Harissa Chicken with Sweet Potatoes

I threw this together on a Tuesday when I was too tired to babysit multiple pots. The harissa jar had been sitting in my fridge for weeks, and I figured it was time to stop being intimidated by it. What came out of that oven was smoky, sticky, and so good I ate standing at the counter.

The first time I made this for friends, I panicked because I forgot to buy couscous. We ate it straight off the pan with forks and extra lemon wedges, and nobody complained. One of them still texts me asking for the recipe every few months.

Ingredients

• Bone-in, skin-on chicken thighs: The skin crisps up beautifully in the oven, and the bone keeps everything moist, even if you accidentally overcook it a little.
• Harissa paste: This North African chili paste brings smokiness and heat without being one-note spicy, look for it near the tahini or in the international aisle.
• Olive oil: Helps the harissa cling to the chicken and keeps the vegetables from sticking to the pan.
• Ground cumin: Adds warmth and earthiness that balances the heat from the harissa.
• Smoked paprika: Deepens the smoky flavor and gives the chicken a gorgeous rust-colored crust.
• Garlic: Fresh is best here, it mellows as it roasts and adds a sweet, savory note.
• Lemon zest and juice: Brightens everything and cuts through the richness of the chicken fat.
• Sweet potatoes: They caramelize around the edges and soak up all the drippings from the chicken.
• Red onion: Turns sweet and jammy in the oven, almost like a condiment.
• Fresh cilantro or parsley: A handful at the end makes it look like you know what youre doing.

Instructions

Get the oven ready:

Preheat to 425°F and line your sheet pan with parchment or foil. This step saves you from scrubbing burnt harissa off the pan later.

Coat the chicken:

In a big bowl, stir together harissa, olive oil, cumin, paprika, salt, pepper, garlic, lemon zest, and juice until its a thick, fragrant paste. Toss the chicken thighs in it, making sure every inch is covered, and let them sit while you prep the vegetables.

Season the vegetables:

Toss sweet potato cubes and onion wedges with olive oil, salt, and pepper in another bowl. Dont skimp on the salt here, sweet potatoes need it.

Arrange everything on the pan:

Spread the vegetables in an even layer, then nestle the chicken thighs on top, skin side up. Give them a little space so the skin can crisp instead of steam.

Roast until golden:

Slide the pan into the oven and roast for 35 to 40 minutes. Youll know its done when the skin is deeply browned and crackly, and the sweet potatoes are tender when you poke them with a fork.

Rest and finish:

Let everything sit for five minutes so the juices settle. Scatter cilantro or parsley over the top and serve with lemon wedges for squeezing.

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My neighbor smelled this cooking through the wall once and knocked on my door to ask what I was making. I ended up giving her half the pan and a scribbled recipe on a sticky note. She made it that weekend and said her kids ate the sweet potatoes without complaining for the first time ever.

What to Serve It With

I usually spoon this over couscous or rice to soak up the spicy, lemony drippings. A simple green salad with a tart vinaigrette cuts through the richness nicely. If youre feeling ambitious, warm pita or flatbread on the side turns it into a full feast.

How to Adjust the Heat

Harissa can range from mild to face-melting depending on the brand. Start with one tablespoon if youre nervous, taste the marinade, then add more if you want. You can also stir a spoonful of Greek yogurt into leftover harissa to mellow it out and use it as a sauce.

Making It Your Own

This recipe is forgiving and loves improvisation. I have added bell peppers, zucchini, and even halved cherry tomatoes to the pan with great results. If you cant find harissa, mix smoked paprika, a pinch of cayenne, and a teaspoon of tomato paste, it wont be the same but itll still be delicious.

• Try swapping chicken thighs for drumsticks or bone-in breasts, just check the internal temp.
• Add a handful of chickpeas to the vegetables for extra protein and texture.
• Finish with a drizzle of tahini thinned with lemon juice for a creamy contrast.

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This is the kind of recipe that makes you look like you have your life together, even when you absolutely dont. Throw it in the oven, pour yourself a drink, and let the heat do the work.

Recipe FAQs

→ What is harissa and how does it influence the flavor?

Harissa is a North African chili paste made from roasted peppers, spices, and garlic, offering a smoky, spicy, and slightly tangy flavor that adds depth to the chicken.

→ Can I use other vegetables with this dish?

Yes, adding bell peppers, zucchini, or other hearty vegetables complements the sweet potatoes and onion, enhancing both flavor and texture.

→ How do I ensure the chicken skin becomes crispy?

Roast the chicken skin side up on a high temperature (425°F/220°C) without covering, allowing the skin to crisp as it cooks.

→ Is it necessary to marinate the chicken?

Marinating for at least 10 minutes helps the spices and lemon infuse the chicken for more intense flavor, though it can also be cooked immediately.

→ What are good serving suggestions for this dish?

Serve alongside couscous, rice, or a crisp green salad to balance the bold flavors and create a complete meal.

→ Can I adjust the spice level in this meal?

Yes, modify the amount of harissa paste or substitute with milder spices to suit your preferred heat level.