Sheet Pan Harissa Fish with Roasted Sweet Potatoes
  1. Preheat oven to 425F

  2. Stir marinade ingredients together in a small bowl.

  3. Dice the sweet potatoes into ½-¾ inch cubes and place in a medium bowl with half the marinade and toss to coat. Place them in a single layer on one side of a parchment lined sheet pan.

  4. Cut the onion, and place next to the sweet potatoes, drizzle with a little oil if you want (or not), saving room for the chicken.

  5. Pat the chicken dry, season with a pinch of salt and pepper and place in the same medium bowl and add the remaining marinade, coating all sides well.

  6. Line the chicken up next to the onions. If using very small sheet pans, you may need to use two. Do not overlap!

  7. Place the sheet pan in the oven and bake 30 minutes but check after 20, rotating the pan if necessary. If using boneless thighs or breasts- they will cook faster ( feel free to remove if potatoes need more time)

  8. While baking, make Green Harissa Sauce, blending all the ingredients in the blender.

  9. Double-check that the chicken is cooked through before serving, and for extra crispy skin, broil for a few minutes at the end.

  10. Divide the roasted sweet potatoes among 4 bowls and top with the chicken. Garnish with cilantro and serve with the Green Harissa Yogurt Sauce.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

CuisineMediterranean

Occasions🍽️Dinner Party📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

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