If you’re searching for a perfect weeknight dinner that combines bold flavors with comforting ease, this Harissa Chicken and Potatoes Recipe is an absolute winner. Imagine tender chicken and golden Yukon Gold potatoes roasted to crispy perfection, all enveloped in the smoky, spicy warmth of harissa paste. The dish comes alive with fragrant herbs and a cooling garlic yogurt sauce that balances the heat brilliantly. This recipe is not just a meal; it’s a flavorful adventure that will quickly become your go-to for fuss-free yet impressive cooking.
Ingredients You’ll Need
Every ingredient in this Harissa Chicken and Potatoes Recipe plays a starring role, delivering layers of flavor and texture that make this dish truly unforgettable. From the creamy potatoes and juicy chicken to the vibrant herbs and spicy harissa, each element contributes something essential.
- Chicken Thighs or Chicken Breast: Choose whichever you prefer; thighs offer more juiciness while breasts keep it lean.
- Yukon Gold Potatoes: Their buttery texture crisps beautifully in the oven.
- Salt: Not just seasoning, it enhances all the flavors magnificently.
- Pepper: Adds subtle heat and depth to each bite.
- Cumin: Brings an earthy warmth that complements the harissa spice perfectly.
- Olive Oil: Divided use helps with coating ingredients and roasting to a perfect crispness.
- Harissa Paste: The heart of this recipe—vibrant, spicy, and richly flavorful.
- Leeks or Red Onion: Adds sweetness and a wonderful texture contrast after roasting.
- Lemon Zest: Brightens the dish with a refreshing citrus note.
- Plain Greek Yogurt or Whole Milk Yogurt: Creates a creamy, cooling dip that balances the heat.
- Garlic: Infuses the yogurt sauce with a bold, aromatic kick.
- Fresh Herbs (Dill, Parsley, Mint, Cilantro): A fresh herb mix brings brightness and an herbal finish.
- Fresh Lemon Juice (Optional): Adds a subtle zing when squeezed over at the end.
- Honey (Optional): A drizzle before cooking adds a delicate touch of sweetness to balance the spice.
How to Make Harissa Chicken and Potatoes Recipe
Step 1: Marinate the Chicken and Potatoes
Start by placing your bite-sized chicken pieces and chunky Yukon Gold potatoes in a large bowl. Sprinkle with salt, pepper, cumin, and harissa paste, then drizzle 3 to 4 tablespoons of olive oil over everything. If you love a little hint of sweetness cutting through the spiciness, add honey now. Toss thoroughly so every piece is evenly coated in that spicy, smoky marinade. Let it rest at room temperature for 30 minutes—that’s where the magic of flavor infusion really happens.
Step 2: Prepare the Leeks or Onions
While the chicken and potatoes soak in the harissa goodness, slice your leeks or chop the red onion. In a separate bowl, toss them with a pinch of salt and the remaining olive oil. This step ensures your onions become deliciously soft and slightly caramelized once roasted, adding layers of sweetness and texture to the dish.
Step 3: Roast the Chicken and Potatoes
Preheat your oven to 425 degrees. Spread the marinated chicken and potatoes evenly on a large rimmed baking sheet—don’t crowd the pan, so everything crisps up nicely. Roast for 20 minutes, then gently toss the potatoes and scatter the leeks or onions evenly over the tray. Pop it back in the oven for another 18 to 23 minutes until the chicken is cooked through and everything is golden with a beautiful, slightly crispy finish.
Step 4: Make the Garlic Yogurt Sauce
While the chicken roasts, combine plain Greek or whole milk yogurt with freshly grated garlic, the remaining salt and pepper, and lemon zest in a small bowl. This cooling yogurt sauce will be the perfect foil to the spicy harissa chicken, adding creamy freshness with every bite.
Step 5: Assemble and Serve
Once the chicken and potatoes come out of the oven, either serve them straight from the baking sheet or transfer to a serving platter. Spoon over dollops of that garlicky yogurt sauce, sprinkle generously with fresh herbs, drizzle a little olive oil, and finish with a squeeze of fresh lemon juice if you like. It’s vibrant, flavorful, and utterly crave-worthy.
How to Serve Harissa Chicken and Potatoes Recipe
Garnishes
The finishing touches make a huge difference here. Fresh herbs like dill, parsley, mint, and cilantro not only add beautiful flecks of green but brighten and elevate every mouthful. A drizzle of good-quality olive oil over the top adds richness, while a fresh squeeze of lemon juice brings that final burst of freshness that wakes up the dish.
Side Dishes
This Harissa Chicken and Potatoes Recipe is a hearty, all-in-one meal, but you can pair it with a crisp green salad or steamed greens like spinach or kale to introduce a contrasting crunch and boost nutrition. For an extra touch, serve with warm pita bread or crusty bread to scoop up every last bit of the garlic yogurt and harissa sauce.
Creative Ways to Present
Want to impress guests or want a fun twist for family meals? Serve this dish in colorful, rustic earthenware dishes or large wooden boards that invite everyone to dig in family-style. Another idea is to plate the components separately: crispy chicken and potatoes topped with a swirl of garlic yogurt and a sprinkle of fresh herbs for an elevated look that still captures the warmth and heartiness of this beloved recipe.
Make Ahead and Storage
Storing Leftovers
Once your meal has cooled to room temperature, store leftovers in an airtight container in the refrigerator. They will keep well for up to 3 days. The flavors tend to develop even more in the fridge, making your next meal just as delicious.
