Ingredients
3 lb. skin-on, bone-in chicken thighs
Kosher salt
Freshly ground black pepper
3 tbsp. harissa
Juice of 1/2 lemon
2 cloves garlic, minced
3 large sweet potatoes, sliced into 1/4"-thick half-moons
1 large 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
Preparation
Step 1Season 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.
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. Have you made this yet? Let us know how it went in the comments below!
