Preheat oven to 425 degrees. Meanwhile, coat chicken with 2 tablespoons olive oil, honey, lemon juice and zest.
Add salt, pepper and Harissa seasoning to both sides of chicken.
Let the chicken marinate while cutting the sweet potatoes and zucchini.
Start by trimming both ends from the vegetables.
Cut the vegetables in half lengthwise, and then cut the halved vegetables again lengthwise.
Turn the vegetables and cut crosswise into large, approximately 1 inch pieces.
Add the vegetable pieces to the sheet pan with the chicken.
Slice the onion and add the onion and chickpeas to the sheet pan.
Toss with the remaining 2 tablespoons of olive oil.
Add salt and pepper to taste.
Spread everything into an even layer and add lemon slices to the top.
Transfer to the oven to roast for approximately 40 minutes until the chicken reaches 165 degrees and the potatoes are soft when pricked with a fork.
