Harissa-Spiced Chicken Thighs with Roasted Sweet Potatoes

By AislePrompt Editorial · ·

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.

Crispy chicken thighs marinated in smoky harissa, served alongside caramelized sweet potatoes for balanced sweetness and heat. This North African-inspired chicken recipe (gluten-free), ready in about 60 minutes, pairs chicken thighs, sweet potatoes, harissa paste 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 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: 15 min Cook: 45 min Serves 4 North African cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F. Peel and dice sweet potatoes into 1/2-inch cubes. Toss with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp paprika. Spread on a sheet pan and roast for 20 minutes until edges are golden.
  2. Step 2: Pat chicken thighs dry, then mix harissa paste, remaining 1 tbsp olive oil, cumin, garlic powder, 1/2 tsp salt, and lemon juice in a bowl. Coat chicken evenly, pressing marinade into crevices.
  3. Step 3: Place marinated chicken on a separate sheet pan over roasted sweet potatoes. Bake for 25 minutes until chicken reaches 165°F internal temperature and skin is crispy.
  4. Step 4: Let chicken rest for 5 minutes, then garnish with chopped cilantro before serving with sweet potatoes.

Related recipes