Harissa-Spiced Chicken Thighs with Chickpeas and Sweet Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy oven-baked chicken thighs with smoky harissa-spiced vegetables and protein-rich chickpeas. This north african-inspired sheet pan (gluten-free, high protein) ready in about 40 minutes pairs chicken thighs, medium sweet potatoes, (15 oz) chickpeas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 15 min Cook: 25 min Serves 4 North African cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Pat 1 lb chicken thighs dry with paper towels. Toss 2 peeled and cubed sweet potatoes (1-inch pieces), 1 can (15 oz) chickpeas (rinsed and drained), 2 tbsp olive oil, 2 tbsp harissa paste, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp sea salt, and 1/2 tsp black pepper on a large baking sheet. Spread in a single layer.
  2. Step 2: Arrange chicken thighs skin-side up on the baking sheet, pressing any excess marinade into the meat. Roast for 25 minutes until chicken reaches 165°F internally and vegetables are tender and slightly browned.
  3. Step 3: Remove from oven and sprinkle with 2 tbsp fresh cilantro. Let rest for 5 minutes before serving. The harissa will create a rich, slightly spicy glaze as it cools.

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Frequently asked questions

How long does Harissa-Spiced Chicken Thighs with Chickpeas and Sweet Potatoes take to make?

Total time is about 40 minutes (15 min prep + 25 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-Spiced Chicken Thighs with Chickpeas and 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 chicken thighs from drying out.

Can I substitute ingredients in Harissa-Spiced Chicken Thighs with Chickpeas and 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-Spiced Chicken Thighs with Chickpeas and 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-Spiced Chicken Thighs with Chickpeas and Sweet Potatoes gluten-free?

Yes — this recipe is tagged gluten-free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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