Description
A bold, flavor-packed sheet pan dinner featuring juicy chicken thighs glazed with spicy harissa and sweet orange juice, roasted alongside caramelized sweet potatoes and tender red onions.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons harissa paste
- 1/4 cup fresh orange juice
- 1 tablespoon honey
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 2 red onions, cut into wedges
- 2 medium sweet potatoes, sliced into rounds
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F and line a large sheet pan with parchment or foil.
- In a bowl, whisk together harissa paste, orange juice, honey, garlic, olive oil, salt, and pepper.
- Spread sweet potatoes and onions on the sheet pan.
- Coat chicken thighs in the marinade, then nestle them between the vegetables, skin-side up.
- Roast for 40–45 minutes, basting the chicken and flipping veggies halfway through.
- Sprinkle chopped parsley over everything and let rest for 5 minutes before serving.
- Serve hot with a drizzle of pan juices over the top.
Notes
- Marinate chicken for up to 24 hours for deeper flavor.
- Use a meat thermometer to ensure chicken reaches 165°F.
- For a spicier version, add extra harissa paste or chili flakes.
Nutrition
- Serving Size: 1 chicken thigh with veggies
- Calories: 460
- Sugar: 8g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 125mg
Keywords: harissa chicken, sheet pan dinner, orange glazed chicken, one pan meals, spicy chicken thighs