Name: Harissa Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: North African
Ingredients: 2 lbs sweet potatoes, diced into 1/2 inch cubes, unpeeled; 1 large red onion, sliced into 1/2 inch wedges; 4 chicken thighs, skin on, bone-in; 2 cloves garlic, finely minced or crushed; 1 teaspoon salt; 0.25 cup olive oil; 1.5 teaspoons cumin; 1.5 teaspoons smoked paprika; 1.5 teaspoons chili powder; 0.25 teaspoon chipotle powder (optional); 0.5 teaspoon caraway seeds (optional); 1 teaspoon apple cider vinegar; 1 cup plain yogurt; 1 cup cilantro, packed, finely chopped; 2-3 slices jalapeño (optional); 0.5 teaspoon kosher salt; 1 teaspoon coriander; 1 tablespoon lemon juice; 1 tablespoon olive oil

How to Make the Best Harissa Chicken Recipe

This harissa chicken with roasted sweet potatoes is the ultimate weeknight dinner that delivers bold North African flavors with minimal effort. The smoky, mildly spicy marinade transforms simple ingredients into something extraordinary—and the best part is that everything cooks together on one sheet pan.

The homemade harissa-style spice blend combines cumin, smoked paprika, and chili powder for a warm, aromatic base that coats both the chicken and sweet potatoes. As everything roasts together at high heat, the sweet potatoes caramelize beautifully while the chicken skin crisps up to perfection. The flavors mingle in the best way possible.

Don’t skip the green harissa yogurt sauce—it’s the perfect cooling counterpoint to the spiced chicken. Fresh cilantro, tangy yogurt, and a hint of jalapeño create a vibrant, creamy drizzle that ties the whole dish together. This recipe proves that restaurant-quality meals are absolutely achievable at home with just 15 minutes of prep work.

Instructions

Prepare the Harissa Chicken

Preheat oven to 425°F.
Stir marinade ingredients together in a small bowl.
Dice the sweet potatoes into ½-¾ inch cubes and place in a medium bowl with half the marinade and toss to coat. Place them in a single layer on one side of a parchment lined sheet pan.
Cut the onion, and place next to the sweet potatoes, drizzling with a little oil if desired, saving room for the chicken.
Pat the chicken dry, season with a pinch of salt and pepper and place in the same medium bowl and add the remaining marinade, coating all sides well.
Line the chicken up next to the onions. If using very small sheet pans, you may need to use two. Do not overlap!
Place the sheet pan in the oven and bake 30 minutes but check after 20, rotating the pan if necessary. If using boneless thighs or breasts, they will cook faster (feel free to remove if potatoes need more time).

Make the Green Harissa Sauce

While baking, make Green Harissa Sauce by blending all the sauce ingredients in a blender until smooth.

Finish and Serve

Double-check that the chicken is cooked through before serving, and for extra crispy skin, broil for a few minutes at the end.
Divide the roasted sweet potatoes among 4 bowls and top with the chicken. Garnish with cilantro and serve with the Green Harissa Yogurt Sauce.

Notes

You can substitute 1 lb boneless thighs or chicken breasts for the bone-in thighs—just reduce cooking time accordingly.
For a vegan option, substitute tofu or white fish instead of chicken.
The chipotle powder and caraway seeds are optional but add wonderful depth to the marinade.

Harissa Chicken Recipe Recipe

How to Make the Best Harissa Chicken Recipe