If you’re craving a dish that bursts with bold flavors and comforting textures, the Harissa Chicken and Potatoes Recipe is your new best friend in the kitchen. This vibrant meal unites tender chicken pieces and golden, crispy potatoes with the smoky heat of harissa paste and the fresh brightness of herbs and lemon, all rounded out by a cool, garlicky yogurt sauce. It’s the perfect way to impress dinner guests or treat your family to something irresistibly delicious and effortlessly satisfying.
Ingredients You’ll Need
This recipe keeps things wonderfully straightforward, using simple ingredients that each play an important role. From the creamy tang of Greek yogurt to the fragrant herbs and spicy warmth of harissa, every component adds a unique layer to the dish’s colorful and inviting personality.
- Chicken thighs or chicken breast: Cut into bite-sized pieces for juicy, tender bites that soak up all the flavors.
- Yukon Gold potatoes: Peeled and chunked, these roast up beautifully with a crisp outside and fluffy inside.
- Salt and pepper: The basic seasoning essentials to enhance every ingredient.
- Cumin: Adds a warm, earthy undertone that complements the harissa perfectly.
- Olive oil: Divided for marinating and roasting, it ensures everything cooks to a golden finish.
- Harissa paste: The star spice paste delivering that signature smoky, mildly spicy flavor.
- Leeks or red onion: Thinly sliced to add a subtle sweetness and lovely texture.
- Lemon zest: Provides a fragrant citrus punch that brightens the whole dish.
- Plain Greek yogurt or whole milk yogurt: A cooling contrast with a creamy texture and slight tang.
- Garlic: Grated fresh for maximum flavor and aroma in the yogurt sauce.
- Fresh herbs: A vibrant mix of dill, parsley, mint, and cilantro, they add freshness and color.
- Fresh lemon juice (optional): For an extra splash of brightness when serving.
- Honey (optional): Drizzled on before cooking for a subtle sweet balance against the heat.
How to Make Harissa Chicken and Potatoes Recipe
Step 1: Marinate the Chicken and Potatoes
Start by placing the chicken and potatoes together in a large bowl, then sprinkle them with salt and pepper to build a solid flavor foundation. Add the harissa paste, cumin, and most of your olive oil, stirring everything until the pieces are beautifully coated in the spicy, aromatic marinade. If you’re using honey, add it now for a hint of sweetness that balances the heat. Let it all sit at room temperature for 30 minutes, so the flavors meld and the harissa gently infuses the chicken and potatoes.
Step 2: Prepare the Leeks or Onion
While your chicken and potatoes soak up that amazing marinade, turn your attention to the leeks or red onions. Toss them in a medium bowl with a bit of salt and the remaining olive oil. This simple treatment softens their natural bite and gets them ready to caramelize nicely when roasted.
Step 3: Roast Everything to Perfection
Preheat your oven to a high heat of 425 degrees to ensure a quick roast that locks in juiciness and crisps the edges. Spread the chicken and potatoes evenly on a rimmed baking sheet and roast for 20 minutes. Then, gently give the potatoes a toss to promote even browning and scatter the prepared leeks or onions on top. Return the sheet to the oven and roast for another 18 to 23 minutes until the chicken is cooked through and both protein and veg are golden, with deliciously crisp bits.
Step 4: Make the Garlic Yogurt Sauce
While roasting, stir together the Greek yogurt, freshly grated garlic, lemon zest, salt, and pepper in a small bowl. This sauce is your cool, creamy counterpoint to the spicy chicken and crispy potatoes, bringing a wonderful contrast that makes every bite pop with refreshing flavor.
Step 5: Plate and Garnish
Once everything is out of the oven, you can spoon the garlic yogurt directly over the chicken and potatoes on the baking sheet or transfer everything to a platter. Sprinkle the fresh herb mix generously on top, drizzle with a little olive oil, and finish with a squeeze of lemon juice for that lively final touch. Serve immediately and watch everyone delight in this flavorful feast!
How to Serve Harissa Chicken and Potatoes Recipe
Garnishes
Fresh herbs are the ultimate finishing touch here. Dill, parsley, mint, and cilantro add vibrant green color and fresh, aromatic notes that lighten the hearty dish. A drizzle of olive oil and a spritz of lemon juice enhance the flavors and give the presentation an appealing shine.
Side Dishes
This recipe is a complete meal on its own, but if you want to add a little something extra, a crisp green salad or steamed vegetables work beautifully. You could also serve warm pita bread or a simple couscous to soak up every bit of that garlicky yogurt and flavorful juices.
Creative Ways to Present
For a fun twist, serve this dish family-style straight from the roasting pan. This encourages everyone to dig in and share, creating a cozy, communal vibe. Alternatively, arrange the chicken and potatoes on individual plates with a generous dollop of garlic yogurt and a herb garnish for a restaurant-worthy presentation that’s sure to impress!
Make Ahead and Storage
Storing Leftovers
After enjoying your feast, pack any leftovers into an airtight container and store them in the refrigerator. The flavors actually meld even more after a day, making for just-as-delicious next-day meals. Consume within 3 days for the best quality and safety.
