Oven-Roasted Harissa Chicken with Sweet Potatoes and Chickpeas

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 drafted and published.

Tender chicken thighs coated in smoky harissa, roasted with sweet potatoes and chickpeas until caramelized and deeply flavorful. This Mediterranean-inspired sheet-pan recipe, ready in about 45 minutes, pairs chicken thighs, sweet potatoes, chickpeas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 30 min Serves 4 Mediterranean cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Pat 1.5 lbs boneless, skinless chicken thighs dry with paper towels, then season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: In a small bowl, combine 3 tbsp harissa paste, 2 tbsp olive oil, and 2 minced garlic cloves. Mix until smooth, then rub evenly over chicken thighs.
  3. Step 3: Place 2 medium peeled and cubed sweet potatoes, 1 can (15 oz) rinsed chickpeas, and 1 small sliced onion on a large sheet pan. Drizzle with 1 tbsp olive oil, then add 1/4 tsp salt and 1/4 tsp black pepper. Toss until evenly coated.
  4. Step 4: Arrange seasoned chicken thighs on top of vegetables, then sprinkle with 1 tsp fresh rosemary.
  5. Step 5: Roast for 25-30 minutes, until chicken reaches 165°F internal temperature and vegetables are golden brown and tender.

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