Sheet Pan Harissa-Spiced Chicken Thighs with Roasted Sweet Potatoes and Brussels Sprouts

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.

Juicy chicken thighs coated in smoky harissa spice roasted alongside sweet potatoes and Brussels sprouts for an effortless, flavorful Whole30 dinner. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 55 minutes, pairs bone-in skin-on chicken thighs, harissa paste, sweet potatoes, peeled and cubed 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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: 40 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Line a large sheet pan with parchment paper.
  2. Step 2: In a large bowl, toss 2 medium peeled and cubed sweet potatoes and 4 cups halved Brussels sprouts with 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
  3. Step 3: Spread the vegetables evenly on the prepared sheet pan.
  4. Step 4: In the same bowl, combine 6 bone-in skin-on chicken thighs, 3 tbsp harissa paste, 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper. Rub thoroughly to coat.
  5. Step 5: Nestle the chicken thighs skin side up among the vegetables on the sheet pan.
  6. Step 6: Roast in the oven for 35-40 minutes until the chicken skin is crisp and juices run clear, and the vegetables are tender and caramelized.
  7. Step 7: Serve hot with fresh lemon wedges squeezed over the top for brightness.

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