If you’re looking for a dish that perfectly balances bold, spicy flavors with creamy, cooling elements, then this Harissa Chicken and Potatoes with Garlic Yogurt Recipe is an absolute must-try. Imagine tender chicken and crispy golden potatoes roasted to perfection, coated in flavorful harissa paste, and finished with a luscious garlic-infused yogurt that ties everything together beautifully. It’s a vibrant, satisfying meal that feels both comforting and exciting at the same time — perfect for sharing with friends or treating yourself to something a little special any night of the week.
Ingredients You’ll Need
These ingredients are refreshingly straightforward but each one plays a crucial role in creating the wonderful layers of flavor and texture you’ll experience in this dish. From the warm spices to the fresh herbs, they work harmoniously to highlight the star players: the chicken, potatoes, and that lovely garlic yogurt sauce.
- Chicken thighs or chicken breast: Using bite-size pieces helps the chicken cook evenly and soak up the robust marinade.
- Yukon Gold potatoes: Their buttery texture and golden color roast up crisp and tender, the perfect match for harissa’s spice.
- Salt: Essential for seasoning to bring all the flavors alive, used thoughtfully throughout for balance.
- Pepper: Provides a subtle heat that complements the harissa without overpowering it.
- Cumin: Adds a warm earthiness that deepens the overall flavor profile.
- Olive oil: Key for roasting and flavor, giving the chicken and potatoes a beautiful, golden crust.
- Harissa paste: This North African chili paste is the fiery heart of the dish, infusing heat and complexity.
- Leeks or red onion: Adds sweetness and an aromatic lift that contrasts the spice perfectly.
- Lemon zest: Brings a fresh, bright note that keeps the dish lively and balanced.
- Plain Greek or whole milk yogurt: The creamy cooling agent that mellows the harissa’s heat and adds richness.
- Garlic clove: Infuses the yogurt with a pungent kick that complements every bite.
- Fresh herbs (dill, parsley, mint, cilantro): A vibrant mix to sprinkle on top, adding freshness and color.
- Fresh lemon juice (optional): A final splash that brightens and lifts the whole plate.
- Honey (optional): A touch of sweetness to balance spicy heat if you choose to drizzle it over the chicken before roasting.
How to Make Harissa Chicken and Potatoes with Garlic Yogurt Recipe
Step 1: Marinate the Chicken and Potatoes
Start by placing your chicken and potatoes in a large mixing bowl. Sprinkle salt and pepper over them, tossing to coat evenly. Add harissa paste, cumin, and most of the olive oil, stirring everything together so every piece is gloriously covered in that vibrant, spicy goodness. If you’d like, drizzle in the honey now for a sweet counterpoint to the heat. Let this mixture rest at room temperature for 30 minutes to soak up all those beautiful flavors before roasting.
Step 2: Prepare the Leeks or Red Onion
While the chicken is marinating, turn your attention to the leeks or red onion. Slice them thinly and toss in a medium bowl with a pinch of salt and the remaining olive oil. This will soften their flavor and ensure they crisp up nicely during baking, adding a lovely sweet and savory contrast in the final dish.
Step 3: Roast Chicken, Potatoes, and Onions
Preheat your oven to 425 degrees. Spread the marinated chicken and potatoes in one even layer on a large rimmed baking sheet. Roast for 20 minutes to let the edges crisp up beautifully. Then gently toss the potatoes, scatter the prepared leeks or onions across the pan, and return the tray to the oven. Continue roasting for an additional 18 to 23 minutes, or until the chicken is fully cooked and both chicken and potatoes are golden and deliciously crispy.
Step 4: Make the Garlic Yogurt Sauce
While your sheet pan dinner is finishing in the oven, whisk together the plain yogurt, freshly grated garlic, remaining salt and pepper, and lemon zest in a small bowl. This simple sauce delivers a refreshing creaminess that perfectly cuts through the spiciness of the harissa-coated chicken and the richness of the roasted potatoes.
Step 5: Serve
Right when your chicken and potatoes come out of the oven, spoon the garlic yogurt generously over the top. Scatter fresh herbs in a generous handful to add pops of green and a fresh herbal brightness. A drizzle of olive oil and a quick squeeze of lemon juice will send this dish over the edge into something truly spectacular. Serve immediately and watch it disappear fast!
How to Serve Harissa Chicken and Potatoes with Garlic Yogurt Recipe
Garnishes
Fresh herbs such as dill, parsley, mint, and cilantro bring not only vibrant color but also a fresh, lightly peppery bite that balances the rich roasted chicken and potatoes. A little squeeze of lemon juice drizzled on top brightens the entire dish, while an extra drizzle of olive oil adds a silky richness that you won’t want to skip. Don’t forget a sprinkle of lemon zest on the yogurt for that lovely zing.
Side Dishes
This meal is generous on its own, but it pairs beautifully with simple, crisp sides. Try a light cucumber and tomato salad for a cooling crunch, or some warm, fluffy pita bread to scoop up every last bit of the garlic yogurt sauce. A bowl of steamed green beans or sautéed spinach also adds a fresh vegetable element without competing with the bold flavors.
Creative Ways to Present
For a fun twist, serve your harissa chicken and potatoes family-style on a large platter to highlight the colors and textures, garnished with fresh herbs and lemon wedges. You can also plate individual servings with a dollop of garlic yogurt artfully swirled on top or alongside the chicken, and scatter microgreens or edible flowers for an elegant touch.
Make Ahead and Storage
Storing Leftovers
After enjoying your feast, you can store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually intensify overnight, making for a delicious second meal. Be sure to keep the garlic yogurt separate until ready to serve for the freshest taste.
