Harissa Roasted Chicken Sweet Potatoes (Printable)

A vibrant dish featuring harissa-spiced chicken and caramelized sweet potatoes with fresh herbs and citrus.

# 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 smoked paprika
05 - 1 teaspoon ground cumin
06 - 1 teaspoon salt
07 - 0.5 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

# How to Make It:

01 - Heat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine harissa paste, olive oil, smoked paprika, ground cumin, salt, pepper, and minced garlic. Mix thoroughly.
03 - Add chicken thighs to the marinade and toss until fully coated. Allow to marinate for at least 10 minutes, or refrigerate up to 2 hours for enhanced flavor.
04 - Place sweet potato cubes and red onion wedges on the prepared baking sheet. Drizzle lightly with olive oil, season with salt and pepper, and toss to coat evenly.
05 - Set the marinated chicken thighs atop the sweet potatoes and onions in a single layer.
06 - Bake in the preheated oven for 40 to 45 minutes, until chicken reaches an internal temperature of 165°F and sweet potatoes are tender and caramelized.
07 - Transfer to serving plates, sprinkle with chopped cilantro or parsley, and accompany with lemon wedges.

# Expert Suggestions:

01 -
  • Everything roasts on one pan, so cleanup is just tossing parchment paper and wiping down a bowl.
  • The harissa gives you bold flavor without having to measure out a dozen spices or babysit a marinade.
  • Sweet potatoes caramelize beautifully under the chicken, soaking up all those smoky, garlicky drippings.
02 -
  • Don't skip the parchment paper, or you'll spend twenty minutes scrubbing sticky, caramelized bits off your baking sheet.
  • If your chicken thighs are different sizes, pull the smaller ones out a few minutes early so they don't dry out while the bigger ones finish.
  • Let the chicken rest on the vegetables for a couple of minutes before plating so the juices redistribute and everything stays moist.
03 -
  • Marinate the chicken for a full two hours if you can, the flavors sink deeper and the meat gets even more tender.
  • Use a meat thermometer to check doneness, guessing by color alone can lead to overcooked or undercooked chicken.
  • Save any leftover harissa paste in the fridge and stir it into soups, scrambled eggs, or roasted vegetables for an instant flavor boost.

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