Name: Sheet-Pan Harissa Chicken & Sweet Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: North African Inspired
Ingredients: 2 pounds chicken thighs or drumsticks; 2 large sweet potatoes, peeled and cubed; 3 tablespoons olive oil; 2 tablespoons harissa paste; 3 cloves garlic, minced; 2 tablespoons fresh lemon juice; 1 teaspoon salt; 1/2 teaspoon black pepper

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I make this Sheet-Pan Harissa Chicken & Sweet Potatoes when I want bold flavor with minimal cleanup. The spicy, smoky harissa pairs perfectly with naturally sweet roasted potatoes, and everything cooks together on one pan for a deeply satisfying, hands-off meal.

Why You’ll Love This Recipe

I love this recipe because it’s simple yet packed with personality. I like how harissa brings heat and depth without requiring lots of ingredients. I also enjoy how the chicken stays juicy while the sweet potatoes become caramelized and tender in the oven.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

chicken thighs or drumsticks
sweet potatoes, peeled and cubed
olive oil
harissa paste
garlic, minced
lemon juice
salt
black pepper

Directions

I start by preheating the oven and lining a large sheet pan. In a bowl, I mix olive oil, harissa paste, garlic, lemon juice, salt, and black pepper. I toss the chicken and sweet potatoes in the mixture until everything is well coated.

I spread everything out evenly on the sheet pan, making sure the chicken has space to brown properly. I roast it until the chicken is cooked through and the sweet potatoes are tender and caramelized, turning the potatoes once for even roasting. I let everything rest briefly before serving.

Servings and timing

This recipe serves about 4 people. I usually spend around 15 minutes prepping and about 40 minutes roasting. I like that the oven does most of the work while I focus on other things.

Variations

I sometimes add red onion or bell peppers for extra color and sweetness. When I want more heat, I mix in extra harissa or a pinch of chili flakes. I’ve also finished the dish with a dollop of yogurt or a sprinkle of fresh herbs for contrast.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm everything in the oven or microwave until heated through, sometimes adding a small splash of water to keep it from drying out.

FAQs

What is harissa?

I use harissa as a North African chili paste made from peppers, spices, and garlic.

Can I use chicken breasts instead?

I can use them, but I prefer thighs because they stay juicier during roasting.

Is this dish very spicy?

I find it moderately spicy, but I can easily adjust the heat by using more or less harissa.

Can I prep this ahead of time?

I often marinate everything a few hours ahead and roast it when I’m ready.

What can I serve with this dish?

I like serving it with rice, couscous, or a simple green salad.

Conclusion

I keep this Sheet-Pan Harissa Chicken & Sweet Potatoes recipe on repeat because it’s flavorful, easy, and reliable. I like how it delivers bold, spicy comfort with very little effort, making it perfect for busy nights when I still want something exciting on the plate.