Harissa Chicken Sweet Potatoes (Printable)

Spicy harissa chicken cooked with sweet potatoes and onions in one flavorful sheet pan meal.

# What you'll need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons harissa paste
03 - 2 tablespoons olive oil
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon kosher salt
07 - ½ teaspoon black pepper
08 - 2 cloves garlic, minced
09 - Zest and juice of 1 lemon

→ Vegetables

10 - 2 large sweet potatoes, peeled and cut into 1-inch (2.5 cm) cubes
11 - 1 large red onion, sliced into wedges
12 - 1 tablespoon olive oil
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper

→ Garnishes

15 - 2 tablespoons chopped fresh cilantro or parsley
16 - Lemon wedges, for serving

# Directions:

01 - Preheat the oven to 425°F and line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, combine harissa paste, 2 tablespoons olive oil, ground cumin, smoked paprika, kosher salt, black pepper, minced garlic, lemon zest, and lemon juice.
03 - Add chicken thighs to the marinade and toss thoroughly to coat. Allow to marinate for 10 minutes if possible.
04 - In a separate bowl, toss sweet potato cubes and red onion wedges with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
05 - Spread the seasoned sweet potatoes and onions evenly on the prepared sheet pan. Place marinated chicken thighs skin side up among the vegetables.
06 - Roast in the preheated oven for 35 to 40 minutes, or until chicken skin is golden and crisp, internal temperature reaches 165°F, and sweet potatoes are tender.
07 - Remove from oven and let rest for 5 minutes. Sprinkle with chopped cilantro or parsley and serve with lemon wedges.

# Expert Suggestions:

01 -
  • It's genuinely hands-off once everything hits the pan, leaving you free to pour a drink and breathe for a moment.
  • That spiced, caramelized crust on the chicken skin is the kind of thing you'd order at a restaurant but rarely attempt at home, yet it's honestly effortless.
  • The sweetness of the potatoes balances the harissa's heat in a way that feels sophisticated but tastes like comfort.
02 -
  • Harissa paste varies wildly by brand; some are gentle, others will make you reach for water, so add it conservatively the first time and taste as you go.
  • Don't crowd the pan or try to shuffle things around constantly; the sweet potatoes need space to actually caramelize, not steam themselves into submission.
  • The chicken skin won't be truly crispy until the last few minutes, so resist the urge to pull it out early; trust the timer, trust the temperature.
03 -
  • If you can't find harissa paste, mix 1 tablespoon smoked paprika, ½ tablespoon cayenne, 1 tablespoon tomato paste, and 1 tablespoon olive oil as a substitute; it won't be identical but it captures the spirit.
  • Pat the chicken dry before coating it with the marinade; moisture is the enemy of crispy skin and this one small step matters more than most.

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