Sheet-Pan Harissa Chicken & Sweet Potatoes

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 1 hour 20 minutes

Ingrédients

3 lb. skin-on, bone-in chicken thighs

Kosher salt

Freshly ground black pepper

3 tbsp. harissa

Juice of 1/2 lemon

2 cloves garlic, minced

3 large sweet potatoes, sliced into 1/4"-thick half-moons

1 large red onion, sliced 1/2"-thick

2 tbsp. extra-virgin olive oil

1 tsp. cumin seeds

1 tsp. ground cumin

Chopped fresh cilantro and lemon wedges, for serving

Instructions

Season chicken all over with salt and pepper. Transfer to a large bowl and add harissa, lemon juice, and garlic. Rub into chicken with your hands to coat. Let sit at room temperature 30 minutes.

Preheat oven to 425°. On a baking sheet, toss potatoes and onion with oil, cumin seeds, and ground cumin; season with salt and pepper. Spread in an even layer, then nestle chicken in with veggies.

Bake until potatoes are golden and an instant-read thermometer inserted into thickest part of chicken registers 165°, 30 to 35 minutes.

Top with cilantro. Serve with lemon wedges alongside.