Ingredients:

  • 2 kg (2.6 lbs) Boneless, skinless chicken thighs, trimmed and cut into 1-inch (2.5 cm) cubes.
  • 4 tbsp (60 ml) Olive oil, divided.
  • 3 tbsp (45 g) Rose Harissa paste.
  • 1 tsp (5 ml) Smoked paprika.
  • 1/2 tsp (3 g) Kosher salt, plus more for seasoning.
  • 1/4 tsp (1 g) Freshly ground black pepper.
  • 600 g (21 oz) Baby potatoes, halved or quartered.
  • 1 large Red onion, roughly chopped into 1-inch (2.5 cm) pieces.
  • 2 large Bell peppers (1 red, 1 yellow), seeded and roughly chopped.
  • 2 cloves Garlic, minced.
  • 225 g (8 oz) Block of Halloumi cheese, sliced into 1/2-inch (1.2 cm) thick strips.
  • 1/2 large Lemon, cut into wedges (for serving).
  • 1/4 cup (5 g) Fresh mint leaves, roughly chopped (for garnish).

Instructions:

  1. Preheat oven to 200°C (400°F). Line the baking sheet with parchment paper. In a small bowl, combine the Harissa paste, smoked paprika, salt, pepper, and 2 tbsp of the olive oil. Toss the cubed chicken thighs in the Harissa mixture until completely coated. Set aside to marinate while prepping the vegetables.
  2. Place the potatoes, red onion, bell peppers, and minced garlic into a large mixing bowl. Drizzle with the remaining 2 tbsp of olive oil and a pinch of salt. Toss well to ensure all vegetables are lightly coated.
  3. Spread the seasoned vegetables onto the prepared sheet pan in a single layer (do not overcrowd). Place the sheet pan in the preheated oven and roast for 10 minutes.
  4. Remove the sheet pan from the oven. Push the vegetables to one side and arrange the marinated chicken cubes in a single layer on the other side of the pan. Return to the oven and cook for another 10 minutes.
  5. After the second 10 minutes, remove the pan again. Distribute the Halloumi strips evenly among the chicken and vegetables.
  6. Return the pan to the oven and cook for a final 8–10 minutes, or until the chicken registers an internal temperature of 74°C (165°F), the potatoes are tender, and the Halloumi is golden brown and slightly crispy.
  7. Remove the pan from the oven. Let the dish rest for 5 minutes. Squeeze fresh lemon juice over the entire dish, scatter generously with fresh mint, and serve immediately.