Harissa Roasted Chicken Sweet (Printable Version)

Spicy harissa-marinated chicken paired with tender caramelized sweet potatoes and vibrant seasonings.

# What You 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 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

# How to Make It:

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, combine harissa paste, olive oil, smoked paprika, cumin, salt, black pepper, and minced garlic; stir until thoroughly blended.
03 - Add chicken thighs to the marinade and toss to coat evenly. Let marinate 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 prepared baking sheet; drizzle with olive oil and season lightly with salt and pepper. Toss to coat and spread into an even layer.
05 - Arrange marinated chicken thighs on top of the vegetables in a single layer.
06 - Roast in the preheated oven for 40 to 45 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender and caramelized.
07 - Transfer to serving plates, garnish with chopped cilantro or parsley, and serve with lemon wedges.

# Expert Tips:

01 -
  • One pan dinner that looks far more impressive than the fifteen minutes of prep suggests.
  • The chicken skin crisps up while the sweet potatoes caramelize into jammy sweetness underneath, creating two textures from a single roast.
  • Harissa does the heavy lifting on flavor so you're not standing over the stove juggling a dozen tasks.
02 -
  • Don't crowd the baking sheet—if vegetables are piled on top of each other they'll steam instead of caramelize, and that's where all the flavor lives.
  • Check the chicken at 35 minutes if your oven runs hot. Overcooked chicken and burnt vegetable edges are two separate problems with the same cause.
03 -
  • Pat the chicken dry before marinating—any excess moisture will steam the skin instead of crisping it.
  • If the vegetables seem like they're browning too fast, tent the pan loosely with foil for the first twenty minutes, then uncover to finish.

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