About this recipe
Harissa seasons the chicken so you are not measuring five spices on a weeknight. Sweet potatoes catch the drippings and caramelize around it.
Eight drumsticks feed four with a full share of vegetables. Taste your harissa before you commit the full three tablespoons; brands vary.
Give the sweet potato cubes space. Crowding traps steam and keeps them pale.
SEASON
Step 1
Heat the oven to 425°F.
Step 2
Toss drumsticks with harissa, 1 tablespoon oil, and salt until every piece is coated.
LOAD THE PAN
Step 3
On a rimmed sheet pan, toss sweet potatoes and onion with the remaining oil and a pinch of salt. Spread in a single layer with space between the cubes.
Step 4
Nestle chicken on top of the vegetables.
Step 5
Roast at 425°F until chicken reaches 165°F near the bone and edges are charred, 32 to 38 minutes.
Step 6
Rest 5 minutes. Finish with cilantro and a squeeze of lemon, then serve from the pan.
Tips
Space the sweet potato cubes so they roast, not steam. Crowding keeps them pale.
Rub harissa under any loose skin on the drumsticks for deeper flavor.
Rest the pan 5 minutes out of the oven so juices settle before you plate.
Swaps
DrumsticksBone-in chicken thighs
Same temperature. Check at 30 minutes for doneness near the bone.
HarissaTomato paste plus smoked paprika and cayenne
Start mild and add cayenne to taste. Not identical, but close heat and color.
Equipment
rimmed sheet pan · mixing bowl
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