Step 1

Preheat oven to 425F

Step 2

Stir marinade ingredients together in a small bowl.

Step 3

Dice the sweet potatoes into  ½-¾  inch cubes and place in a medium bowl with half the marinade and toss to coat. Place them in a single layer on one side of a parchment lined sheet pan.

Step 4

Cut the onion, and place next to the sweet potatoes, drizzle with a little oil if you want (or not), saving room for the chicken.

Step 5

Pat the chicken dry, season with a pinch of salt and pepper and place in the same medium bowl and add the remaining marinade, coating all sides well.

Step 6

Line up next to the onions. If using very small sheet pans, you may need to use two. Do not overlap!

Step 7

Place the sheet pan in the oven and bake 30 minutes but check after 20, rotating the pan if necessary.

Step 8

While baking, make Green Harissa Sauce, blending all the ingredients in the blender.

Step 9

Double-check that the chicken is cooked through before serving, and for extra crispy skin, broil for a few minutes at the end.

Step 10

Divide the roasted sweet potatoes among 4 bowls and top with the chicken. Garnish with cilantro and serve with the  Green Harissa Yogurt Sauce