Hello darlings,
Happy #EasyMondays! This week, I bring to you another sheet pan recipe. It’s easy and really yummy.
Harissa paste is a North African paste that consists of roasted red peppers and spices. There are tons of different brands out there as well as recipes for homemade harissa paste! I used Trader Joe’s harissa paste in this recipe and it is perfectly balanced and provides a ton of flavor!
Why the yogurt sauce? The yogurt adds a nice coolness and brightness to the chicken! The harissa has a bit of a kick to it so it’s a perfect pairing.
Let’s talk the chicken for a sec. If using bone in, skin on chicken thighs (my favorite) I find it’s best to let marinate in the fridge for at least a few hours. However, you don’t have to. If using boneless and skinless, you can skip the marinate as the flavor from the harissa goes right to the meat. You can also swap in chicken breasts if you’d like! I like to pound mine a bit so they are more even for better cooking. Alternatively you can cut them in half length wise!
Sheet Pan Harissa Chicken with Sweet Potatoes and Yogurt Sauce
Sheet Pan Harissa Chicken with Sweet Potatoes and Yogurt Sauce
Ingredients
- 6 chicken thighs, can use bone-in skin-on or boneless and skinless
- 2 1/2 tbsp harissa paste
- 3 tbsp olive oil, divided
- 1 yellow onion, sliced
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 large sweet potatoes, diced into 1 inch chunks
Yogurt Sauce
- 1 cup plain greek yogurt
- 1 tbsp olive oil
- 1 handful cilantro, roughly chopped
- 1/2 lemon, squeezed
- 1 tsp coriander
- salt and pepper to taste
Instructions
- Preheat oven to 425°. Line a baking sheet with parchment paper.
- In a large ziplock bag, add the chicken thighs, sliced onion, harissa paste, 2 tbsp of the olive oil, salt and pepper. Give it a shake to evenly coat the chicken with everything. If marinating, put in the fridge for a few hours or overnight.
- Place chicken and onions on the baking sheet and spread out. Arrange the sweet potatoes around, drizzle the potatoes with remaining 1 tbsp olive oil and sprinkle with salt and pepper. Stir the sweet potatoes a bit. Bake for 40-45 minutes until chicken is cooked through and internal temp is 165°.
- While chicken is baking, make the yogurt sauce. Combine all ingredients in a small bowl and stir to combine.
- Serve chicken with sweet potatoes and a nice dollop of the yogurt sauce! Garnish with cilantro.
If you make this, be sure to tag me @tessa_port!
