Harissa Chicken Sweet Potatoes (Printable)

Spicy harissa marinated chicken paired with roasted sweet potatoes and caramelized onions in one pan.

# 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 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

# Directions:

01 - Preheat oven to 425°F. Prepare a large sheet pan by lining with parchment paper or foil.
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. Allow to marinate for 10 minutes if possible.
03 - Toss sweet potato cubes and red onion wedges with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper in a separate bowl.
04 - Spread the sweet potatoes and onions evenly on the prepared sheet pan. Nestle the marinated chicken thighs among the vegetables with skin side up.
05 - Roast in the oven for 35 to 40 minutes, or 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 Advice:

01 -
  • Everything cooks on one pan, which means less cleanup and more time actually enjoying your meal.
  • The harissa brings real heat and complexity without needing a dozen spices or hours of prep work.
  • Chicken thighs stay impossibly juicy while the skin gets crackling crisp, and the sweet potatoes turn caramel-sweet without any added sugar.
02 -
  • Harissa paste varies wildly between brands, so taste it first and adjust how much you use based on your own heat tolerance; some pastes are twice as spicy as others.
  • Don't skip the skin-on chicken thighs if you can help it, because that's where all the crispy magic happens and where the flavor really lives.
  • The pan is your friend here, so make sure everything is in a single layer and not crowded; if your pan is small, work with less chicken or do this in two batches.
03 -
  • If your oven runs hot, start checking at 30 minutes because ovens are wildly individual and there's nothing worse than dried-out chicken skin that burns while the potatoes are still firm.
  • Arrange your vegetables so some pieces touch the pan and some nestle into the chicken; the ones touching brown deeper and taste even better.

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