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Sheet-Pan Harissa Chicken & Sweet Potatoes

A delightful and easy-to-make dish featuring marinated chicken thighs and roasted sweet potatoes with bold harissa flavors.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 460
Ingredients Method Notes

Ingredients
  

For the chicken marinade
  • 3 lb skin-on, bone-in chicken thighs
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 3 Tbsp harissa
  • 1/2 each lemon, juiced
  • 2 cloves garlic, minced
For the roasted vegetables
  • 3 large sweet potatoes, sliced into 1/4 inch thick half-moons
  • 1 large red onion, sliced 1/2 inch thick
  • 2 Tbsp extra-virgin olive oil
  • 1 tsp cumin seeds
  • 1 tsp ground cumin
  • Additional salt and pepper to taste
For serving
  • Chopped fresh cilantro for garnish
  • Lemon wedges for serving

Method
 

Marination
  1. Season the chicken thighs generously with salt and freshly ground black pepper.
  2. In a large mixing bowl, combine harissa, lemon juice, and minced garlic. Rub this mixture into the chicken thoroughly and let it sit at room temperature for about 30 minutes.
Prepare vegetables
  1. Preheat your oven to 425°F (220°C).
  2. On a baking sheet, toss the sliced sweet potatoes and red onion with olive oil. Add cumin seeds and ground cumin, then season with additional salt and pepper. Toss to coat.
  3. Spread the seasoned sweet potatoes and onions in an even layer on the baking sheet.
  4. Nestle the marinated chicken thighs among the veggies, skin-side up.
Baking
  1. Bake in the preheated oven for about 30 to 35 minutes, until sweet potatoes are golden and tender, and the chicken reaches an internal temperature of 165°F (75°C).
  2. Once done, remove from the oven and sprinkle chopped cilantro over the top.

Notes

Serve with lemon wedges to add brightness. A mixed green salad or couscous pairs well with this dish.