Sheet-Pan Harissa Chicken & Sweet Potatoes is a vibrant, North African-inspired dinner that delivers maximum flavor with minimal cleanup. This recipe features juicy chicken pieces coated in spicy, aromatic harissa paste alongside sweet potato chunks that caramelize beautifully in the oven. Harissa, a traditional Tunisian chili paste made with roasted red peppers, garlic, and warm spices, brings a complex heat that’s smoky, slightly sweet, and incredibly addictive. The natural sweetness of the potatoes balances the spice perfectly, while everything roasts together on one pan, making dinner prep and cleanup a breeze. This dish is perfect for busy weeknights when you want something exciting and flavorful without spending hours in the kitchen, and it’s impressive enough to serve when entertaining guests who appreciate bold, global flavors.
Serving Quantity: 4 servings
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Ingredients:
- 2 pounds bone-in chicken thighs (or drumsticks)
- 2 large sweet potatoes (peeled and cut into chunks)
- 3 tablespoons harissa paste
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 4 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- Half teaspoon black pepper
- 1 red onion (cut into wedges)
- 1 red bell pepper (cut into chunks)
- Half cup Kalamata olives (pitted, optional)
- Quarter cup fresh cilantro (chopped)
- Lemon wedges (for serving)
- Greek yogurt (for serving, optional)
Nutrition Information (Per Serving):
- Calories: 485
- Protein: 32g
- Carbohydrates: 38g
- Fat: 22g
- Sugar: 14g
- Sodium: 865mg
- Fiber: 6g
- Cholesterol: 145mg
- Iron: 3mg
- Vitamin A: 18500 IU
1. Prepare the Harissa Marinade
In a large mixing bowl, whisk together the harissa paste, two tablespoons of olive oil, honey, lemon juice, minced garlic, ground cumin, paprika, salt, and black pepper. The honey balances the heat from the harissa and helps create beautiful caramelization during roasting. The mixture should be smooth and well combined, with a deep red color and an aromatic, spicy fragrance. Harissa can vary in heat level depending on the brand, so if you’re sensitive to spice, start with two tablespoons and add more to taste.
2. Marinate the Chicken
Pat the chicken pieces dry with paper towels. This helps the marinade stick better and promotes better browning. Add the chicken to the bowl with the harissa marinade and toss until every piece is thoroughly coated. Use your hands to massage the marinade under the skin where possible for maximum flavor penetration. Let the chicken marinate while you prepare the vegetables. If you have extra time, you can marinate the chicken for up to 4 hours in the refrigerator for even deeper flavor, but it’s not necessary.
3. Prepare the Sweet Potatoes and Vegetables
Peel the sweet potatoes and cut them into one and a half inch chunks. Try to keep the pieces roughly the same size so they cook evenly. Place the sweet potato chunks, red onion wedges, and bell pepper chunks in another bowl. Drizzle with the remaining tablespoon of olive oil and season with a pinch of salt and pepper. Toss everything together until the vegetables are lightly coated. The sweet potatoes need a head start in the oven since they take longer to cook than the peppers and onions.
4. Arrange Everything on the Sheet Pan
Preheat your oven to 425 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper or aluminum foil for easier cleanup. Spread the sweet potato chunks in a single layer on the baking sheet, leaving space between pieces. Roast the sweet potatoes alone for 15 minutes to give them a head start. After 15 minutes, remove the pan from the oven and add the chicken pieces skin-side up, nestling them among the sweet potatoes. Scatter the red onion wedges, bell pepper chunks, and olives if using around the chicken and potatoes.
5. Roast Until Golden and Cooked Through
Return the sheet pan to the oven and roast for 30 to 35 minutes. The chicken should reach an internal temperature of 165 degrees Fahrenheit when measured with a meat thermometer in the thickest part without touching bone. The skin should be crispy and golden brown with some charred edges, and the sweet potatoes should be tender when pierced with a fork and caramelized on the edges. If the chicken skin isn’t as crispy as you’d like, turn on the broiler for the last 2 to 3 minutes, watching carefully to prevent burning.
6. Rest and Serve
Remove the sheet pan from the oven and let everything rest for 5 minutes. This allows the chicken juices to redistribute, keeping the meat moist and tender. Transfer the chicken, sweet potatoes, and vegetables to a serving platter or individual plates. Drizzle any pan juices over the top for extra flavor. Garnish generously with chopped fresh cilantro and serve with lemon wedges on the side for squeezing. A dollop of cool Greek yogurt on each plate provides a creamy contrast to the spicy harissa and helps balance the heat.
Tips for Perfect Sheet-Pan Harissa Chicken & Sweet Potatoes
Use bone-in, skin-on chicken for the best flavor and texture. The bones add flavor and help keep the meat juicy, while the skin gets wonderfully crispy. If using boneless skinless chicken breasts or thighs, reduce the cooking time to 20 to 25 minutes to prevent drying out. Different harissa brands vary significantly in heat level. Rose harissa tends to be milder and slightly sweet, while traditional harissa can be quite spicy. Taste your harissa before using and adjust the amount accordingly. Make your own harissa paste if you can’t find it in stores. Blend roasted red peppers, dried chilies, garlic, cumin, coriander, caraway seeds, olive oil, and tomato paste until smooth. Don’t overcrowd the sheet pan or the vegetables will steam instead of roast. Use two sheet pans if needed to give everything space to caramelize properly. Regular potatoes work if you don’t have sweet potatoes, though the flavor profile will be less sweet. Carrots, butternut squash, or cauliflower are also excellent vegetable additions. Line your sheet pan with foil that extends beyond the edges for even easier cleanup. The harissa can leave stains, so disposable parchment or foil helps. For meal prep, this dish keeps well in the refrigerator for up to 4 days. Reheat in a 350-degree oven for 10 to 15 minutes to maintain the crispy chicken skin. Serve over couscous, rice, or quinoa to soak up all the flavorful juices. Flatbread or pita on the side is perfect for scooping up the vegetables and sauce. Add chickpeas to the sheet pan during the last 15 minutes of roasting for extra protein and Mediterranean flair. Fresh mint is a wonderful alternative or addition to cilantro for garnish. The cooling effect complements the spicy harissa beautifully. If feeding children or spice-sensitive eaters, reserve some plain chicken and vegetables before adding harissa, or serve extra yogurt to cool the heat.
