Description
This Sheet-Pan Harissa Chicken & Sweet Potatoes recipe offers a flavorful and easy weeknight dinner option featuring tender, juicy chicken thighs marinated in spicy harissa, paired with sweet and savory roasted sweet potatoes and red onions. Baked together on a single sheet pan, this dish combines bold North African flavors with the convenience of minimal cleanup.
Ingredients
Scale
Chicken Marinade
- 3 lb. skin-on, bone-in chicken thighs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 Tbsp. harissa
- Juice of 1/2 lemon
- 2 cloves garlic, minced
Vegetables & Seasoning
- 3 large sweet potatoes, sliced into 1/4″-thick half-moons
- 1 large red onion, sliced 1/2″-thick
- 2 Tbsp. extra-virgin olive oil
- 1 tsp. cumin seeds
- 1 tsp. ground cumin
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Garnish
- Chopped fresh cilantro
- Lemon wedges, for serving
Instructions
- Marinate the Chicken: Season the chicken thighs all over with kosher salt and freshly ground black pepper. Transfer them to a large bowl and add the harissa, lemon juice, and minced garlic. Use your hands to rub the marinade into the chicken ensuring an even coating. Let the chicken sit at room temperature for 30 minutes to absorb the flavors.
- Prepare the Sheet Pan: Preheat your oven to 425°F (220°C). On a large baking sheet, toss the sweet potato slices and red onion with extra-virgin olive oil, cumin seeds, ground cumin, salt, and pepper until evenly coated. Spread the vegetables out in an even layer on the pan.
- Assemble and Bake: Nestle the marinated chicken thighs evenly among the vegetables on the sheet pan. Place the sheet pan in the preheated oven and bake for 30 to 35 minutes, or until the sweet potatoes are golden and tender and the internal temperature of the chicken reaches 165°F when checked with an instant-read thermometer.
- Serve: Once cooked, remove the sheet pan from the oven. Sprinkle chopped fresh cilantro over the chicken and vegetables. Serve immediately with lemon wedges on the side to squeeze over for extra brightness.
Notes
- For extra crisp skin, broil for 2-3 minutes at the end of baking while watching carefully.
- Harissa paste varies in heat; adjust the amount based on your preference for spice.
- Bone-in chicken thighs keep the meat juicier; if using boneless, reduce bake time slightly.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
- Use a rimmed baking sheet to prevent juices from spilling in the oven.
Nutrition
- Serving Size: 1 serving (approx. 1 chicken thigh with veggies)
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 95 mg
