Harissa-Glazed Chicken with Roasted Sweet Potato Wedges
Ingredients
- 4chicken thighs (bone-in, skin-on)
- 2 mediumsweet potato
- 2 tablespoonharissa paste
- 1 tablespoonhoney
- 3 tablespoonolive oil
- 3 clovesgarlic
- 1lemon
- ¾ teaspoonsalt
- ½ teaspoonblack pepper
- ½ teaspoonsmoked paprika
- 3 sprigsfresh thyme
Prep
- 01
Mince 3 cloves garlic.
- 02
Cut 2 medium sweet potatoes into 1/2-inch thick wedges.
Method
- 01
Preheat oven to 425°F.
- 02
In a small bowl, whisk together harissa paste, honey, 1 tablespoon olive oil, minced garlic, and salt. Set aside.
- 03
Pat chicken thighs dry with paper towels. Season both sides with 1/2 teaspoon salt, black pepper, and smoked paprika.
- 04
Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Place chicken skin-side down and sear for 5 minutes until skin is golden, then flip and sear 2 minutes more. Transfer to a plate.
- 05
Toss sweet potato wedges with remaining 1 tablespoon olive oil, a pinch of salt, and arrange on a baking sheet. Roast for 15 minutes until starting to soften and brown.
- 06
Return chicken to the skillet skin-side up. Brush generously with harissa glaze. Scatter thyme sprigs around the chicken.
- 07
Transfer skillet to oven and roast for 15 to 18 minutes, until chicken reaches 165°F at the thickest part and skin is caramelized.
- 08
Remove from oven. Squeeze fresh lemon juice over the chicken. Serve chicken and sweet potatoes together with pan drippings spooned over top.
Spice Tips
Harissa is pleasantly warm but not fiery. To dial up heat, stir in 1/4 teaspoon cayenne pepper or a pinch of red pepper flakes. For a gentler profile, reduce harissa to 1 tablespoon and add 1 tablespoon yogurt to the glaze for creaminess.
Make ahead: the harissa glaze can be mixed up to 2 days in advance. Leftovers keep for 3 days in an airtight container and reheat beautifully at 350°F.