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Heat your oven to 220℃ / fan 200℃. Place the chicken ingredients in a large bowl and toss to combine. Set aside while you prep your vegetables.
Dice the sweet potatoes into 1cm-ish cubes. Size is important here as the sweet potatoes won’t cook through properly otherwise. Cut the peppers into large chunks and slice the onion. Transfer the vegetables to a large bowl, add the rose harissa paste and season generously with sea salt and freshly-ground black pepper.
Arrange the vegetables in a single layer in a 45 cm x 35 cm sheet pan, or divide them between two 30 cm x 25 cm sheet pans. If you’re in need of large sheet pans, these are the ones I have (they’re amazing!). Arrange the chicken pieces in a single layer on top of the vegetables. Roast for 25 minutes.
Take the tray(s) out and switch your oven to the grill setting on high. Drizzle the chicken with the honey, using the back of the spoon to spread it evenly. Return the tray to the oven and grill for 5 minutes to caramelise the honey then serve and enjoy!