Sheet-Pan Honey-Harissa Chicken with Sweet Potatoes

By Sprig Originals ✓ · cooked up in Sprig

Bone-in chicken thighs roast right on top of sweet potato wedges and red onion, so the sticky honey-harissa glaze drips down and caramelises the vegetables. One tray, twelve ingredients, and a shower of feta and parsley at the end — a weeknight dinner with almost nothing to wash up.

Ingredients

• 2 lb sweet potatoes, scrubbed and cut into 1-inch wedges
• 1 large red onion, cut into 8 wedges
• 8 pieces bone-in, skin-on chicken thighs (about 3 lb)
• 4 tbsp olive oil, divided
• 1 1/4 tsp salt
• 1/2 tsp black pepper

• 3 tbsp harissa paste
• 2 tbsp honey
• 3 cloves garlic, grated
• 1 lemon, zested and halved
• 3 oz feta, crumbled
• 1/4 cup flat-leaf parsley, chopped

Instructions

1. Heat the oven to 425°F (220°C) with a rack in the upper third. On a large rimmed sheet pan, toss the sweet potato wedges and red onion with 2 tablespoons olive oil, 3/4 teaspoon of the salt and the black pepper. Spread into a single layer and roast for 10 minutes.
2. While the vegetables start, whisk the harissa, honey, garlic, lemon zest, 1 tablespoon juice squeezed from one lemon half, the remaining 2 tablespoons olive oil and remaining 1/2 teaspoon salt in a large bowl. Add the chicken thighs and turn to coat them all over, getting some glaze under the skin.
3. Pull out the pan, push the vegetables toward the edges and nestle the thighs skin-side up in the middle, directly on the pan. Scrape any glaze left in the bowl over the chicken. Roast 30 to 35 minutes, until the skin is deep red-brown and a thermometer in the thickest thigh reads 175°F (80°C).
4. If you want more colour, switch to broil for 2 to 3 minutes, watching closely so the honey does not burn. Let the pan rest 5 minutes.
5. Squeeze the remaining lemon half over everything, scatter with crumbled feta and parsley, and serve straight from the pan, spooning the pan juices over the sweet potatoes.

Chef's tips

Nutrition (per serving, estimated)

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