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
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, 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.
