This easy-as-can-be
Contents
weeknight dinner is a complete meal made on one sheet pan. I love when a dish’s prep is simple and fast; here’s the perfect example. If you roast the sweet potatoes as indicated, your gift = creamy centers and crispy edges, enhanced by jammy red onions. Using bone-in thighs pretty much guarantees super-tender chicken.
Harissa’s spiciness can vary by brand and type; you can go with the mild or hot variety. Heat seekers can always add a pinch or two of cayenne in the marinade.
Ingredients
- 3 lb.skin-on, bone-in chicken thighs
- Kosher salt
- Freshly ground black pepper
- 3 tbsp.harissa
- Juice of 1/2 lemon
- 2cloves garlic, minced
- 3large sweet potatoes, sliced into 1/4″-thick half-moons
- 1large red onion, sliced 1/2″-thick
- 2 tbsp.extra-virgin olive oil
- 1 tsp.cumin seeds
- 1 tsp.ground cumin
- Chopped fresh cilantro and lemon wedges, for serving
Directions
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- Step 1
Season chicken all over with salt and pepper. Transfer to a large bowl and add harissa, lemon juice, and garlic. Rub into chicken with your hands to coat. Let sit at room temperature 30 minutes.
- Step 2Preheat oven to 425°. On a baking sheet, toss potatoes and onion with oil, cumin seeds, and ground cumin; season with salt and pepper. Spread in an even layer, then nestle chicken in with veggies.
- Step 3Bake until potatoes are golden and an instant-read thermometer inserted into thickest part of chicken registers 165°, 30 to 35 minutes.
- Step 4Top with cilantro. Serve with lemon wedges alongside.
- Step 1
