Sheet Pan Chicken and Sweet Potatoes with Harissa

Jonas Mitchell

Sheet Pan Chicken and Sweet Potatoes with Harissa

A juicy, harissa-marinated chicken and sweet potato sheet pan dinner with a real spicy, smoky depth — ready in about 45 minutes with almost no cleanup.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4

Course: Dinner

Cuisine: North African Inspired

Calories: 412

Ingredients Equipment Method Notes

Ingredients

1.5 pounds boneless, skinless chicken thighs
2 medium sweet potatoes, peeled and cut into 3/4-inch cubes
1 red bell pepper cut into 1-inch pieces
1 red onion cut into wedges
3 tablespoons harissa paste
3 tablespoons olive oil, divided
2 garlic cloves minced
1 tablespoon lemon juice, plus wedges for serving
1 teaspoons ground cumin
3/4 teaspoons salt, plus more to taste
1/2 teaspoon black pepper
Fresh parsley or cilantro, chopped, for serving

Equipment

1 large rimmed sheet pan
Parchment paper
Mixing bowl

Method

Preheat oven to 425°F and line a sheet pan with parchment paper.
Whisk together harissa paste, 2 tablespoons olive oil, garlic, lemon juice, cumin, salt, and pepper.
Toss chicken thighs in the marinade to coat fully.
Toss sweet potato, bell pepper, and red onion with remaining oil and a pinch of salt on the sheet pan.
Add marinated chicken in a single layer alongside the vegetables.
Roast 28-32 minutes, until chicken reaches 165°F and sweet potato is fork-tender.
Rest 5 minutes, squeeze fresh lemon juice over top, and garnish with parsley or cilantro.

Notes

Harissa varies significantly in heat by brand — start with less if unsure of your tolerance. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.