The beauty of Cold Weather Sheet Pan is that it only really needs one bowl and one sheet pan to make! Nothing helps you shake off the winter blues quite like knowing that cleanup from dinner will be a snap, right? Well actually, the spicy, succulent chicken thighs, roasted alongside tender sweet potatoes and slices of onion might just top it. It’s hard to say “no” to such a filling, rustic, and charming meal! Cold Weather Sheet Pan is like gathering your taste buds around a warm hearth of flavor!
Ingredients
- 3 pounds chicken thighs, bone-in and skin-on
- kosher salt, to taste
- freshly ground black pepper, to taste
- 3 tablespoons harissa
- 1/2 lemon, juiced
- 2 cloves garlic, minced
- 3 large sweet potatoes, sliced into 1/4-inch-thick half-moons
- 1 large red onion, sliced 1/2-inch-thick
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon ground cumin
- fresh cilantro, to taste, chopped, for serving
- lemon wedges, to taste, for serving
Directions
Step 1 –Season the chicken thighs all over with the salt and the pepper.
Step 2 –Transfer the chicken to a large bowl.
Step 3 –Add the harissa, the lemon juice, and the garlic and rub the mixture into the chicken thighs with your clean hands.
Step 4 –Let the chicken sit in the marinade mixture at room temperature for 30 minutes.
Step 5 –Preheat the oven to 425 degrees F.
Step 6 –On a baking sheet, add the sweet potatoes, the onions, the olive oil, the cumin seeds, and the ground cumin and toss to combine and coat.
Step 7 –Season the potatoes and the onions with the salt and the pepper.
Step 8 –Spread the potatoes and the onions evenly across the baking sheet.
Step 9 –Nestle the chicken thighs in between the vegetables.
Step 10 –Bake until the potatoes are golden and the chicken reaches an internal temperature of 165 degrees F, about 30-35 minutes.
Step 11 –Serve the chicken, the potatoes, and the onions topped with the cilantro and the lemon wedges.
