Harissa Roasted Chicken Sweet (Printable)

A vibrant dish of harissa-spiced chicken paired with caramelized sweet potatoes and aromatic herbs.

# 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 smoked paprika
05 - 1 teaspoon ground cumin
06 - 1 teaspoon salt
07 - ½ teaspoon ground black pepper
08 - 2 garlic cloves, minced

→ Vegetables

09 - 2 large sweet potatoes, peeled and cut into 1-inch cubes
10 - 1 red onion, cut into wedges

→ Garnish

11 - 2 tablespoons fresh cilantro or parsley, chopped
12 - 1 lemon, cut into wedges

# Directions:

01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, thoroughly mix harissa paste, olive oil, smoked paprika, cumin, salt, black pepper, and minced garlic.
03 - Add chicken thighs to the marinade and toss to coat evenly. Let rest for at least 10 minutes or refrigerate up to 2 hours for enhanced flavor.
04 - Place sweet potato cubes and red onion wedges on the baking sheet. Drizzle lightly with olive oil, season with salt and pepper, then toss to coat and spread evenly.
05 - Layer the marinated chicken thighs atop the vegetables in a single layer.
06 - Bake in the preheated oven for 40 to 45 minutes until chicken reaches an internal temperature of 165°F and sweet potatoes are tender and caramelized.
07 - Transfer to serving plates, sprinkle with chopped cilantro or parsley, and accompany with lemon wedges.

# Expert Suggestions:

01 -
  • One baking sheet means minimal cleanup, maximum flavor, and dinner on the table in about an hour.
  • Harissa gives you that sophisticated spiced heat without any complicated techniques or long ingredient lists.
  • The sweet potatoes caramelize right alongside the chicken, soaking up all those smoky, complex spices.
  • Naturally gluten-free and impressive enough to serve guests, humble enough for a weeknight scramble.
02 -
  • Don't skip the skin on the chicken thighs—that's where the flavor lives and where you get that satisfying crispiness.
  • Harissa brands vary wildly in heat level, so start with what the recipe calls for and taste as you go; you can always add more heat but you can't take it back.
  • Cut your sweet potatoes into roughly equal-sized pieces so they all finish cooking at the same time and don't end up with some mushy and some still firm.
03 -
  • For deeper flavor, marinate the chicken for up to 2 hours in the fridge, but honestly even 15 minutes in a hot kitchen gives you something really delicious.
  • If you want more heat, add another teaspoon of harissa or a small pinch of chili flakes to the spice paste and you've suddenly got a dish that'll clear your sinuses in the best way.

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