Harissa-Spiced Roasted Chicken with 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.

Chicken thighs and sweet potatoes roasted to golden perfection in a smoky harissa-spiced glaze. This North African-inspired chicken recipe, ready in about 65 minutes, pairs chicken thighs, sweet potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 50 min Serves 4 North African cuisine 380 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Know when the chicken is done: thermometers under $100 → 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 400°F (200°C). Cut 2 medium sweet potatoes into 1-inch cubes and place in a large bowl with 4 bone-in, skin-on chicken thighs (1.5 lbs total), 2 tbsp olive oil, 2 tbsp harissa paste, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper; toss until evenly coated.
  2. Step 2: Transfer mixture to a baking dish, spreading in a single layer. Pour 1/2 cup chicken stock around the edges of the dish.
  3. Step 3: Roast for 45-50 minutes, or until chicken reaches 165°F (74°C) internally and sweet potatoes are tender when pierced with a fork.
  4. Step 4: Let rest 5 minutes before serving to allow juices to redistribute.

Related recipes