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Sheet-Pan Chicken Thighs with Sweet Potatoes & Broccolini
Ingredients
  • 4 (6-ounce) bone-in, skin-on chicken thighs, trimmed of excess fat
  • 3 ½ cups cubed peeled  sweet potato (about 16 ounces)
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 ½ tablespoons harissa paste, divided
  • ¾ teaspoon salt, divided
  • ½ teaspoon ground cumin
  • 8 ounces broccolini
  • 1 cup whole-milk plain strained (Greek-style) yogurt
  • 1 teaspoon honey
Steps
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