Sheet Pan Harissa Chicken with Sweet Potatoes and Yogurt Sauce
This is full of delicious roasted red pepper harissa flavor and done on one sheet! The yogurt sauce adds a nice brightness and adds coolness to the slightly spicy harissa. Really good!
Prep Time5 minutes mins
Cook Time40 minutes mins
Course: Main Course
Keyword: chicken, harissa, sweet potato, yogurt
- 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
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.