Freezing
If you want to keep this Harissa Chicken and Potatoes Recipe longer, you can freeze the cooked chicken and potatoes in a well-sealed container or freezer bag for up to three months. Note that the potatoes may soften slightly upon thawing, so they’re best reheated gently to preserve texture.
Reheating
Reheat leftovers in the oven at 350 degrees until warmed through to keep the chicken juicy and potatoes crispy. You can also microwave the dish, but the oven method is best if you want to maintain those lovely roasted textures. Add fresh yogurt and herbs after reheating for a vibrant finish.
FAQs
Can I use chicken breast instead of thighs for this Harissa Chicken and Potatoes Recipe?
Absolutely! Chicken breast works well if you prefer leaner meat, though thighs tend to remain juicier through roasting. Just watch cooking times carefully to prevent dryness.
What if I can’t find harissa paste?
If harissa isn’t available, you can substitute with a combination of smoked paprika, chili powder, and a bit of cayenne pepper mixed with olive oil to replicate the smoky-spicy flavor.
Is this recipe very spicy?
The heat level depends on your harissa paste, which can vary from mild to quite spicy. For a milder dish, reduce the amount of harissa or choose a milder variety.
Can I make this recipe gluten-free?
Yes! This entire recipe is naturally gluten-free, making it suitable for anyone avoiding gluten without swapping out any ingredients.
Can I prepare the marinade earlier in the day?
You sure can! Marinating for up to a few hours or even overnight in the fridge will deepen the flavors even more, just bring it back to room temperature before roasting.
Final Thoughts
If you’ve been on the lookout for a dish that’s both simple and bursting with personality, the Harissa Chicken and Potatoes Recipe is an absolute must-try. It delivers that perfect balance of spice, creaminess, and fresh brightness in every bite. Trust me, once you make this, it will be one of those recipes you’ll want to turn to again and again, whether for a cozy dinner or a casual gathering. Enjoy the journey of flavors!
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 / Mediterranean
Description
Harissa Chicken and Potatoes is a flavorful and easy-to-make roasted dish featuring tender chicken thighs or breasts marinated in a spicy North African harissa paste, combined with golden Yukon Gold potatoes. Roasted to perfection with aromatic leeks and served with a refreshing garlic yogurt sauce, this recipe delivers a harmonious blend of spicy, tangy, and herbaceous flavors perfect for a family dinner or entertaining guests.
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, divided
- 1 teaspoon Pepper, divided
- 1/2 teaspoon Cumin
- 5 Tablespoons Olive Oil, divided
- 2 Tablespoons Harissa Paste
- 1 Tablespoon Honey (optional, for drizzling on chicken before cooking)
Vegetables
- 2 Leeks, sliced (or substitute 1/4 red onion)
Garlic Yogurt Sauce
- 1/2 cup Plain Greek Yogurt or Whole Milk Yogurt
- 1 clove Garlic, grated
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1/2 teaspoon Grated Lemon Zest
To Finish
- 1 cup Fresh Herbs (a mix of dill, parsley, mint, cilantro), chopped
- Fresh Lemon Juice (optional)
- Olive Oil for drizzling
Instructions
- Marinate Chicken and Potatoes: Place the chicken pieces and potato chunks in a large mixing bowl. Sprinkle with 3 teaspoons of salt and 1 teaspoon of pepper, tossing to coat evenly. Add harissa paste, cumin, and 3 to 4 tablespoons of olive oil, stirring until everything is fully coated. If using honey, drizzle it over the chicken now. Set the mixture aside at room temperature to marinate for 30 minutes.
- Prepare Leeks: While the chicken and potatoes are marinating, combine the sliced leeks or red onion with ¼ teaspoon salt and the remaining 1½ tablespoons olive oil in a medium bowl. Stir to coat the leeks evenly, allowing them to soften slightly before roasting.
- Preheat and Roast: Preheat your oven to 425°F (220°C). Spread the marinated chicken and potatoes in a single layer on a large rimmed baking sheet. Roast for 20 minutes.
- Add Onions and Continue Roasting: After 20 minutes, gently toss the potatoes to promote even cooking. Scatter the prepared leeks or onions evenly over the baking sheet. Return to the oven and roast for an additional 18 to 23 minutes, or until the chicken is fully cooked through and both chicken and vegetables are golden with slightly crispy edges.
- Prepare Garlic Yogurt Sauce: While the chicken and potatoes finish roasting, place the yogurt in a small bowl. Grate the garlic directly into the yogurt and season with the remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and grated lemon zest. Stir well to combine the flavors.
- Serve: To serve, either spoon the garlic yogurt over the hot chicken and vegetables on the baking sheet or transfer everything to a serving platter. Sprinkle generously with fresh chopped herbs, drizzle with olive oil, and add a squeeze of fresh lemon juice if desired. Serve immediately for the best flavor and texture.
Notes
- Marinating the chicken and potatoes for 30 minutes at room temperature helps tenderize the meat and infuse flavor.
- You can substitute chicken thighs with chicken breasts, but thighs yield juicier, more flavorful results.
- Leeks can be replaced with thinly sliced red onions if preferred.
- The garlic yogurt sauce adds a cooling contrast to the spicy harissa and can be customized with your favorite herbs.
- If you prefer a spicier dish, increase the amount of harissa paste used.
- Make sure to use a rimmed baking sheet to avoid juices spilling in the oven during roasting.
- For a dairy-free version, substitute the yogurt with a plant-based alternative.
