Dinner
Sheet Pan Harissa Chicken & Sweet Potatoes
So much flavor, so little effort! It takes just 15 minutes of hands-on time to create our scrumptious one-pan dinner starring beautifully browned chicken thighs and sweet potatoes spiced with harissa and cumin and topped with a sprinkling of fresh cilantro.
Servings:
4-6
Total Time:
45hr
Prep Time:
15m
Cooking Time:
30m
Ingredients
- 3 pounds bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper to taste
- 3 tablespoons harissa
- Juice of 1/2 a lemon
- 2 to 3 cloves garlic, minced
- 3 large sweet potatoes, sliced into half circles 1/4-inch thick
- 1 large red onion, cut into 1/4-inch thick slices
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 tablespoon ground cumin
- Lemon wedges and chopped fresh cilantro for serving, optional
READY TO COOK!
SHOP NOW
Preparation Instructions
- Prepare to bake—Preheat the oven to 425°F and get out a large, nonstick baking sheet.
- Prep the chicken—Season chicken generously on all sides with salt and black pepper. Place in a large bowl and add in harissa, lemon juice, and minced garlic. Give chicken a nice massage to ensure that it’s evenly coated with marinade. Set aside at room temperature for 30 minutes.
- Prep the vegetables—Place sweet potatoes and onion on a baking sheet and add olive oil, cumin seeds, and ground cumin. Toss to coat evenly, then spread into a single layer and season all over with salt and freshly ground black pepper. Add chicken to the baking sheet, tucking it in with vegetables.
- Bake to perfection—Transfer baking sheet to preheated oven and bake till potatoes are fork tender and chicken is browned and cooked through (165°F at thickest part of thigh)—about 30 to 35 minutes.
- Serve and enjoy—Divide chicken and vegetables among individual plates and top with fresh cilantro, if desired. Serve with lemon wedges.
Tips
- Ensure evenly cooked chicken by letting it sit at room temperature for half an hour before baking.
- Fresh cilantro adds brightness to the dish, while a squeeze of lemon juice delivers acidity that balances the richness of chicken thighs.
Mix it Up—Ingredient Substitutions
Swap chicken thighs for breasts if you prefer, but we recommend keeping the skin on to prevent meat from drying out.
Po-tay-to, po-tah-to! Our sheet pan dinner works great with all kinds of potatoes—from Yukon Golds to red to russet or even fingerlings. Just be sure to keep the pieces a consistent size so they bake evenly.
Storage & Leftover Suggestions
Refrigerate any leftovers in an airtight container within two hours of cooking and keep for up to 4 days. Or freeze for up to 4 months, allowing chicken to thaw overnight in the refrigerator before reheating in the oven.
Source: Sheet Pan Harissa Chicken & Sweet Potatoes
