Spicy Sheet-Pan Chicken With Sweet Potatoes and Kale

Name: Spicy Sheet-Pan Chicken With Sweet Potatoes and Kale
Total time: 1 h
Yield: 2 to 4 servings
Ingredients: 1 tablespoon harissa; 1/4 cup full-fat Greek or Skyr yogurt; 4 bone-in, skin-on chicken thighs (about 1 1/2 to 2 pounds); Kosher salt and black pepper; 1 medium sweet potato, scrubbed and cut into 1/2-inch cubes (about 2 cups); 1 bunch lacinato or curly kale, stemmed and cut or torn into 1-inch ribbons; 1 small red onion, peeled and cut into 1-inch wedges; 3 tablespoons plus 1/4 cup olive oil; 1 teaspoon ground cumin; 1/2 cup flat-leaf parsley or cilantro leaves and tender stems, roughly chopped; 1 lime, zested and juiced; 1/2 teaspoon red-pepper flakes

By Yasmin Fahr

Published Dec. 15, 2020

Spicy Sheet-Pan Chicken With Sweet Potatoes and Kale — Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Total Time: 1 hour
Rating: 4(1,372)
Comments: Read comments

These sheet-pan chicken thighs gain gorgeous color from a harissa-yogurt marinade, which also keeps the meat juicy during the roasting process. The thighs only need 15 minutes in the marinade, but you can leave them for up to 24 hours in the fridge. For weeknights, heat the oven, place the chicken in the marinade, then wash and cut the sweet potato and kale, so the prep work is done and the oven hot by the time the chicken is done marinating. Make the herb oil while the chicken roasts so it has time to sit. While it’s meant for the vegetables, it’s also wonderful drizzled on top of the chicken.

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Ingredients

Yield:2 to 4 servings

1tablespoon harissa
¼cup full-fat Greek or Skyr yogurt
4bone-in, skin-on chicken thighs (about 1½ to 2 pounds)
Kosher salt and black pepper
1medium sweet potato, scrubbed and cut into ½-inch cubes (about 2 cups)
1bunch lacinato or curly kale, stemmed and cut or torn into 1-inch ribbons
1small red onion, peeled and cut into 1-inch wedges
3tablespoons plus ¼ cup olive oil
1teaspoon ground cumin
½cup flat-leaf parsley or cilantro leaves and tender stems, roughly chopped
1lime, zested and juiced
½teaspoon red-pepper flakes

Ingredient Substitution Guide

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Preparation

Step 1
In a large shallow mixing bowl, combine the harissa and yogurt. Pat the chicken dry, then season all over with salt and pepper. Add the chicken to the yogurt mixture, gently rubbing until fully coated, and set aside for 15 minutes.
Step 2
Heat the oven to 450 degrees and place a rack in the lower third and one 6 inches from the broiler. On a sheet pan, toss the sweet potato, kale and onion with 3 tablespoons oil. Season with cumin, salt and pepper, massaging the kale as you do so. Clear four spaces for the chicken pieces, then place them skin-side up on the pan. (It may look messy and crowded, but the kale will shrink down as it cooks.)
Step 3
Roast on the lower rack, 30 to 35 minutes, stirring the vegetables halfway and rotating the tray, until the chicken skin is crispy and the juices run clear, the squash is tender and the kale is crispy. If the vegetables are done, but the chicken skin is not as crispy as you’d like, remove the vegetables from the sheet pan and place just the chicken under the broiler for another 1 to 3 minutes.
Step 4
Meanwhile, in a small serving bowl, combine the parsley, lime zest and half the lime juice with the remaining ¼ cup oil and the red-pepper flakes. Season to taste with salt, pepper and additional lime juice. Serve the chicken and vegetables with the herb oil to drizzle over top.

Ratings

4 out of 5

1,372 user ratings

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Comments

Terry4 years ago

If you put kale in the oven at 450 for 30 minutes, you'll turn the pan to a pile of char and smoke. Turn this down to 425, cook the chicken alone for 15, then add the veggies and cook another 20. Also, Step 3 refers to sweet potatoes as "squash."

Jenny4 years ago

This was very good and easy. Agree, add kale at the end or do separately. I added a parsnip, which was great. This is a very versatile recipe and wow love the dressing at the end. So good!

susan soroka4 years ago

Excellent recipe! Followed as written. Removed chicken thighs after 30 minutes and placed in a cast iron skillet for an additional 7 minutes in the oven. Placed vegetables on top of stove and covered with baking sheet to stay warm. Definitely will make again!

Jen F.2 months ago

Yum! I doubled the recipe, used boneless skinless thighs. They still got nice and browned due to the yogurt sauce. I added the kale halfway through and at the same time moved the chicken to a separate pan for space. Would definitely make again.

Marivic2 months ago

This is simply a great recipe. I substituted kabocha squash for sweet potatoes since that's what I had on hand. Unfortunately, omitted the kale since I didn't have any. Yet, the spice mixture, baking the chicken with squash and onions, came out superb. I definitely would make this again!

Rose3 months ago

Was delicious with the addition of chili crisp oil when serving

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