Make this easy sheet pan meal featuring juicy chicken thighs marinated in spicy harissa paste and roasted with root vegetables for a flavorful weeknight dinner.
Author:Ahazzam
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:4 servings
Category:Dinner
Method:Baking
Cuisine:North African
Diet:Low Fat
Ingredients
Scale
2 lbs boneless, skinless chicken thighs
1/4 cup harissa paste
2 tablespoons olive oil
1 tablespoon honey
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 large sweet potato, peeled and cubed
1 lb carrots, chopped
1 red onion, cut into wedges
Optional: 1/2 cup plain Greek yogurt for serving
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a medium bowl, whisk together the harissa paste, olive oil, honey, minced garlic, cumin, salt, and pepper to create the marinade.
Place the chicken thighs in the bowl and toss to coat them completely in the marinade. Set aside.
In a separate large bowl, toss the cubed sweet potato, chopped carrots, and red onion wedges with 1 tablespoon of olive oil and a pinch of salt and pepper.
Spread the seasoned vegetables in a single layer on the prepared baking sheet.
Arrange the marinated chicken thighs among the vegetables on the sheet pan, ensuring everything has some space for even cooking.
Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
Remove from the oven. Serve the chicken and vegetables immediately, optionally topped with a dollop of Greek yogurt to balance the spice.
Notes
For extra flavor, you can marinate the chicken for up to 4 hours in the refrigerator before baking.
If you prefer a milder heat, reduce the amount of harissa paste to 3 tablespoons.
This dish works well with other sturdy vegetables like Brussels sprouts or parsnips.