Harissa-Glazed Chicken with Crispy Sweet Potato Wedges
Ingredients
- 6chicken thighs (bone-in, skin-on)
- 2 poundssweet potatoes
- 3 tablespoonsharissa paste
- 2 tablespoonshoney
- 1lime
- 4 clovesgarlic
- 4 tablespoonsolive oil
- ·salt
- ·black pepper
- ¼ cupcilantro (fresh)
Prep
- 01
Cut 2 pounds sweet potatoes into 1/2-inch-thick wedges.
- 02
Mince 4 cloves garlic.
Method
- 01
Preheat oven to 425°F.
- 02
In a small bowl, whisk together harissa paste, honey, minced garlic, juice from 1 lime, 2 tablespoons olive oil, salt, and black pepper.
- 03
Pat chicken thighs dry and season both sides with salt and pepper. Arrange skin-side up on a large rimmed baking sheet.
- 04
Toss sweet potato wedges with 2 tablespoons olive oil, salt, and pepper. Arrange on the same baking sheet around the chicken.
- 05
Brush the harissa glaze evenly over the chicken thighs.
- 06
Roast for 25–30 minutes, until the chicken skin is crispy and golden, an instant-read thermometer reads 165°F in the thickest part of the thigh, and the sweet potatoes are tender and caramelized.
- 07
Transfer to a serving platter, scatter cilantro over the top, and serve with lime wedges for squeezing.
Spice Tips
Harissa brings warm, earthy heat—it's not scorching. For deeper spice, stir 1/4 teaspoon cayenne into the glaze. If you want smoke and smoke, add 1/2 teaspoon smoked paprika. For brightness without extra heat, zest the lime before juicing and sprinkle it over the finished dish.