Sheet-Pan Harissa Chicken with roasted Sweet Potatoes- just 15 minutes of hands on time, before baking in the oven. Smoky, earthy, and fragrant seasoned with North African Spices.
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 1x
- 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.
Another big hit with the family. Absolutely delicious
★★★★★
Omg! This was divine!!! I’ve made four of your recipes this week and it’s only Wednesday! The combination of spices combined with the sweet potato piqued my curiosity. Wow! The combination of spices with the sweetness of the red onion and sweet potato…so scrumptious! It even looks so fancy. Thank you so much for sharing.
★★★★★
Thanks so much Dianne! You like to cook! Thanks for all your comments and ratings. I appreciate you so much. xoxo
Hi, I made this tonight and it was great! I was specifically looking for sheet pan meals and am so happy I found your site. Bookmarked a few more to try. Thanks!
★★★★★
Great to hear!
I read this recipe and developed a base idea from it (I do this often), and then made it and it was wonderful. I made my own harissa ( this may not be feasible for most but I wanted to experiment with the flavors) and used some of this combined with lemon juice and olive oil for the marinade. I also added Brussels sprouts and swapped chicken breast chunks for the thighs. Thank you so much for the great idea and beautiful site!
★★★★★
I have a jar of Pre-made harissa- how do I use it here?
All jars are different -with differing levels of heat. I would use it first in the yogurt sauce – just spoon some in, taste, add more to taste. Start conservatively.
Wonderful flavors, especially with the yogurt cilantro dip. Definitely one of my favorite recipes so far! Thank you, Sylvia.
★★★★★
Thanks Kati! Glad you enjoyed!
Hi. I am new to using tofu. I have extra firm tofu. Does it need to be pressed before marinating and roasting? Thank you
Place the block of tofu on a folded paper towel and just blot each side (lightly pressing down) with another paper towel. You don’t have to get out every drop of water. 🙂
Thank you