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
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, 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.
