Sheet-pan harissa chicken with sweet potatoes and colorful veggies

Sheet-Pan Harissa Chicken and Sweet Potatoes

ByCasey Monroe

Why Make This Recipe

Sheet-Pan Harissa Chicken and Sweet Potatoes is a simple and flavorful dish that brings together tender chicken, sweet potatoes, and spices. This recipe is not only easy to prepare, but it also makes cleanup a breeze since everything cooks on one pan. The combination of harissa and lemon creates a zesty, warm flavor that lifts the entire meal. It’s a great choice for busy weeknights or when you want a filling dinner with minimal effort.

How to Make Sheet-Pan Harissa Chicken and Sweet Potatoes

Ingredients

  • 3 lb. skin-on, bone-in chicken thighs
  • Kosher salt
  • Freshly ground black pepper
  • 3 Tbsp. harissa
  • Juice of 1/2 lemon
  • 2 cloves garlic, minced
  • 3 large sweet potatoes, sliced into 1/4-inch-thick half-moons
  • 1 large red onion, sliced 1/2-inch-thick
  • 2 Tbsp. extra-virgin olive oil
  • 1 tsp. cumin seeds
  • 1 tsp. ground cumin
  • Chopped fresh cilantro and lemon wedges, for serving

Directions

Step 1: Season chicken all over with salt and pepper. Transfer to a large bowl and add harissa, lemon juice, and garlic. Rub into chicken with your hands to coat. Let sit at room temperature for 30 minutes.

Step 2: Preheat the oven to 425 degrees. On a baking sheet, toss potatoes and onion with oil, cumin seeds, and ground cumin. Season with salt and pepper. Spread in an even layer, then nestle chicken in with the veggies.

Step 3: Bake until potatoes are golden and an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees, about 30 to 35 minutes.

Step 4: Top with cilantro. Serve with lemon wedges alongside.

How to Serve Sheet-Pan Harissa Chicken and Sweet Potatoes

This dish is perfect for a simple dinner. Serve the chicken and sweet potatoes directly from the pan onto plates. The crispy skin of the chicken pairs well with the soft sweetness of the potatoes and the zing from the lemon. You can also offer additional lemon wedges and chopped cilantro at the table for those who want extra flavor.

How to Store Sheet-Pan Harissa Chicken and Sweet Potatoes

To store any leftovers, let the dish cool completely. Then, transfer the chicken and sweet potatoes to an airtight container. You can keep it in the refrigerator for up to 3 days. For longer storage, consider freezing it. Portions can be placed in freezer-safe bags for up to 3 months. Thaw overnight in the fridge before reheating.

Tips to Make Sheet-Pan Harissa Chicken and Sweet Potatoes

  • Make sure to season the chicken well to enhance its flavor.
  • Allow the chicken to marinate for a longer time if you can, up to a few hours, to absorb the harissa and garlic flavors more deeply.
  • Don’t overcrowd the pan to ensure everything cooks evenly and gets nicely roasted.

Variation

You can customize this recipe by adding other vegetables such as carrots, bell peppers, or zucchini. Adjust the cooking time if you include quicker-cooking veggies to keep everything tender and delicious.

FAQs

1. Can I use boneless chicken?

Yes, you can use boneless chicken thighs, but make sure to adjust the cooking time since they will cook faster than bone-in thighs.

2. What is harissa?

Harissa is a North African chili paste made from roasted red peppers, spices, and herbs. It’s known for its spicy and smoky flavor, making it a great addition to many dishes.

3. Can I make this dish ahead of time?

Yes, you can prep the chicken and sweet potatoes a day ahead. Just store them in the refrigerator. Bake them fresh just before serving for the best flavor and texture.