If you’re looking for a one-pan wonder that bursts with bold flavors and comforting textures, this Harissa Chicken and Potatoes Recipe is exactly what your weeknight dinners have been craving. Tender chicken pieces and golden Yukon Gold potatoes come together with smoky, spicy harissa paste, fresh herbs, and a cooling garlic yogurt that takes every bite to another level. It’s vibrant, simple, and so satisfying — a dish that feels like a warm hug and a flavor adventure all at once.
Ingredients You’ll Need
This recipe shines because it uses straightforward, readily available ingredients that each pull their own weight, ensuring the dish is deliciously balanced in taste, texture, and color. From the creamy potatoes to the spicy harissa and fresh herbs, every element plays a key role.
- Chicken thighs or chicken breast: Choose your favorite cut for juicy, tender bites that soak up the harissa beautifully.
- Yukon Gold potatoes: Their buttery texture and golden color make this dish comforting and visually appealing.
- Salt and pepper: Simple seasonings that elevate all the natural flavors in the dish.
- Cumin: Adds a subtle earthiness that complements the harissa’s smoky heat.
- Olive oil: Used for roasting and coating, it helps crisp the potatoes and adds a fruity richness.
- Harissa paste: The star ingredient that brings deep, complex spice and vibrant color.
- Leeks or red onion: Add sweetness and a mild bite, balancing the heat.
- Lemon zest: A bright touch to lift the flavors and add freshness.
- Plain Greek or whole milk yogurt: Creates a cooling garlic sauce that pairs perfectly with the spicy chicken and potatoes.
- Garlic: Grated fresh for pungency and depth in the yogurt sauce.
- Fresh herbs (dill, parsley, mint, cilantro): Use a mix for a fragrant finish and vibrant green color.
- Fresh lemon juice (optional): A splash at the end to brighten the entire dish.
- Honey (optional): A little drizzle to add a smoky-sweet counterpoint to the spicy harissa.
How to Make Harissa Chicken and Potatoes Recipe
Step 1: Marinate the Chicken and Potatoes
Begin by placing the chicken pieces and potato chunks into a large bowl. Sprinkle generously with salt and pepper. Add the harissa paste, cumin, and the majority of your olive oil, then toss everything together so the chicken and potatoes are thoroughly coated. If you want a subtle layer of sweetness, drizzle in the honey at this stage. Let this flavorful mix sit at room temperature for about 30 minutes — this isn’t just resting time, it’s when the harissa and spices really sink in, ensuring every bite bursts with flavor.
Step 2: Prepare the Leeks or Onions
While your chicken and potatoes are soaking up those spices, combine the sliced leeks (or red onion) with a pinch of salt and the remaining olive oil in a separate bowl. Toss until the slices are evenly coated. The olive oil helps soften the leeks as they roast later, bringing out their natural sweetness and adding a gentle crunch to the final dish.
Step 3: Roast to Perfection
When your chicken and potatoes have marinated, it’s time to heat the oven to 425 degrees. Spread everything out on a large rimmed baking sheet in a single layer to make sure they roast instead of steam. Bake for 20 minutes — this starts building that crispy exterior. After 20 minutes, give the potatoes a gentle toss to turn them, then scatter the prepared leeks or onions evenly over the top. Return the tray to the oven for another 18 to 23 minutes. By the end, the chicken should be cooked through, and everything will have a gorgeous golden crispness that’s just irresistible.
Step 4: Make the Garlic Yogurt Sauce
While the chicken and potatoes are roasting, mix together the yogurt, freshly grated garlic, remaining salt and pepper, and the lemon zest. This sauce offers a cool, creamy contrast to the heat of the harissa, making each bite even more exciting and balanced. This step is what truly elevates the dish from great to unforgettable.
Step 5: Serve with Fresh Herbs
Once the chicken and potatoes are out of the oven, either serve them right on the baking sheet or transfer to a serving platter. Spoon dollops of the garlic yogurt over everything, then scatter a generous handful of fresh herbs across the top. A drizzle of olive oil and a squeeze of fresh lemon juice finishes the dish with brightness and a touch of decadence. Your Harissa Chicken and Potatoes Recipe is now ready to delight every hungry guest.
How to Serve Harissa Chicken and Potatoes Recipe
Garnishes
Fresh herbs are your best friend here — a blend of dill, parsley, mint, and cilantro is perfect. They provide a burst of freshness that contrasts beautifully with the smoky, spicy chicken. Add a wedge of lemon on the side for guests to squeeze over their plate for that zesty pop that makes the dish sing.
Side Dishes
This dish is incredibly satisfying on its own but pairs wonderfully with light, crisp sides. Think a simple green salad with lemon vinaigrette or steamed seasonal vegetables. If you want to serve bread, warm pita or crusty baguette works beautifully to mop up any extra garlicky yogurt and harissa-infused juices.
Creative Ways to Present
For a festive touch, serve your Harissa Chicken and Potatoes Recipe on a large wooden board with the herbs scattered artfully on top. You can also pile the roasted chicken and potatoes into warm pita pockets with a drizzle of yogurt sauce, turning the meal into a fun, casual handheld feast. A sprinkle of toasted nuts like almonds or pine nuts adds extra texture and a touch of elegance for entertaining.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making your second meal just as delightful. Keep the garlic yogurt sauce separate until ready to serve to maintain its fresh flavor and creamy texture.
