Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easier cleanup.

2. 2

   In a large bowl, whisk together 1/4 cup harissa paste, 1/4 cup pure maple syrup, 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 4 cloves minced garlic, 1 teaspoon sea salt, and 1/2 teaspoon black pepper.

3. 3

   Add 2 pounds bone-in, skin-on chicken thighs, 2 large sweet potatoes cut into 1-inch chunks, and 2 firm apples cut into 1-inch chunks to the bowl, then toss thoroughly until all ingredients are evenly coated.

4. 4

   Arrange the coated chicken, sweet potatoes, and apples in a single layer on the prepared baking sheet, ensuring the chicken skin is facing up.

5. 5

   Roast for 25 minutes, then carefully remove the baking sheet from the oven and flip the sweet potatoes and apples with a spatula.

6. 6

   Return the baking sheet to the oven and continue roasting for an additional 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

7. 7

   For crispy chicken skin, if desired, briefly broil for 2-3 minutes at the end of cooking, watching carefully to prevent burning.

8. 8

   Let the roasted chicken and vegetables rest for 5 minutes before serving, optionally garnished with 2 sprigs fresh thyme.