-step
instructions
1
Prepare the ingredients & make the glaze
Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve and peel the onion; cut into 1-inch-wide wedges, separating the layers. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Medium dice the sweet potato. Drain and rinse the chickpeas. Halve the lemon crosswise; remove the seeds. In a bowl, combine the honey (kneading the packet before opening) and harissa paste.
2
Roast the vegetables & chickpeas
Transfer the onion wedges, halved brussels sprouts, diced sweet potato, and drained chickpeas to a sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Add the halved lemon, cut side down, to the sheet pan of seasoned vegetables. Roast 18 to 20 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven.
3
Roast the fish
Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to a separate sheet pan, skin side down. Evenly spread the glaze onto the seasoned fish. Roast 10 to 15 minutes, or until cooked through.* Remove from the oven.
*An instant-read thermometer should register 145°F.
4
Finish & serve your dish
When cool enough to handle, evenly top the roasted vegetables with the juice of 1 roasted lemon half. In a bowl, combine the labneh and the juice of the remaining roasted lemon half; season with salt and pepper. Serve the roasted fish with the finished vegetables. Drizzle the fish and vegetables with the lemon labneh. Enjoy!
1
Prepare the ingredients & make the glaze
Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve and peel the onion; cut into 1-inch-wide wedges, separating the layers. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Medium dice the sweet potato. Drain and rinse the chickpeas. Halve the lemon crosswise; remove the seeds. In a bowl, combine the honey (kneading the packet before opening) and harissa paste.
2
Roast the vegetables & chickpeas
Transfer the onion wedges, halved brussels sprouts, diced sweet potato, and drained chickpeas to a sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Add the halved lemon, cut side down, to the sheet pan of seasoned vegetables. Roast 18 to 20 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven.
3
Roast the fish
Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to a separate sheet pan, skin side down. Evenly spread the glaze onto the seasoned fish. Roast 10 to 15 minutes, or until cooked through.* Remove from the oven.
*An instant-read thermometer should register 145°F.
4
Finish & serve your dish
When cool enough to handle, evenly top the roasted vegetables with the juice of 1 roasted lemon half. In a bowl, combine the labneh and the juice of the remaining roasted lemon half; season with salt and pepper. Serve the roasted fish with the finished vegetables. Drizzle the fish and vegetables with the lemon labneh. Enjoy!
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