Harissa Roasted Chicken Sweet (Printable)

Tender chicken paired with spicy harissa and caramelized sweet potatoes delivers vibrant flavors.

# 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 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

# Directions:

01 - Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
02 - Combine harissa paste, olive oil, smoked paprika, ground cumin, salt, black pepper, and minced garlic in a large bowl. Mix thoroughly.
03 - Add chicken thighs to the marinade and toss until evenly coated. 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 onto the prepared baking sheet. Drizzle lightly with olive oil, season with salt and pepper, and toss to coat evenly.
05 - Arrange the marinated chicken thighs on top of the sweet potatoes and onions in a single layer.
06 - Roast in the preheated oven for 40 to 45 minutes, or until chicken reaches an internal temperature of 165°F (75°C) and sweet potatoes are tender and caramelized.
07 - Transfer to serving plates, garnish with chopped cilantro or parsley, and serve alongside lemon wedges.

# Expert Advice:

01 -
  • It's a sheet pan miracle that feels more impressive than the minimal effort it actually requires.
  • The spice-to-sweetness balance is addictive, and somehow it works for both weeknight dinners and when you're trying to impress someone.
  • Chicken thighs stay juicy and forgiving, even if you accidentally leave it in the oven a few minutes longer than planned.
02 -
  • Don't crowd the baking sheet—the vegetables need space to caramelize, not steam in their own moisture.
  • Chicken thighs are forgiving, but do check that internal temperature; undercooked is unsafe, but overdone is dry and sad.
  • If your sweet potatoes and chicken seem to be cooking at different rates, arrange the potatoes closer to the heat source or give them a head start.
03 -
  • Pat your chicken thighs dry before coating with the marinade; drier skin means crisper skin in the oven.
  • If you're marinating in the fridge, pull the pan out 15 minutes before roasting so the chicken comes to room temperature and cooks evenly.

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