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
Scale
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.
