Harissa Chicken Thighs with Sweet Potatoes and Chickpeas

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Flavorful harissa chicken thighs collide with tender roasted sweet potatoes and chickpeas in this flavor-packed sheet pan dinner.

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 459kcal

Preheat oven to 400F and lightly grease a large sheet pan. Toss sweet potatoes, onion, chickpeas, 2 tablespoons harissa, 2 tablespoons olive oil, salt, and pepper to taste together and arrange in a single layer.
Roast vegetables at 400F 20-25 minutes until sweet potatoes are crisp-tender. Remove from oven and keep oven on.
Season chicken on both sides with salt and pepper to taste. Heat butter and remaining 1 tablespoon olive oil in a large skillet over medium-high heat until melted and hot. Place chicken thighs skin-side down and sear 3-5 minutes on both sides until golden brown.
Remove chicken from skillet and arrange on sheet pan with vegetables. Set aside for a moment.
In a small bowl, mix remaining 1/4 cup harissa with lime juice and honey until smooth and season with salt to taste. Use a spoon to spread harissa sauce over chicken thighs.
Roast chicken and vegetables at 400F 15-20 minutes until chicken registers 165F and vegetables are tender. Serve chicken and vegetables warm with fresh lime wedges and additional cilantro on top. Enjoy!

Storing Instructions

Store chicken and vegetables in refrigerator up to 6 days.