Harissa-Rubbed Chicken with Roasted Sweet Potatoes

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Chicken thighs marinated in smoky harissa, roasted with sweet potatoes and carrots until caramelized and tender. This North African-inspired chicken recipe (gluten-free), ready in about 55 minutes, pairs chicken thighs, harissa paste, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 1.5 lbs, skin-on and bone-in chicken thighs
• 2 tbsp harissa paste
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1 large, peeled and cut into 1-inch cubes sweet potato
• 2 medium, peeled and cut into 1-inch pieces carrots
• 1 tbsp olive oil

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels, then rub with 2 tbsp harissa paste, 1 tbsp olive oil, 1 tsp ground cumin, and 1/2 tsp paprika. Season with salt and pepper.
2. Step 2: Toss 1 cup peeled sweet potato cubes and 2 peeled carrot pieces with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 15 minutes.
3. Step 3: Place marinated chicken thighs skin-side up on the baking sheet with vegetables. Return to oven and roast for 25-30 minutes until chicken is golden and internal temperature reaches 165°F (74°C).