Harissa and Honey Roasted Chicken with Sweet Potatoes and Thyme
Active Time: 10 minutes | Total Time: 1 hour | Serves 4 | Gluten Free
- 1 tablespoon harissa
- 1 tablespoon honey
- 1 teaspoon plus 2 tablespoons extra virgin olive oil
- 4 (6 to 8-ounce) boneless chicken breasts
- ¾ teaspoon kosher salt
- 1½ pounds sweet potato, cut into ½-inch thick pieces
- 1 cup grape tomatoes
- 3 cloves garlic, smashed
- 6 sprigs fresh thyme
- ¼ teaspoon freshly ground black pepper
Heat the oven (with the oven rack in the lowest position) to 425°F.
In a medium bowl, whisk together the harissa, honey, and 1 teaspoon of the oil. Sprinkle the chicken with ¼ teaspoon of the salt. Add to the bowl and turn to coat. Let marinate while you prepare the sweet potatoes.
In a large skillet, combine the sweet potatoes, tomatoes, garlic, thyme, pepper, and the remaining 2 tablespoons oil and ½ teaspoon salt. Toss to combine. Roast for 15 minutes. Then place the chicken on top of the vegetables and roast until the chicken is cooked through, about 35 minutes more.
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