Sheet Pan Harissa Chicken

PREHEAT oven to 425°F. Place the Reynolds Kitchens^® Unbleached Parchment Paper on a large baking tray.

COMBINE harissa, honey, lemon zest and juice in a small bowl.

PEEL and dice sweet potatoes into 3/4-inch chunks and place in a medium bowl. Add onions and half of the harissa mixture. Mix well and spread on prepared pan. Dip chicken thighs in remaining harissa mixture and place on pan between vegetable chunks. Pour any remaining harissa sauce evenly onto chicken pieces. Sprinkle salt and pepper over all.

BAKE 25 to 30 minutes until chicken is fully cooked and sweet potatoes are tender. Sprinkle with cilantro and pistachios and serve hot. Enjoy!