Harissa-Rubbed Chicken with Roasted Sweet Potatoes
Chicken thighs marinated in smoky harissa, roasted with sweet potatoes and carrots until caramelized and tender. This north african-inspired chicken (gluten-free) ready in about 55 minutes pairs skin-on and bone-in 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 a quick salad or grain on the side. 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
Instructions
- 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.
- 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.
- 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).
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Harissa-Rubbed Chicken with Roasted Sweet Potatoes take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Harissa-Rubbed Chicken with Roasted Sweet Potatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep harissa paste from drying out.
Can I substitute ingredients in Harissa-Rubbed Chicken with Roasted Sweet Potatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Harissa-Rubbed Chicken with Roasted Sweet Potatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Harissa-Rubbed Chicken with Roasted Sweet Potatoes gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Absolutely wonderful.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
