Harissa-Roasted Chicken with Sweet Potato and Chickpeas

Name: Harissa-Roasted Chicken with Sweet Potato and Chickpeas
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs, skin-on and bone-in chicken thighs; 2, peeled and cubed into 1-inch pieces sweet potatoes; 1 can (15 oz), rinsed and drained chickpeas; 3 tbsp olive oil; 2 tbsp harissa paste; 1 tsp smoked paprika; 1 clove, minced garlic; to taste salt; to taste black pepper

Tender chicken thighs glazed with smoky harissa and roasted alongside caramelized sweet potatoes and chickpeas for a one-pan meal.

Cuisine: American

Category: Chicken

Prep: 15 minutes. Cook: 45 minutes.

Serves 4.

Ingredients

1.5 lbs, skin-on and bone-in chicken thighs
2, peeled and cubed into 1-inch pieces sweet potatoes
1 can (15 oz), rinsed and drained chickpeas
3 tbsp olive oil
2 tbsp harissa paste
1 tsp smoked paprika
1 clove, minced garlic
to taste salt
to taste black pepper

Instructions

Step 1: Preheat oven to 400°F (200°C). In a large bowl, toss 2 peeled and cubed sweet potatoes and 1 can (15 oz) rinsed and drained chickpeas with 2 tbsp olive oil, 1 tsp smoked paprika, and a pinch each of salt and pepper until evenly coated.
Step 2: Spread the sweet potato and chickpea mixture in a single layer on a baking sheet. Roast for 20 minutes.
Step 3: Rub 1.5 lbs chicken thighs (skin-on, bone-in) with 1 tbsp olive oil, 2 tbsp harissa paste, and 1 minced garlic clove. Season with salt and pepper.
Step 4: After 20 minutes, push vegetables to one side of the baking sheet. Place chicken thighs skin-side up on the sheet and return to oven. Roast for 25-30 minutes, or until chicken reaches 165°F (internal temperature) and skin is golden.