Harissa-Roasted Chicken Thighs with Sweet Potato and Chickpea Sheet Pan

A vibrant one-pan meal featuring tender chicken thighs glazed with smoky harissa, roasted alongside sweet potatoes and chickpeas for a balanced, protein-rich dinner.

Cuisine: Mediterranean

Category: Sheet Pan

Prep: 15 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

• 1.5 lbs chicken thighs
• 2 cups sweet potatoes
• 15 oz can chickpeas
• 3 tbsp olive oil
• 2 tbsp harissa paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley

Instructions

1. Step 1: Preheat oven to 400°F (200°C). In a large bowl, toss 1.5 lbs chicken thighs with 3 tbsp olive oil, 2 tbsp harissa paste, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Add 2 cups peeled and cubed sweet potatoes and 15 oz drained and rinsed chickpeas to the bowl, then toss to coat all ingredients with the spice mixture.
3. Step 3: Transfer mixture to a large rimmed baking sheet, arranging chicken in a single layer with vegetables around them. Bake for 35 minutes, or until chicken reaches 165°F (74°C) internally and sweet potatoes are tender when pierced with a fork.
4. Step 4: Remove from oven, sprinkle with 1/4 cup chopped fresh parsley, and let rest for 5 minutes before serving.