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
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)
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.
