65 minutes
A savory and spicy sheet-pan dinner with juicy chicken thighs glazed in a harissa and yogurt marinade, accompanied by roasted sweet potatoes and kale.
Harissa
tablespoons
Full-fat Greek Yogurt, creamy
cups
to taste
to taste
Sweet Potatoes, roasted
each
Kale, massaged
cups
each
tablespoons
teaspoons
Flat Leaf Parsley, chopped
cups
Lime, zest and juice
each
pinches
1. Marinate the Chicken
In a large shallow bowl, combine harissa with Greek yogurt. Season the chicken thighs with kosher salt and black pepper, then coat them thoroughly in the yogurt-harissa mixture. Let them sit for 15 minutes.
2. Prepare Vegetables and Preheat Oven
Preheat your oven to 450 degrees. Arrange sweet potatoes, kale, and red onion on a sheet pan. Drizzle with olive oil, massage the kale, and season all the vegetables with ground cumin, salt, and pepper.
3. Roast Chicken and Vegetables
Place the marinated chicken among the vegetables on the sheet pan and roast in the preheated oven on the lower rack for 30 to 35 minutes. Halfway through, stir the vegetables and rotate the tray.
4. Make Herb Oil
Whisk together olive oil, chopped parsley, lime zest and juice, and a pinch of red-pepper flakes. Season with salt and pepper, adjusting lime juice to taste.
5. Serve
Arrange the chicken and roasted vegetables on a platter. Drizzle generously with the prepared herb oil.
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