Harissa Chicken and Potatoes Sheet Pan
As all of you know by now, I love chicken and I love potatoes, so why not combine them for a classic: Harissa Chicken and Potatoes! This sheet pan meal is perfect for busy nights, yet impressive enough to serve to guests. The spicy, smoky notes of harissa blend perfectly together with juicy, tender chicken thighs, and the crispy roasted potatoes give it that hearty, satisfying charm. Personally, I prefer sweet potatoes so what I did with this recipe was use regular red potatoes and Japanese sweet potatoes to give it some extra variation and a pop of flavor. In my opinion, Japanese sweet potatoes are the middle ground between normal potatoes and sweet potatoes in terms of taste and sweetness, so it works perfectly here! It also adds a nice contrast :)
Ingredients:
4-5 boneless skinless chicken thighs
2-3 Japanese sweet potatoes, chopped into chunks
4-5 red potatoes, quartered
2 tbsp harissa paste
1/2 tsp honey
2 lemons, halved
2 tbsp paprika
2 tbsp cumin
1 tbsp oregano
Salt & pepper
Olive oil
Instructions:
Preheat oven to 425 F. In the meantime, add all your potatoes to a bowl and season with salt and pepper, 1 tsp paprika, 1 tsp cumin, and 1 tsp oregano, and olive oil. Mix until well combined. Add to a preheated baking sheet along with your lemons face side down and cook for 20 minutes.
In another bowl, add your chicken, harissa paste, honey, salt and pepper, and the rest of your paprika and cumin. Mix until well combined.
Heat a pan at medium-high heat and add olive oil. Sear your thighs for 3-4 minutes on both sides or until golden brown and then add to the baking sheet that has the potatoes and cook for another 15-20 minutes or until the internal temperature of the chicken is 165F.
Serve with roasted broccolini and enjoy!
