Harissa Chicken with Roasted Sweet Potatoes- just 15 minutes of hands-on time, before baking on a sheet pan the oven. Smoky, earthy, and fragrantly seasoned with North African Spices. Video included. 

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Sheet-Pan Harissa Chicken and roasted Sweet Potatoes- just 15 minutes of hands on time, before baking in the oven. Smoky, earthy, fragrant, North African Spices ! #harissa #harissachicken #chicken # sheetpandinner | www.feastingathome.com

Here’s a quick and flavorful  meal that will fill your home with deliciousness – Harissa Chicken. 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.

Harissa Chicken | 60-second video

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Sheet-Pan Harissa Chicken and roasted Sweet Potatoes- just 15 minutes of hands on time, before baking in the oven. Smoky, earthy, fragrant, North African Spices ! #harissa #harissachicken #chicken # sheetpandinner | www.feastingathome.com

What is Harissa?

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- as a marinade or chicken or other meats, or a 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!

 

How to make Harissa Chicken

  1. Make the Harissa Paste.
  2. Marinate the chicken.
  3. Place on a sheet pan and bake with the veggies.
  4. Serve!

Sheet-Pan Harissa Chicken and roasted Sweet Potatoes- just 15 minutes of hands on time, before baking in the oven. Smoky, earthy, fragrant, North African Spices ! #harissa #harissachicken #chicken # sheetpandinner | www.feastingathome.com

Just place everything on a sheet pan and bake.

Easy, peasy!

Clean-up is simple too!

Sheet-Pan Harissa Chicken and roasted Sweet Potatoes- just 15 minutes of hands on time, before baking in the oven. Smoky, earthy, fragrant, North African Spices ! #harissa #harissachicken #chicken # sheetpandinner | www.feastingathome.com

When your Harissa Chicken comes out it will be oh so flavorful!

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.

Sheet-Pan Harissa Chicken and roasted Sweet Potatoes- just 15 minutes of hands on time, before baking in the oven. Smoky, earthy, fragrant, North African Spices ! #harissa #harissachicken #chicken # sheetpandinner | www.feastingathome.com

Give this quick Harissa Chicken with Sweet Potatoes a try this week!

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Sheet-Pan Harissa Chicken and Sweet Potatoes

Harissa Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 51 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4
  • Category: Main, Chicken,
  • Method: Roasted, Baked
  • Cuisine: North African
  • Diet: Gluten Free

Description

This Harissa Chicken is baked with Sweet Potatoes takes about 10-15 minutes of hands on time before going into the oven to bake. Mildly spicy and smoky, the quick harissa marinade is easy and simple- just stir it up in a bowl. Sub tofu or white fish instead of chicken for vegans!

Ingredients

Units

Harissa Chicken

  • 2 lbs sweet potatoes (about 2 medium-sized) – diced into 1/2 inch cubes, unpeeled.
  • 1 large red onion- sliced into 1/2 inch wedges
  • 4 chicken thighs, skin on, bone-in (or substitute 1 lb boneless thighs or chicken breasts)

Garnish: Cilantro sprigs

Harissa Marinade:

Quick Green Harissa Sauce

  • 1 cup plain yogurt
  • 1 bunch Cilantro – (about 1 cup packed, tender stems ok) finely chopped
  • 23 slices jalapeno (optional)
  • 1/2 teaspoon kosher salt
  • 1 teaspoon coriander
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil


Instructions

  1. Preheat oven to 425F
  2. Stir marinade ingredients together in a small bowl.
  3. 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.
  4. 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.
  5. 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.
  6. Line the chicken up next to the onions. If using very small sheet pans, you may need to use two. Do not overlap!
  7. Place the sheet pan in the oven and bake  30 minutes but check after 20, rotating the pan if necessary. If using boneless thighs or breasts- they will cook faster ( feel free to remove if potatoes need more time)
  8. While baking, make Green Harissa Sauce, blending all the ingredients in the blender.
  9. Double-check that the chicken is cooked through before serving, and for extra crispy skin, broil for a few minutes at the end.
  10. Divide the roasted sweet potatoes among 4 bowls and top with the chicken. Garnish with cilantro and serve with the 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.

Nutrition

  • Serving Size: 1 thigh with 1 cup sweet potatoes
  • Calories: 464
  • Sugar: 5.5 g
  • Sodium: 722.7 mg
  • Fat: 33.2 g
  • Saturated Fat: 7.1 g
  • Carbohydrates: 20.9 g
  • Fiber: 3.6 g
  • Protein: 21.2 g
  • Cholesterol: 111.3 mg

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Comments

  1. I cook a lot, and my husband said this is his favorite thing I’ve ever made! The marinade didn’t quite seem like enough for the potatoes and chicken, so I used it on the potatoes then just covered the chicken in a little store bought harissa from a jar. It was so good! I did the potatoes and onions for 20min, and the chicken for 30, with the last 3min on broil. Perfect! We are doing Whole30, so I subbed the yogurt for almond milk yogurt, and it tasted amazing and the green color was so pretty. Definitely a remake!






    1. I just wanted to suggest that roasted chickpeas might also be a good substitute protein for vegetarians if served over quinoa. I made your recipe with chicken for my family (they enjoyed it!) but if anyone tries the chickpeas i hope they’ll share the results…

  2. I made this for my family, and my son keeps asking for it again and again! Winner winner chicken dinner!!🤩






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