Harissa-Glazed Chicken with Crispy Sweet Potato Wedges
Ingredients
- 6 pieceschicken thighs (bone-in, skin-on)
- 2 mediumsweet potato
- 2 tablespoonharissa paste
- 1 tablespoonhoney
- 3 tablespoonolive oil
- 3 clovesgarlic
- 1 wholelemon
- ¾ teaspoonkosher salt
- ¼ teaspoonblack pepper
- 1 mediumred onion
Prep
- 01
Cut 2 medium sweet potatoes into 1-inch wedges.
- 02
Dice 1 medium red onion into chunks.
- 03
Mince 3 cloves garlic.
Method
- 01
Preheat oven to 425°F.
- 02
Arrange sweet potato wedges and red onion on a large sheet pan. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat. Push to the sides of the pan.
- 03
In a small bowl, whisk together harissa paste, honey, 2 tablespoons olive oil, and minced garlic. Pat chicken thighs dry and season with salt and pepper on both sides.
- 04
Place chicken thighs skin-side up in the center of the pan, nestled among the vegetables. Brush the harissa glaze over the chicken.
- 05
Roast for 25–30 minutes, until the chicken skin is deeply browned and an instant-read thermometer inserted into the thickest part reads 165°F.
- 06
Squeeze fresh lemon juice over the entire pan, stir the vegetables gently, and serve straight from the pan.
Spice Tips
Harissa brings gentle, warm spice; if you prefer more heat, add 1/4 teaspoon cayenne pepper to the glaze. For a cooler finish, drizzle with a dollop of Greek yogurt or tahini-lemon sauce after roasting.