Harissa Chicken Sweet Potatoes (Printable Version)
A vibrant meal featuring spicy harissa chicken with 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 - Heat oven to 425°F. Line a large sheet pan 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 and toss to coat. Marinate 10 minutes if possible.
03 - In a separate bowl, mix sweet potato cubes and red onion wedges with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
04 - Spread sweet potatoes and onions evenly on prepared pan. Arrange chicken thighs skin side up among vegetables.
05 - Roast for 35 to 40 minutes until chicken skin is golden and crisp, internal temperature reaches 165°F, and sweet potatoes are tender.
06 - Let rest for 5 minutes. Sprinkle with chopped cilantro or parsley and serve with lemon wedges.
# Expert Advice:
01 -
- One pan means minimal cleanup, maximum flavor, and actual time to relax after dinner.
- The harissa marinade transforms simple chicken into something that tastes like you spent hours on it.
- Sweet potatoes and crispy onions create textural magic that keeps you coming back for more.
02 -
- Don't crowd the pan—those vegetables need space to caramelize, not steam in each other's company.
- If your harissa paste is especially potent, start with 1½ tablespoons and taste as you go; you can always add more heat, but you can't take it back.
03 -
- Pat your chicken thighs dry before marinating—any surface moisture steams rather than crisps, and crispy skin is the whole point.
- Use a meat thermometer to check doneness; it eliminates the guessing and means you'll never accidentally overcook beautiful thighs again.