One-Pan Harissa Chicken and Root Vegetables

I just love how this One-Pan Harissa Chicken and Root Vegetables recipe simplifies weeknight dinners. The vibrant harissa paste brings a fantastic warmth and spice that perfectly complements the sweetness of the roasted vegetables, and the chicken comes out incredibly juicy every time. The best part? Everything cooks on a single sheet pan, meaning minimal dishes and maximum flavor, so even beginner cooks can feel confident making this delicious meal.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
• 1 lb sweet potatoes, peeled and cut into 1-inch cubes
• 1 lb carrots, peeled and cut into 1-inch pieces
• 1 large red onion, cut into 1-inch wedges
• 1/4 cup olive oil
• 2-3 tablespoons harissa paste (adjust to your spice preference)
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• Fresh cilantro, chopped, for garnish (optional)

Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
2. In a large bowl, combine the cubed sweet potatoes, carrots, and red onion wedges.
3. Drizzle the vegetables with 2 tablespoons of olive oil, cumin, smoked paprika, salt, and pepper. Toss to coat evenly.
4. Spread the seasoned vegetables in a single layer on the prepared baking sheet.
5. In the same bowl (no need to wash it), add the chicken pieces. Drizzle with the remaining 2 tablespoons of olive oil and the harissa paste. Season with salt and pepper. Toss to coat the chicken thoroughly.
6. Arrange the harissa-coated chicken pieces among the vegetables on the baking sheet, ensuring everything is in a single layer and not too crowded.
7. Roast for 35-45 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized, flipping halfway through.
8. Garnish with fresh cilantro, if desired, before serving.