1 tablespoon Harissa , (Mina’s spicy, not mild, worked well)
¼ cup Full-fat Greek Yogurt
4 (about 1 1/2 to 2 pounds) bone-in, skin-on Chicken Thighs
Kosher Salt and Black Pepper
1 large 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 medium Red Onion, peeled and cut into 1-inch wedges
3 tablespoons plus 1/4 cup Olive Oil
1 teaspoon Ground Cumin
½ cup Flat-leaf Parsley or Cilantro , leaves and tender stems, roughly chopped
1 Lime, zested and juiced
½ teaspoon Red-Pepper Flakes
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.
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.)
Roast on the lower rack, 25 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.
Meanwhile, in a small serving bowl, combine the parsley, lime zest and half the lime juice with the remaining 1/4 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.