Here’s a quick and flavorful meal that will fill your home with deliciousness – Sheet-Pan Harissa Chicken and Sweet Potatoes . It can be easily made vegan by substituting tofu (or even fish!) for the chicken, which, seriously is just as good, if not better. The best thing is, it only takes 15 minutes of prep before going into the oven to bake. When it comes out, mouths will water!!! Give it a try, I think you will like it.
Earthy, smoky and just a little bit spicy, the chicken pairs deliciously well with the roasted sweet potatoes. Of course, you can add other veggies to this as well – carrots, parsnips, red bell pepper – all would work nicely. AND remember- if cooking for mixed households, feel free to substitute tofu filets OR EVEN FISH for the chicken, coating with the same marinade and baking the same way. So easy!!!
For more delicious Sheet Pan Recipes go here!
Hailing from North Africa, harissa is a spicy chili paste, often used as a marinade or condiment for meats and vegetables. It varies greatly from region to region across Libya, Tunisia, Algeria and Morocco, but most variations include chilies, earthy spices and onion and garlic blended up into a flavorful hot paste that can be used in a multitude of ways- often becoming flavorful base for curries, soups and stews.
Mildly spicy, earthy and smoky, harissa paste adds flavor to just about anything- and this version of quick harissa marinade is easy and simple — just stir it up in a bowl, no blender or food processor required!
The optional Green Harissa Yogurt Sauce is optional, but cooling and delicious, a nice contrast to the smoky spicy chicken.
Just place everything on a sheet pan and bake.
There is an optional green harissa yogurt sauce you can add to this- it’s not necessary, I don’t always make it, especially if in a hurry, but if making for a special occasion or when entertaining, I’ll whip up a small batch to serve alongside.
Leftovers make for a tasty lunch.
Give this quick Sheet-Pan Harissa Chicken with Sweet Potatoes a try this week!
Here’s another quick, sheet-pan chicken recipe….Sheet-Pan Chicken with Crispy Potatoes, Lemon and Thyme
Remember you can swap out tofu or fish for the chicken for mixed households….so easy, tasty and your whole family will love it!
For more delicious Sheet Pan Recipes go here!
Sheet-Pan Harissa Chicken & Sweet Potatoes
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4
- Category: Main
- Method: Roasted
- Cuisine: North African
Ingredients
- 2 garlic cloves- finely minced or crushed
- 1 teaspoon salt
- 1/4 cup olive oil
- 1 1/2 teaspoon cumin
- 1 1/2 teaspoon smoked paprika
- 1 1/2 teaspoon chili powder
- 1/4 teaspoon chipotle powder ( optional, or sub chili flakes )
- 1/2 teaspoon caraway seeds ( optional, but good)
- 1 teaspoon vinegar
- 1 cup plain yogurt
- 1 bunch Cilantro – finely chopped
- ½ teaspoon kosher salt
- 1 teaspoon coriander
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
Instructions
- Preheat oven to 425F
- Stir marinade ingredients together in a small bowl.
- Dice the sweet potatoes into ½-¾ inch cubes and place in a medium bowl with half the marinade and toss to coat. Place them in a single layer on one side of a parchment lined sheet pan.
- Cut the onion, and place next to the sweet potatoes, drizzle with a little oil if you want ( or not), saving room for the chicken.
- Pat the chicken dry, season with a pinch of salt and pepper and place in the same medium bowl and add the remaining marinade, coating all sides well.
- Line up next to the onions. If using very small sheet pans, you may need to use two. Do not overlap!
- Place the sheet pan in the oven and bake 30 minutes but check after 20, rotating the pan if necessary.
- While baking, blend up the optional Green Harissa Sauce in the blender.
- Double check that the chicken is cooked through before serving, and for extra crispy skin, broil for a few minutes at the end. Divide the roasted sweet potatoes among 4 bowls and top with the chicken. Garnish with cilantro and serve with the optional Green Harissa Yogurt Sauce
Notes
If using boneless, skinless chicken thigh or breast, it will most likely cook faster, so make sure to check after 20 minutes. If done, take off the sheet pan, and let the sweet potatoes continue cooking until fork tender.
For vegans, sub a tofu filet about 1 inch thick.
If substituting with fish, check after 10-12 minutes, depending on how thick the cut.
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Ahhh, does this look good or what!? So bold and packed with flavor- and so simple to make! Pinned!
Delicious! Made this last night with chicken thighs and we loved it. Next time I will double the Harissa marinade.
★★★★★
This was absolutely delicious and went together in a snap. I made exactly as written and wouldn’t change a thing. Thank you for an amazing, easy dinner!!!
★★★★★
Delicious! Flavors were amazing. It was simple and fast with minimal cleanup!
Awesome Stephanie, thanks for the comment! Hope you are well!!!
Loved this with tofu! The green sauce is a must. The sweet potatoes were heavenly–had almost a soufflé texture. Had the leftover potatoes and onions with green sauce for breakfast with a fried egg. Can’t wait to make it again. So easy, healthy, and delicious.
Another winner, winner chicken dinner, eagerly devoured by paleos and picky ‘everything’ eaters alike. Thanks, Sylvia, you make me look like a clean cooking star!
Colleen
Love the pictures. This recipe looks delicious. Can’t wait to try making it at home. I love harissa and have been trying to include it in more recipes. Definitely getting these ingredients next time I head to the store! Thanks!
★★★★★
This was so simple and fantastic! We have loved so many of your recipes so far 🙂
thanks Amy, glad you are enjoying!
Hey there, not sure if you are connected to this site but I just noticed this person has your same recipe:
http://edibleportland.com/sheet-pan-harissa-chicken-and-sweet-potatoes/
Yes, I work with them!
Made this last night for dinner and it was AWESOME. The seasoning on the potatoes and the chicken was a delicious, warm, smoky heat that was not at all overpowering. I did make the green yogurt sauce and it complimented the warm spices with its creamy cool flavor. This recipe is a total keeper and will be going into my normal rotation. Thanks SO MUCH for posting.
★★★★★
Yay Melanie, so happy you enjoyed it….one of my favorites too!
This recipe is wonderful. It got the thumbs up from both my hubby and I. He liked the recipe so much, he asked me to save it and make it again. Thank you!
★★★★★
Yay!!! I’m so glad he liked it. Always the best feeling isn’t it??
Hi Sylvia,
As usual thanks for this wonderful recipe, it’s delicious! We loved it and what’s even better is that it is so easy!
You are my inspiration in the kitchen!
Best Wishes, Annette
★★★★★
Awwwww, thanks Annette! Appreciate this so much and so happy you enjoyed it. Yes, super easy!!!
That dinner was a hit with my family and I was happy with almost no dishes.
It’s a keeper.
Used sweet potatoes and not yams, they held up perfectly, and used green onions and parsley instead of cilantro in the yoghurt dip. (I can t eat cilantro, that’s why I changed it).
Thank you Sylvia.
★★★★★
Glad you enjoyed and adapted this to your taste!
Super delicious! I will definitely make this again!
★★★★★
Obsessed with this recipe. I’ve made it many times and have used both the marinade and green sauce as a salad dressing too. It’s also awesome with fish such as tilapia and we love the marinade on mushrooms too! Thank you. 🙂
Thanks for sharing Dez, great to hear!