Harissa Lemon Chicken Thighs with Roasted Sweet Potatoes and Onions Recipe
This vibrant and flavorful recipe features harissa-spiced chicken thighs roasted alongside sweet potatoes and red onions, creating a deliciously aromatic one-pan meal. The combination of warm spices like cumin seeds and ground cumin with the heat from harissa and the brightness of lemon juice makes for a wholesome and satisfying dish perfect for a weeknight dinner or casual gathering.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: North African
Ingredients
Chicken Marinade
- 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
Vegetables & Seasoning
- 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
- Kosher salt
- Freshly ground black pepper
For Serving
- Chopped fresh cilantro
- Lemon wedges
Instructions
- Marinate the Chicken: Season the chicken thighs all over with kosher salt and freshly ground black pepper. Transfer them to a large bowl and add the harissa, lemon juice, and minced garlic. Rub the mixture thoroughly into the chicken using your hands to ensure even coating. Let the chicken sit at room temperature for 30 minutes to absorb the flavors.
- Prepare the Vegetables: Preheat your oven to 425°F (220°C). On a large baking sheet, place the sliced sweet potatoes and red onion. Drizzle with extra-virgin olive oil and sprinkle cumin seeds and ground cumin over the vegetables. Season with salt and pepper, then toss everything together to coat evenly. Spread the vegetables out in an even layer on the baking sheet.
- Arrange the Chicken and Roast: Nestle the marinated chicken thighs among the sweet potatoes and onions on the baking sheet, making sure pieces are spaced out for even cooking. Place the baking sheet in the preheated oven and roast until the sweet potatoes are golden brown and tender and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F (74°C), about 30 to 35 minutes.
- Garnish and Serve: Remove the baking sheet from the oven and sprinkle chopped fresh cilantro over the chicken and vegetables. Serve the dish hot with lemon wedges on the side for an added burst of citrus flavor.
Notes
- You can substitute bone-in chicken thighs with bone-in chicken breasts, but adjust cooking time accordingly as breasts may cook faster.
- Harissa paste can vary in heat – adjust the quantity to suit your spice preference.
- For extra crispiness on the sweet potatoes, spread them out well without overcrowding the pan.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in an oven or air fryer.
- Use fresh lemon juice for the best tang and flavor balance.