Freezing
If you want to freeze leftovers, spread the chicken and potatoes in a freezer-safe container, leaving room for expansion. They’ll keep well for up to 2 months. Thaw overnight in the fridge before reheating, and it’s best to add fresh herbs and yogurt sauce fresh when serving to keep everything tasting vibrant.
Reheating
For best results, reheat leftover chicken and potatoes in a 375-degree oven for about 15-20 minutes until warmed through and crisp on the outside. Microwave reheating works in a pinch but won’t keep that beautiful roasted texture. Add fresh dollops of the garlic yogurt and herbs after reheating to refresh the flavors.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts work well in this recipe, though thighs tend to stay juicier and more flavorful. Just keep an eye on the cooking time to avoid drying out the breast pieces.
How spicy is the harissa in this dish?
The harissa paste adds a moderate heat level along with smoky depth. If you prefer milder flavors, start with less harissa and adjust to your taste. For a spicier kick, a little extra harissa or a pinch of chili flakes can be added.
Can I prepare the Harissa Chicken and Potatoes Recipe ahead of time?
You can marinate the chicken and potatoes a few hours ahead or overnight for even deeper flavor. However, it’s best to roast them fresh to maintain that perfect crispy texture and then add the yogurt sauce just before serving.
What can I substitute for the leeks?
If you don’t have leeks, thinly sliced red or yellow onion works great. They provide a similar sweetness and texture once roasted, complementing the spiced chicken and potatoes wonderfully.
Is the garlic yogurt sauce necessary?
While you can certainly enjoy the dish without it, the garlic yogurt is a game-changer. It adds creaminess and coolness that balances the spice and richness of the harissa chicken and potatoes beautifully.
Final Thoughts
This Harissa Chicken and Potatoes Recipe is one of those keep-in-your-back-pocket dishes that never fails to impress. It’s comforting but exciting, hearty but fresh, and incredibly easy to pull together. Whether you’re cooking for family, friends, or just treating yourself to something special, this vibrant, flavorful meal will always bring smiles to the table and make you feel like a kitchen rockstar. Give it a try — I promise it’ll quickly become a beloved favorite!
Print
Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 42 minutes
- Total Time: 57 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: North African
Description
A flavorful and vibrant Harissa Chicken and Potatoes recipe that features tender chicken thighs or breasts marinated in spicy harissa paste, roasted to golden perfection along with Yukon Gold potatoes and onions. Served with a refreshing garlic lemon yogurt sauce and fresh herbs, this dish offers a perfect balance of heat, creaminess, and herbaceous freshness, ideal for a cozy yet exciting weeknight 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)
Vegetables
- 2 Leeks (sliced) or 1/4 Red Onion (thinly sliced)
Yogurt Sauce
- 1/2 cup Plain Greek Yogurt or Whole Milk Yogurt
- 1 clove Garlic (grated)
- 1/2 teaspoon Salt (remaining from total)
- 1/4 teaspoon Pepper (remaining from total)
- 1/2 teaspoon Grated Lemon Zest
- Fresh Lemon Juice (optional, for drizzling)
- 1 cup Fresh Herbs (a mix of dill, parsley, mint, cilantro)
Instructions
- Marinate the Chicken and Potatoes: Place the chicken pieces and potato chunks in a large mixing bowl. Sprinkle with 3 teaspoons of salt and 1 teaspoon pepper, then toss to coat evenly. Add 2 tablespoons of harissa paste, 1/2 teaspoon cumin, and 3-4 tablespoons of olive oil. Stir together until everything is fully coated. If using honey, drizzle it over the chicken now. Set aside and let the mixture marinate at room temperature for 30 minutes.
- Prepare the Leeks or Onions: While the chicken is marinating, in a medium bowl combine the sliced leeks or red onion with 1/4 teaspoon salt and the remaining 1 1/2 tablespoons of olive oil. Stir well to coat the vegetables evenly and set aside.
- Preheat and Roast: Preheat your oven to 425°F (220°C). Spread the marinated chicken and potatoes out in a single layer on a large rimmed baking sheet. Roast in the oven for 20 minutes.
- Add Onions and Continue Roasting: After the first 20 minutes, gently toss the potatoes on the baking sheet to ensure even cooking. Scatter the prepared onions or leeks evenly over the top of the chicken and potatoes. Return the sheet to the oven and roast for another 18 to 23 minutes, until the chicken is fully cooked through and all ingredients are golden and slightly crispy.
- Prepare the Garlic Yogurt Sauce: While roasting, place the yogurt in a small bowl. Grate the garlic directly into the yogurt, then season with the remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and the lemon zest. Stir to combine well.
- Serve: Spoon the garlic yogurt generously over the hot roasted chicken and vegetables either directly on the baking sheet or after transferring them to a serving platter. Sprinkle with the fresh herbs, drizzle with a little olive oil and a squeeze of fresh lemon juice if desired, and serve immediately.
Notes
- You can substitute chicken breasts if preferred, but thighs tend to stay juicier during roasting.
- Marinating at room temperature enhances flavor and tenderness, but do not exceed 30 minutes to keep chicken safe.
- Use plain Greek yogurt for a thicker, creamier sauce or whole milk yogurt for a lighter texture.
- The fresh herbs can be adjusted based on preference; parsley and cilantro bring brightness while dill adds a subtle tang.
- Adjust the amount of harissa paste depending on your spice tolerance.
- To save time, you can slice the potatoes smaller for quicker roasting but watch the cooking time accordingly.
