Sheet-Pan Harissa Chicken & Sweet Potatoes
A bold and satisfying one-pan meal featuring juicy roasted chicken and caramelized sweet potatoes coated in smoky, spicy harissa. Easy to prepare, full of flavor, and perfect for busy weeknights with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: North African Inspired
- Diet: Halal
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
Instructions
- Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- In a large bowl, mix olive oil, harissa paste, garlic, lemon juice, salt, and black pepper.
- Add the chicken and sweet potatoes to the bowl and toss until well coated.
- Spread everything evenly on the prepared sheet pan, ensuring the chicken has space to brown.
- Roast for 35–45 minutes, turning the sweet potatoes halfway through, until the chicken is cooked through and the potatoes are tender and caramelized.
- Remove from the oven and let rest for a few minutes before serving.
Notes
- Add red onion or bell peppers for extra sweetness and color.
- Increase harissa or add chili flakes for more heat.
- Finish with yogurt or fresh herbs for contrast.
- Marinating the chicken ahead of time deepens the flavor.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 125 mg
