Description
A simple recipe for sweet and spicy chicken thighs baked on a sheet pan with root vegetables, coated in a sticky honey harissa glaze.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1 large sweet potato, peeled and cubed
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1/4 cup honey
- 3 tablespoons harissa paste
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss the sweet potato and red onion with 1 tablespoon of olive oil, salt, and pepper. Spread the vegetables in a single layer on the prepared baking sheet.
- In a small bowl, whisk together the honey, harissa paste, lemon juice, and the remaining 1 tablespoon of olive oil to create the glaze.
- Place the chicken thighs on the baking sheet among the vegetables. Brush half of the honey harissa glaze evenly over the chicken.
- Bake for 15 minutes.
- Remove the pan from the oven and brush the remaining glaze over the chicken. Toss the vegetables lightly.
- Return the pan to the oven and bake for another 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the glaze is bubbly and slightly caramelized.
- Serve the chicken and vegetables immediately.
Notes
- To adjust the heat, start with 2 tablespoons of harissa paste and add more to the glaze if you prefer a spicier result.
- For a different texture, you can grill the chicken over medium heat after marinating it for 30 minutes in the glaze mixture.
- Use chicken breasts instead of thighs; reduce the cooking time by 5 to 7 minutes.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: North African Inspired
Nutrition
- Serving Size: 1 thigh and vegetables
- Calories: 450
- Sugar: 22
- Sodium: 550
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 5
- Protein: 38
- Cholesterol: 120