Spicy Sheet-Pan Chicken With Sweet Potatoes and Kale
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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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
Nutritional analysis per serving (4 servings)
596 calories; 48 grams fat; 10 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 8 grams polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 27 grams protein; 841 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- 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.
Private Notes
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Cooking Notes
Terry
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."
Jenny
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 soroka
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!
Jessica
Seconding others, kale separately. Did it as written otherwise, chicken with sweet potatoes and onions at 450 for 20 minutes, then added the kale (also dressed w/ olive oil and seasoning). It only needed 13 min at 450! So, so good. Highly recommend, used the full lime for the dressing. Big hit.
Dawn
Doubled the marinade and marinated for ~8hrs; cooked chicken on its own sheet pan for 15 minutes (bottom rack); after that, cooked sweet potatoes (x4) for about 5 minutes, then added kale to sweet potatoes and cooked for another 10-15 minutes until veggies were done (sweet potatoes tender and kale crispy); took chicken out around 30 minute mark, but broiled for a couple minutes at end to lightly crisp the skin; used cilantro, instead of parsley, for herb oil. Very flavorful and will make again!
joan
This was so great. I’m a novice cook and even i could make it. Exceptional. Didn’t modify anything. Did use the broiler for the chicken at the end.
E.K. Perrow
Some recipes in the NYT Food section have room for substitution. I made substitutions based on what was in the pantry. I substituted zero fat plain Greek yogurt in combination with full fat vanilla Greek yogurt in the marinade, Substituted broccoli for kale. Both were fine. My point, don't be afraid to use what you have you may be pleasantly surprised. Yes I will make this sheet pan dinner again, maybe with all the ingredients in the recipe!
cocolocolol
Used chicken breast chunks on one sheet and sweet potato and onion on the other. Roasted at 400 F for 15 minutes, then added kale for another 10 minutes. It was SO GOOD.
SMB
First batch was very good but altered recipe to make sure everything was done at same time. I put chicken in at 425 (my hot oven) for 15 minutes, added potatoes and onions (made one batch with carrots instead of potatoes) for another 20 minutes then sprinkled kale on top for 10 minutes . Absolutely delicious with either vegetable.
Dana
Mayonnaise instead of yogurt, 35 minutes at 425 everything looked done but put the chicken back in for 10 minutes to be sure. Used aluminum foil.
mvd
Came out a little oily for me… but delicious nonetheless. Didn’t end up doing the oil, lime drizzle over the top, just simply squeezed a fresh lime and added some parsley and red pepper flakes. No extra oil.
T.Heuer
Great sheet pan recipe. Delicious
Julie
This is one of our favorite sheet pan meals, and I've made it now 4 times. I blanched the kale (in two batches) for about 2-3 minutes in very salty water. This hydrates and softens the kale so it can handle the high heat. I spread it first on the pan, and I make sure that the potatoes & onions cover all of it then add the chicken. I also double the amount of kale, onion, and sweet potato chunks because we love the flavors. (I also double the cilantro/lime/oil topping to accommodate the extra).
Barbara
I added the kale after the first 15 minutes, so other vegetables and chicken cooked for 40 minutes, and it worked perfectly. Some of the kale was crispy, and there was no need to run the chicken under the broiler. What a nice dinner!
KGansky
Made the recipe exactly like it said and it was delicious!
Sara Grace
The chicken was just ok, but the veg drizzled with the lime cilantro oil? WOW.
Cathy
We really liked this. I didn't have thighs, so I used boneless breasts and cut them in large strips. Didn't have kale, so I coated spinich in the oil/cumin mixture and added after 15 minutes. Total cooking time 20 minutes. Next time, I'll marinade the chicken for 24 hours, just to get the full effect. Totally easy and tasty recipe, perfect for a winter night.
really good
I used mushrooms and cauliflower instead of kale or brocollin- came out great!!! Used sriracha instead of arissa.
marcy
Add broccoli or brussels and celery and carrots
jessica bird
Love this dish. The first time I made it with skin on bone in thighs, but the marinade flavor wasn’t there. So the second time I made it with boneless skinless thighs and I was pleased they didn’t dry out. I also halved the cumin. I love the herb oil but my partner didn’t like it so try before dousing the whole plate!
Laurie W
Excellent. We have now made it 3 times.
dr. u
This was very good - but I would definitely not call it “spicy.” I did mistakenly buy vanilla Greek yogurt (ugh) instead of plain but just subbed lemon juice and a bit of neutral oil for the harissa marinade which worked. My chicken and most veg took about 35-40 minutes. The sweet potatoes got soft way before all the kale crisped. I do like my red onions a bit more caramelized than they got, so would perhaps throw those on earlier and then add the sweet potatoes at about the halfway mark.
deezy
I always kick myself for not checking the comments first. Definitely ruined most of the kale. Chicken however was delicious!
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