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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (whole30, gluten free) ready in about 55 minutes pairs bone-in skin-on chicken thighs, harissa paste, medium 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 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: 40 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Sheet Pan Harissa-Spiced Chicken Thighs with Roasted Sweet Potatoes and Brussels Sprouts take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Harissa-Spiced Chicken Thighs with Roasted Sweet Potatoes and Brussels Sprouts?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep harissa paste from drying out.

Can I substitute ingredients in Sheet Pan Harissa-Spiced Chicken Thighs with Roasted Sweet Potatoes and Brussels Sprouts?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Harissa-Spiced Chicken Thighs with Roasted Sweet Potatoes and Brussels Sprouts for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sheet Pan Harissa-Spiced Chicken Thighs with Roasted Sweet Potatoes and Brussels Sprouts whole30?

Yes — this recipe is tagged whole30, gluten free, paleo friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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