Harissa Chicken Sheet Pan Bake
A flavorful, easy one-pan dish featuring succulent chicken legs roasted with spicy harissa paste, hearty chickpeas, sweet potatoes, and tender kale. The meaty juices naturally baste and moisten the vegetables as they cook, creating a cohesive and delicious meal with minimal effort.
Ingredients
- 4 large chicken legs (thighs and drumsticks) bone-in
- 2 tablespoons harissa paste
- 2 tablespoons olive oil divided
- 2 medium sweet potatoes peeled and diced into 1-inch cubes
- 1 can (15 oz) chickpeas drained and rinsed
- 4 cups kale chopped
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice optional
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
- In a large bowl, combine chicken legs with harissa paste, 1 tablespoon olive oil, salt, and pepper. Toss to coat evenly.
- Add diced sweet potatoes, drained chickpeas, and minced garlic to the same bowl. Drizzle with the remaining 1 tablespoon olive oil and toss until well coated.
- Spread the chicken and vegetable mixture in a single layer on the prepared sheet pan. Ensure chicken skin is facing up.
- Roast for 20 minutes.
- Remove the sheet pan from the oven. Stir the vegetables and add the chopped kale, tossing it gently with the other ingredients on the pan.
- Return to the oven and continue roasting for another 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender.
- If desired, squeeze fresh lemon juice over the cooked dish before serving.
Notes
Adjust harissa to your spice preference; use less for mild, more for extra heat. For crispier chicken skin, pat the chicken legs dry before tossing with harissa. You can substitute chicken thighs or drumsticks. Serve with a dollop of plain Greek yogurt or a squeeze of fresh lemon juice for added brightness.