Sheet-Pan Harissa Chicken and Sweet Potatoes
A warm, mildly spicy sheet-pan dish that brings harissa’s smoky brightness together with tender chicken and caramelized sweet potatoes. It’s simple to put together, minimizes cleanup, and holds up well for leftovers.
Ingredients
- 4 tbsp olive oil
- 4 boneless skin-on chicken thighs
- 2 large sweet potatoes, peeled and cubed
- 2 tbsp harissa paste
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lemon juice
- 1/2 medium red onion, cut into wedges
- 1 cup cherry tomatoes
- 1 optional lemon wedges for serving
Instructions
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or a silicone mat for easy cleanup.
- In a small bowl, whisk together harissa paste, 2 tablespoons of olive oil, minced garlic, cumin, paprika, lemon juice, salt, and pepper.
- Pat the chicken thighs dry. Toss them in the harissa mixture until well coated.
- Spread the cubed sweet potatoes, red onion wedges, and cherry tomatoes on the sheet pan. Drizzle with the remaining 2 tablespoons of olive oil and season lightly with salt.
- Nestle the seasoned chicken thighs among the vegetables on the sheet pan. Try to give each piece some space for even browning.
- Roast in the oven for 25–30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized at the edges.
- If you’d like a little more color, broil for an additional 2–3 minutes on high, watching closely to avoid burning.
- Remove from the oven and let rest for 5 minutes. Serve with lemon wedges if desired.