Description
This vibrant and flavorful Harissa Chicken and Potatoes recipe marries tender chicken pieces with golden roasted Yukon Gold potatoes, all infused with aromatic harissa paste and warming spices. Enhanced by a tangy garlic yogurt sauce and fresh herbs, this dish is perfect for a satisfying weeknight dinner or casual gathering, offering a beautiful balance of spice, creaminess, and freshness.
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 substitute 1/4 red onion)
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)
- Olive Oil (for drizzling)
Instructions
- Marinate Chicken and Potatoes: In a large mixing bowl, combine the bite-sized chicken pieces and the peeled, chunked Yukon Gold potatoes. Sprinkle with 3 teaspoons of salt and 1 teaspoon of pepper, then toss to coat evenly. Add 2 tablespoons harissa paste, 1/2 teaspoon cumin, and 3 to 4 tablespoons of olive oil. If using honey, drizzle it over now. Stir everything thoroughly until all ingredients are well coated. Set aside at room temperature to marinate for 30 minutes.
- Prepare Leeks or Onions: While the chicken and potatoes marinate, take the sliced leeks or substitute red onion and place them in a medium bowl. Add 1/4 teaspoon salt and 1 1/2 tablespoons of olive oil. Stir to coat the sliced leeks or onions evenly with oil and salt.
- Roast Chicken and Potatoes: 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 in the oven for 20 minutes.
- Add Leeks and Continue Roasting: After the initial 20 minutes, gently toss the potatoes to redistribute them evenly and then scatter the prepared leeks or onions across the baking sheet. Return the baking sheet to the oven and roast for another 18 to 23 minutes. Continue cooking until the chicken is fully cooked through and both chicken and vegetables are golden and slightly crispy.
- Make Garlic Yogurt Sauce: While the baking sheet is in the oven, place the plain Greek or whole milk yogurt in a small bowl. Grate the garlic clove directly into the yogurt. Season the mixture with 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and 1/2 teaspoon of freshly grated lemon zest. Stir well to combine all flavors.
- Serve: Once roasted, serve the hot chicken and potatoes directly from the baking sheet or transfer to a serving platter. Spoon the garlic yogurt sauce over the dish. Finish by sprinkling the fresh mixed herbs over the top, drizzle with a little olive oil, and squeeze fresh lemon juice if desired. Serve immediately for best flavor and texture.
Notes
- For a milder dish, reduce the amount of harissa paste or choose a milder variety.
- Marinating the chicken and potatoes for the full 30 minutes enhances flavor but can be shortened if you’re in a hurry.
- You can substitute red onions for leeks if leeks are not available.
- The yogurt sauce adds a cooling balance to the spice; try using full-fat yogurt for creaminess or low-fat for a lighter option.
- Fresh herbs are essential for a bright finish; adjust according to your preferred fresh greens.
- This recipe works well with chicken breasts for a leaner meal or thighs for richer flavor and juiciness.
