Nigella One-Pan Chicken with Apricot Harissa and Sweet Potatoes is made with chicken thighs, apricot harissa, sweet potatoes, red peppers, leeks, lime, and olive oil. This recipe creates a bold, spicy-sweet, citrusy tray bake with juicy chicken and vibrant vegetables. It takes about 1 hour 15 minutes to prepare and serves 4.
Ingredients
- 900g sweet potatoes
- 2–3 red peppers (approx. 400g)
- 2 leeks (400g trimmed, or 600g untrimmed)
- 3 tbsp olive oil
- 4 tbsp (60ml) apricot harissa (or to taste)
- 8 bone-in, skin-on chicken thighs
- 3–4 limes
- 1–2 tsp sea salt flakes (or ½–1 tsp fine salt)
Instructions
- Preheat Oven: Heat oven to 200ºC/180ºC Fan.
- Prep Vegetables: Cut sweet potatoes into chunks, peppers into strips, leeks into rounds. Wash leeks thoroughly.
- Mix Harissa Oil: In a shallow roasting tin, whisk together olive oil and harissa. Add vegetables and toss to coat.
- Add Chicken: Add chicken thighs and rub harissa mixture into the skin. Arrange skin-side up among veg.
- Add Lime & Season: Juice 1½–2 limes to get 2 tbsp juice. Add to tin with salt.
- Roast: Bake for 1 hour, turning tin halfway through, until chicken is cooked through and skin is crisp.
- Serve: Serve straight from the tin with extra lime wedges and spoon over the vivid juices.
Recipe Tips
- Adjust Harissa Heat: Store-bought harissa can vary in spice—taste before using full amount.
- Use a Shallow Tin: Ensures better browning and crisping of the chicken skin.
- Save the Juices: Leftover juice and veg make a flavorful soup base.
- Optional Garnish: Add fresh coriander or a drizzle of tahini for extra flair.
What To Serve With One-Pan Chicken with Apricot Harissa and Sweet Potatoes
This dish is a complete meal but pairs beautifully with crusty bread for mopping up the vibrant juices, or a simple salad of bitter greens to balance the sweetness and spice.
How To Store One-Pan Chicken with Apricot Harissa and Sweet Potatoes
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Freeze cooled portions for up to 2 months. Reheat thoroughly before serving.
Chicken with Apricot Harissa and Sweet Potatoes Nutrition Facts (Per serving, based on 4 servings)
- Calories: 610
- Total Fat: 34g
- Saturated Fat: 7g
- Carbohydrates: 40g
- Sugar: 15g
- Protein: 38g
- Sodium: 800mg
FAQs
Can I use store-bought harissa?
Yes, but taste it first—some are much spicier than others.
What can I use instead of apricot harissa?
Mix regular harissa with a spoonful of apricot jam or chopped dried apricots.
Can I make this ahead?
Yes, prep the tray and refrigerate. Roast when ready.
Is it very spicy?
It’s warmly spiced, not fiery—adjust harissa to taste.
What other veg can I use?
Try adding carrots, squash, or onions in place of or alongside sweet potatoes.
Nigella One-Pan Chicken with Apricot Harissa and Sweet Potatoes
Description
A punchy one-pan roast of chicken thighs, sweet potatoes, peppers, and leeks infused with apricot harissa and lime—a spicy-sweet feast in a tray.
Ingredients
Instructions
- Heat oven to 200ºC. Prep all vegetables.
- Mix oil and harissa in roasting tin. Add vegetables, toss.
- Add chicken thighs, rub with harissa oil.
- Add lime juice and salt.
- Roast 1 hour until chicken is crisp and cooked.
- Serve from tray with lime wedges and juices.
Notes
- Taste harissa first—spice levels vary.
- Great as leftovers, or blended into soup.
- Add more lime if desired for a citrus kick.
- Substitute dried apricots and regular harissa if needed.