Freezing
If you want to keep this dish longer, freezing is a great option. Portion the cooled chicken and potatoes into freezer-safe containers. The garlic yogurt sauce is better made fresh, so store it separately in the fridge. When frozen, the meal will stay good for up to 2 months.
Reheating
Reheat your leftovers gently in the oven or on the stove to keep the chicken tender and the potatoes crispy. Avoid the microwave if possible, as it can make the potatoes soggy. Add fresh herbs and a drizzle of yogurt after reheating to revive the vibrant flavors of the original dish.
FAQs
What is harissa paste?
Harissa paste is a North African chili pepper paste made from roasted red peppers, spices, and olive oil. It delivers a smoky, spicy heat that’s perfect for boosting flavor in dishes like chicken and potatoes.
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works well, especially if you prefer a leaner cut. Keep in mind it can dry out more easily, so watch the roasting time carefully to maintain juiciness.
Is this recipe gluten-free?
Yes, the Harissa Chicken and Potatoes Recipe uses naturally gluten-free ingredients, making it a safe and tasty option for those avoiding gluten.
What can I substitute for Greek yogurt?
If you don’t have Greek yogurt, whole milk yogurt is a good alternative, or even sour cream for a similar tang and texture in the sauce.
Can I make this recipe spicier or milder?
Definitely! Adjust the amount of harissa paste to suit your heat preference. For milder flavors, start with less, and add more gradually for a bolder kick.
Final Thoughts
This Harissa Chicken and Potatoes Recipe is one of those dishes that feels both adventurous and comforting all at once. It’s easy enough for a family dinner weeknight but flavorful enough to make any meal feel special. Give it a go, and you might just find your new favorite way to enjoy chicken and potatoes with a punch of exciting, vibrant flavor.
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 42 minutes
- Total Time: 57 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: North African-inspired
Description
Harissa Chicken and Potatoes is a flavorful and aromatic roasted dish featuring tender chicken pieces and golden Yukon Gold potatoes tossed in spicy harissa paste and warming cumin. Roasted to perfection with caramelized leeks and served alongside a tangy garlic yogurt sauce flavored with fresh herbs and lemon zest, this recipe offers a vibrant and satisfying meal perfect for a weeknight dinner or casual gathering.
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, to drizzle on chicken before cooking)
Vegetables
- 2 Leeks, sliced (or 1/4 red onion, sliced)
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
Garnish
- 1 cup Fresh Herbs, a mix of dill, parsley, mint, and cilantro
- Fresh Lemon Juice (optional, to drizzle before serving)
- Olive Oil (optional, to drizzle before serving)
Instructions
- Marinate Chicken and Potatoes: Place the chicken pieces and potato chunks into a large mixing bowl. Sprinkle with 3 teaspoons salt and 1 teaspoon pepper and toss well to coat. Add the 2 tablespoons harissa paste, 1/2 teaspoon cumin, and 3 to 4 tablespoons olive oil. Stir thoroughly so every piece is evenly coated. If using honey, drizzle it over the mixture now. Set aside at room temperature for 30 minutes to allow flavors to meld.
- Prepare Leeks or Onions: While the chicken marinates, take the sliced leeks or red onion and place them into a medium bowl. Sprinkle with 1/4 teaspoon salt and drizzle with the remaining 1 1/2 tablespoons olive oil. Toss to coat all pieces evenly; set aside.
- Roast Chicken and Potatoes: Preheat your oven to 425 degrees Fahrenheit. Spread the marinated chicken and potatoes evenly in a single layer on a large rimmed baking sheet. Place in the oven and roast for 20 minutes.
- Toss and Add Leeks: After 20 minutes, remove the baking sheet from the oven. Gently toss the chicken and potatoes to ensure even cooking. Scatter the prepared leeks or onions over the top. Return the baking sheet to the oven and continue roasting for another 18 to 23 minutes, or until the chicken is fully cooked through, and the potatoes and vegetables have developed a golden, slightly crispy exterior.
- Make Garlic Yogurt Sauce: While the roasting finishes, place the yogurt in a small bowl. Grate the garlic clove directly into the yogurt. Add the remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and grated lemon zest. Stir well to combine, creating a creamy and flavorful sauce.
- Serve: Once the chicken and potatoes are roasted and crispy, serve them hot directly from the baking sheet or transfer to a platter. Spoon the garlic yogurt sauce generously over the top. Finish by sprinkling fresh herbs and drizzling with extra olive oil and a squeeze of fresh lemon juice if desired. Serve immediately for best flavor and texture.
Notes
- You can use either chicken thighs or breasts; thighs will yield juicier results while breasts are leaner.
- Adjust the amount of harissa paste to control the spice level according to your preference.
- Yukon Gold potatoes hold up well to roasting and provide a creamy interior with crisp edges.
- For a dairy-free option, substitute the yogurt with a vegan yogurt alternative.
- Letting the chicken and potatoes marinate at room temperature helps intensify the flavors and reduces overall cooking time.
- Use fresh herbs like dill, parsley, mint, and cilantro for a bright, herbaceous finish.
