Description
A flavorful and easy sheet-pan recipe featuring harissa-marinated chicken thighs roasted alongside spiced sweet potatoes and red onions, creating a vibrant, aromatic one-pan meal perfect for weeknight dinners.
Ingredients
Units
Scale
Chicken
- 3 lb. skin-on, bone-in chicken thighs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 Tbsp. harissa
- Juice of 1/2 lemon
- 2 cloves garlic, minced
Vegetables & Seasoning
- 3 large sweet potatoes, sliced into 1/4“-thick half-moons
- 1 large red onion, sliced 1/2″-thick
- 2 Tbsp. extra-virgin olive oil
- 1 tsp. cumin seeds
- 1 tsp. ground cumin
For Serving
- Chopped fresh cilantro, for garnish
- Lemon wedges, for serving
Instructions
- Marinate the Chicken: Season the chicken thighs generously all over with kosher salt and freshly ground black pepper. Transfer them to a large bowl and add the harissa, lemon juice, and minced garlic. Using your hands, rub the marinade thoroughly into the chicken pieces to coat evenly. Let the chicken sit at room temperature for 30 minutes to allow flavors to penetrate.
- Prepare the Vegetables: Preheat your oven to 425°F (220°C). On a large baking sheet, combine the sliced sweet potatoes and red onion with the extra-virgin olive oil, cumin seeds, and ground cumin. Season with salt and pepper to taste, then toss everything to coat well. Spread the vegetables out in an even layer on the baking sheet.
- Arrange and Bake: Nestle the marinated chicken thighs among the spiced vegetables on the baking sheet, ensuring everything has some space for even cooking. Place the sheet in the preheated oven and bake for 30 to 35 minutes, or until the sweet potatoes are golden and tender, and an instant-read thermometer inserted into the thickest part of the chicken reads 165°F (74°C).
- Garnish and Serve: Remove the sheet pan from the oven. Sprinkle the roasted chicken and vegetables with chopped fresh cilantro. Serve immediately with lemon wedges on the side for squeezing over the dish to add brightness and acidity.
Notes
- For extra heat, add more harissa according to your spice preference.
- Bone-in chicken thighs retain moisture and impart more flavor during roasting.
- Make sure to slice the sweet potatoes evenly to ensure uniform cooking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated thoroughly before serving.
- For a gluten-free meal, verify the harissa brand does not contain gluten additives.
Nutrition
- Serving Size: 1 serving (about 1 chicken thigh with vegetables)
- Calories: 520
- Sugar: 10g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 115mg