Freezing
You can freeze the cooked chicken and potatoes if you want to save some for later. Use a freezer-safe container and consume within 1 to 2 months for best flavor. Note that the texture of the potatoes might change slightly upon thawing.
Reheating
Reheat leftovers gently in the oven at 350 degrees for about 15-20 minutes to restore the original crispiness of the potatoes and chicken. Avoid microwaving if you want to keep the textures intact. Add the garlic yogurt fresh after reheating to keep it bright and creamy.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works perfectly and will still absorb all the wonderful spices, but keep in mind it cooks a bit faster and can dry out if overcooked, so watch your baking time closely.
What if I don’t have harissa paste?
If harissa isn’t available, you can substitute with a mix of chili powder, smoked paprika, and a pinch of cayenne for some heat. It won’t be exactly the same but will still deliver a lovely smoky-spicy kick.
Can this recipe be made gluten-free?
Yes! This recipe is naturally gluten-free as long as your harissa paste and yogurt don’t contain any hidden gluten ingredients. Always double-check labels to be safe.
How spicy is this dish?
The heat level is moderate and can be adjusted by how much harissa you use. If you prefer milder food, reduce the harissa to 1 tablespoon or add more yogurt to balance the spice.
Is the garlic yogurt sauce necessary?
While technically optional, the garlic yogurt sauce is a total game-changer. It cools and freshens every bite, creating a perfect harmony with the bold harissa flavors, so I highly recommend making it.
Final Thoughts
You really can’t go wrong with this Harissa Chicken and Potatoes with Garlic Yogurt Recipe. It’s simple enough for a weeknight dinner but special enough to impress anyone at your table. The combination of savory roasted chicken, crispy potatoes, spicy harissa, and tangy garlic yogurt is utterly addictive. I hope you enjoy making it as much as I love eating it. Trust me, this one will be on repeat!
Print
Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 47 minutes
- Total Time: 57 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: North African / Mediterranean
Description
A flavorful and aromatic Harissa Chicken and Potatoes recipe featuring tender chicken pieces and golden Yukon Gold potatoes roasted to perfection with harissa paste, cumin, and a touch of honey. Served with a refreshing garlic yogurt sauce and fresh herbs, this dish is a vibrant meal perfect for a hearty dinner.
Ingredients
Chicken and Potatoes
- 1 1/2 lbs. Chicken Thighs or Chicken Breast, cut into bite-size pieces
- 1 1/4 lbs. Yukon Gold Potatoes, peeled and cut into 1 1/2″ chunks
- 3 teaspoons Salt
- 1 teaspoon Pepper
- 1/2 teaspoon Cumin
- 5 Tablespoons Olive Oil, divided
- 2 Tablespoons Harissa Paste
- 1 Tablespoon Honey (optional, to drizzle on chicken before cooking)
Leeks and Yogurt Sauce
- 2 Leeks, sliced (or 1/4 red onion)
- 1/2 teaspoon Salt (divided)
- 1/4 teaspoon Pepper (divided)
- 1/2 teaspoon Grated Lemon Zest
- 1 cup Plain Greek Yogurt or Whole Milk Yogurt
- 1 clove Garlic, grated
- 1 cup Fresh Herbs, a mix of dill, parsley, mint, and cilantro
- Fresh Lemon Juice (optional, for drizzling)
Instructions
- Marinate the Chicken and Potatoes: Place the chicken and potatoes in a large mixing bowl. Sprinkle with 3 teaspoons salt and 1 teaspoon pepper and toss to coat evenly. Add 2 tablespoons harissa paste, 1/2 teaspoon cumin, and 3 to 4 tablespoons olive oil to the chicken and potatoes. Stir everything together until fully coated. If using, drizzle 1 tablespoon honey over the mixture. Set aside and let sit at room temperature for 30 minutes to marinate.
- Prepare the Leeks: While the chicken is marinating, combine the sliced leeks or red onion with 1/4 teaspoon salt and the remaining 1 1/2 tablespoons olive oil in a medium bowl. Stir to coat the leeks or onions evenly.
- Roast the Chicken and Potatoes: Preheat the oven to 425°F (220°C) when the chicken marinade is almost done. Spread the chicken and potatoes out in a single layer on a large rimmed baking sheet. Roast in the oven for 20 minutes.
- Add the Leeks and Continue Roasting: After the initial 20 minutes, gently toss the potatoes and scatter the prepared leeks evenly across the baking sheet. Return to the oven and continue roasting for an additional 18 to 23 minutes, or until the chicken is fully cooked and both the chicken and vegetables are golden and slightly crispy.
- Make the Garlic Yogurt Sauce: While the chicken and vegetables roast, place the yogurt in a small bowl. Grate 1 clove of garlic directly into the yogurt and season with the remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon grated lemon zest. Stir to combine thoroughly.
- Serve the Dish: Spoon the garlic yogurt sauce over the hot chicken and vegetables on the baking sheet or transfer everything to a platter. Sprinkle the fresh herb mix generously over the top, drizzle with a little olive oil and a squeeze of fresh lemon juice if desired. Serve immediately for the best flavor and texture.
Notes
- Marinating the chicken and potatoes at room temperature allows for enhanced flavor absorption and slightly tenderizes the chicken.
- If you do not have harissa paste, you can substitute with another chili paste or a blend of smoked paprika, cayenne, and garlic powder.
- The honey is optional but adds a nice subtle sweetness balancing the heat of the harissa.
- Using Yukon Gold potatoes is recommended for their creamy texture and ability to crisp nicely when roasted.
- Feel free to swap the leeks for red onion or shallots if preferred.
- The garlic yogurt sauce adds a cooling contrast that complements the spicy chicken very well.
