Spicy Sheet-Pan Chicken With Sweet Potatoes and Kale | Recipe Cart

Ingredients

• 1 tablespoon harissa
• 1/4 cup full-fat Greek or Skyr yogurt
• 4 bone-in, skin-on chicken thighs (about 1 1/2 to 2 pounds)
• Kosher salt
• black pepper
• 1 medium sweet potato, scrubbed and cut into 1/2-inch cubes (about 2 cups)
• 1 bunch lacinato or curly kale, stemmed and cut or torn into 1-inch ribbons
• 1 small red onion, peeled and cut into 1-inch wedges
• 3 tablespoons plus 1/4 cup olive oil
• 1 teaspoon ground cumin
• 1/2 cup flat-leaf parsley or cilantro leaves and tender stems, roughly chopped
• 1 lime, zested and juiced
• 1/2 teaspoon red-pepper flakes