Harissa-Roasted Chicken with Lemon and Kalamata Olives
Chicken breasts marinated in smoky harissa and lemon, roasted until juicy, then finished with briny olives and fresh herbs. This mediterranean-inspired chicken (gluten-free) ready in about 37 minutes pairs boneless and skinless chicken breasts, harissa paste, zest and juice lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, boneless and skinless chicken breasts
- 2 tbsp harissa paste
- 1, zest and juice lemon
- 2 tbsp olive oil
- 1/2 cup, pitted Kalamata olives
- 2 cloves, minced garlic
- 1 tbsp, finely chopped fresh rosemary
- 1 tsp, fresh thyme
Instructions
- Step 1: Preheat oven to 400°F (200°C). Place 12 oz chicken breasts on a baking sheet. In a small bowl, mix 2 tbsp harissa paste, 1 tbsp lemon juice, 1 tbsp olive oil, and 1 tsp lemon zest. Rub mixture evenly over chicken.
- Step 2: Scatter 2 minced garlic cloves and 1/2 cup pitted Kalamata olives around chicken. Sprinkle with 1 tbsp chopped fresh rosemary, 1 tsp fresh thyme, and a pinch of salt.
- Step 3: Roast in oven for 20-25 minutes until chicken reaches an internal temperature of 165°F (74°C) and edges are golden.
- Step 4: Remove from oven and let rest for 5 minutes. Squeeze remaining 1 tbsp lemon juice over chicken and garnish with extra rosemary and thyme.
- Step 5: Serve immediately with roasted vegetables or crusty bread.
Frequently asked questions
How long does Harissa-Roasted Chicken with Lemon and Kalamata Olives take to make?
Total time is about 37 minutes (15 min prep + 22 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Harissa-Roasted Chicken with Lemon and Kalamata Olives?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep harissa paste from drying out.
Can I substitute ingredients in Harissa-Roasted Chicken with Lemon and Kalamata Olives?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Harissa-Roasted Chicken with Lemon and Kalamata Olives for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Harissa-Roasted Chicken with Lemon and Kalamata Olives gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This was a hit at dinner! The harissa gave just the right kick and the olives were a perfect touch.
- ★★★★☆
The chicken was flavorful, but the harissa was a bit too spicy for my kids. Next time I'll use half.
- ★★★☆☆
Good, but the chicken was a bit dry.
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