Harissa Roasted Chicken Sweet Potatoes

I grabbed a jar of harissa on a whim at the market, not really sure what I'd do with it. That night I smeared it over chicken thighs with some olive oil and garlic, tossed sweet potatoes on the same pan, and slid everything into the oven. The smell that filled the kitchen was smoky, warm, and just spicy enough to make me check the oven twice before the timer went off.

The first time I made this for friends, someone asked if I'd been secretly taking cooking classes. I laughed and held up the harissa jar like a trophy. It's become my go-to when I want to look like I tried hard but actually spent most of the time setting the table and opening wine.

Ingredients

• Bone-in, skin-on chicken thighs: The skin crisps up under high heat and the dark meat stays juicy, even if you accidentally leave it in a few extra minutes.
• Harissa paste: This is your flavor shortcut, a North African blend of chilies, garlic, and spices that does all the work for you.
• Olive oil: Helps the harissa spread evenly and keeps the chicken from sticking to the pan.
• Smoked paprika: Adds a layer of warmth and a faint campfire smell that makes the whole dish feel cozy.
• Ground cumin: Earthy and slightly nutty, it balances the heat and sweetness beautifully.
• Garlic cloves, minced: Fresh garlic mellows as it roasts and adds a subtle sweetness you won't get from powder.
• Sweet potatoes, peeled and cubed: They caramelize at the edges and turn tender in the middle, soaking up all the drippings.
• Red onion, cut into wedges: Roasts down to soft, sweet ribbons that almost melt on your fork.
• Fresh cilantro or parsley, chopped: A handful of green at the end makes everything look alive and adds a bright, fresh contrast.
• Lemon wedges: A squeeze of lemon just before eating cuts through the richness and wakes up every flavor on the plate.

Instructions

Preheat and prep your pan:

Heat your oven to 220°C (425°F) and line a large baking sheet with parchment paper. This high heat is what gives you crispy skin and caramelized sweet potatoes.

Make the marinade:

In a large bowl, stir together harissa paste, olive oil, smoked paprika, cumin, salt, pepper, and minced garlic until it looks like a smooth, deep red paste. The smell will be intense and gorgeous.

Coat the chicken:

Add the chicken thighs to the bowl and use your hands to massage the marinade into every crevice and under the skin if you can. Let it sit for at least 10 minutes, or cover and refrigerate for up to 2 hours if you have time.

Season the vegetables:

Spread the sweet potato cubes and red onion wedges on the prepared baking sheet, drizzle with a little olive oil, and season lightly with salt and pepper. Toss everything so it's coated and spread it out in one even layer.

Arrange the chicken on top:

Nestle the marinated chicken thighs skin-side up on top of the vegetables. The chicken will drip its flavorful juices down as it roasts, and the vegetables will catch every bit.

Roast until golden and cooked through:

Slide the pan into the oven and roast for 40 to 45 minutes, until the chicken skin is crispy and the internal temperature hits 75°C (165°F). The sweet potatoes should be tender and caramelized at the edges.

Garnish and serve:

Transfer everything to plates, scatter fresh cilantro or parsley over the top, and serve with lemon wedges on the side. Squeeze the lemon over just before you take your first bite.

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One evening my neighbor knocked on the door just as I pulled this out of the oven. I invited her in and we ate straight off the pan with forks, laughing about how good something so simple could taste. She still asks me to make it whenever she comes over.

How to Adjust the Heat Level

Harissa varies wildly by brand, some are mild and smoky, others are fiery and punchy. Taste a tiny bit before you mix it in, and if it's too spicy for you, cut it with an extra tablespoon of olive oil or a spoonful of yogurt. If you want more heat, stir in a pinch of chili flakes or add an extra teaspoon of harissa.

What to Serve Alongside

This dish is rich and filling on its own, but it loves being paired with something light and fluffy like couscous or basmati rice. A simple salad with lemon vinaigrette or a bowl of garlicky yogurt for dipping rounds out the meal without stealing the spotlight.

Storage and Reheating Tips

Leftovers keep well in an airtight container in the fridge for up to three days. Reheat in a 180°C (350°F) oven for about 15 minutes to crisp the skin back up, or warm it gently in a skillet with a splash of water to keep the chicken from drying out.

• You can shred leftover chicken and toss it with the sweet potatoes for a quick grain bowl the next day.
• Freeze cooked chicken and vegetables separately in freezer bags for up to two months.
• When reheating from frozen, thaw overnight in the fridge first for the best texture.

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This recipe taught me that bold flavor doesn't have to mean complicated steps or a long ingredient list. Sometimes all you need is a good paste, high heat, and a little trust in the oven.

Recipes Q&A

→ What is harissa and how does it influence the dish?

Harissa is a North African chili paste made from red peppers and spices. It adds a smoky, spicy depth that brightens the chicken and complements the sweetness of the potatoes.

→ Can I use other cuts of chicken?

Yes, drumsticks or boneless breasts can be used, but adjust cooking times accordingly to ensure they cook through without drying out.

→ How do I ensure the sweet potatoes caramelize well?

Cut the sweet potatoes into evenly sized cubes and roast them at a high temperature, tossing them lightly in oil and seasoning to promote caramelization and a tender interior.

→ Is this dish suitable for gluten-free diets?

Yes, the ingredients are naturally gluten-free. Always double-check harissa paste labels for any potential gluten-containing additives.

→ What sides pair well with this dish?

Couscous, rice, or a light green salad provide balanced accompaniments, helping to mellow the heat and round out the meal.

→ How can I add more heat to the dish?

Incorporate extra harissa or a pinch of chili flakes into the marinade to increase the spiciness to your taste.