Harissa Chicken with Sweet Potatoes (Printable Version)

A vibrant one-pan meal with harissa-marinated chicken, caramelized sweet potatoes, and roasted onions.

# 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 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 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

# How to Make It:

01 - Preheat oven to 425°F and line a large sheet pan with parchment paper or foil for easy cleanup.
02 - Combine harissa paste, 2 tablespoons olive oil, cumin, smoked paprika, salt, pepper, minced garlic, lemon zest, and lemon juice in a large bowl. Add chicken thighs and toss to coat evenly. Let marinate for 10 minutes if possible.
03 - 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 until coated.
04 - Arrange sweet potatoes and onions on the prepared pan. Nestle the marinated chicken thighs among the vegetables, skin side up.
05 - Roast in the oven for 35 to 40 minutes, until chicken skin is golden and crisp, internal temperature reaches 165°F, and sweet potatoes are tender.
06 - Remove from oven and let rest for 5 minutes. Sprinkle with chopped cilantro or parsley and serve with lemon wedges.

# Expert Tips:

01 -
  • Everything cooks on one pan, so theres almost nothing to clean up afterward.
  • The harissa does all the heavy lifting for flavor without you having to measure out ten spices.
  • Sweet potatoes get crispy edges and creamy centers while the chicken stays juicy under that golden skin.
  • It tastes like you spent way more effort than you actually did.
02 -
  • Dont crowd the pan or the vegetables will steam instead of roast, use two pans if you need to.
  • If your chicken skin isnt crisping, turn on the broiler for the last two minutes, but watch it like a hawk.
  • Let the chicken marinate for at least ten minutes, or even a few hours in the fridge if you have time, the flavor gets so much deeper.
03 -
  • Pat the chicken skin dry with paper towels before marinating, moisture is the enemy of crispy skin.
  • Rotate the pan halfway through roasting so everything browns evenly.
  • Save any leftover harissa marinade and toss it with roasted carrots or cauliflower later in the week.

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