Harissa-Roasted Chicken with Sweet Potatoes and Broccoli

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken thighs roasted with smoky harissa and seasonal vegetables for a vibrant, gluten-free dinner. This American-inspired gluten-free recipe, ready in about 65 minutes, pairs Chicken thighs, bone-in skin-on, Sweet potatoes, Broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 45 min Serves 4 American cuisine 450 cal/serving

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Ingredients

1.5 lbs Chicken thighs, bone-in skin-on
2 medium, peeled and cubed Sweet potatoes
2 cups Broccoli florets
2 tbsp Harissa paste
2 tbsp Olive oil
3, minced Garlic cloves
1 tbsp Lemon juice
1/2 tsp Salt
1/4 tsp Black pepper

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Instructions

Step 1: Preheat oven to 400°F (200°C). In a large bowl, combine 2 cups broccoli florets, 2 medium peeled and cubed sweet potatoes, 2 tbsp olive oil, 3 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until evenly coated.
Step 2: Spread vegetable mixture in a single layer on a parchment-lined baking sheet. Roast for 15 minutes.
Step 3: Pat 1.5 lbs bone-in, skin-on chicken thighs dry with paper towels. In a small bowl, mix 2 tbsp harissa paste and 1 tbsp lemon juice. Rub mixture over chicken, then sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
Step 4: Place chicken thighs skin-side up on top of vegetables. Return to oven and roast for 25-30 minutes, until chicken reaches 165°F (74°C) and skin is golden brown.