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Sheet Pan Harissa Chicken with Roasted Vegetables

A warm and satisfying meal featuring tender chicken thighs, vibrant roasted vegetables, and a refreshing herbed yogurt sauce.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, North African
Calories: 850
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 thighs skinless chicken thighs Opt for thighs for better moisture retention.
  • 2 tablespoons harissa paste A North African spice blend.
  • 1 tablespoon olive oil Used for rubbing on chicken.
  • 2 cups Brussels sprouts Halved for even cooking.
  • 2 medium sweet potatoes Cubed for roasting.
  • 1/2 cup plain Greek yogurt For the herbed sauce.
  • to taste fresh herbs For flavoring the yogurt.
  • 1 tablespoon lemon juice Added to herbed yogurt for zing.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a bowl, mix the harissa paste with olive oil until combined.
  3. Rub the harissa mixture all over the chicken thighs, ensuring each piece is well-coated.
  4. In a bowl, toss the cubed sweet potatoes and halved Brussels sprouts with olive oil.
  5. On a large sheet pan, spread out the chicken thighs along with the sweet potatoes and Brussels sprouts.
Cooking
  1. Roast in the oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Finishing Touch
  1. Mix the Greek yogurt with fresh herbs and lemon juice, and serve it alongside the chicken and vegetables.

Notes

Store leftovers in an airtight container for up to three days. For longer storage, freeze for up to three months.