Harissa-Spiced Sheet Pan Chicken with Sweet Potatoes and Chickpeas

Name: Harissa-Spiced Sheet Pan Chicken with Sweet Potatoes and Chickpeas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: North African
Ingredients: 1.5 lbs, skin-on chicken thighs; 2 medium, peeled and cubed sweet potatoes; 1 can (15 oz), drained and rinsed chickpeas; 2 tbsp harissa paste; 3 tbsp olive oil; 1 tsp ground cumin; 1/2 tsp garlic powder; 3/4 tsp salt; 1/2 tsp smoked paprika

Crispy roasted chicken thighs paired with sweet potatoes and chickpeas, all coated in a smoky harissa spice blend for a vibrant one-pan meal.

Cuisine: North African

Category: Sheet Pan

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

1.5 lbs, skin-on chicken thighs
2 medium, peeled and cubed sweet potatoes
1 can (15 oz), drained and rinsed chickpeas
2 tbsp harissa paste
3 tbsp olive oil
1 tsp ground cumin
1/2 tsp garlic powder
3/4 tsp salt
1/2 tsp smoked paprika

Instructions

Step 1: Preheat oven to 425°F. Toss sweet potatoes with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp smoked paprika on a sheet pan, then spread in a single layer.
Step 2: Pat chicken thighs dry with paper towels, then rub with 2 tbsp harissa paste, 1 tbsp olive oil, 1/2 tsp garlic powder, 1/4 tsp cumin, and 1/4 tsp salt.
Step 3: Arrange chicken thighs and chickpeas (rinsed and patted dry) around the sweet potatoes on the sheet pan.
Step 4: Roast for 25 minutes until chicken reaches 165°F internally, potatoes are tender, and edges are golden brown.
Step 5: Let rest 5 minutes before serving to allow juices to redistribute.