If you are looking for a vibrant, flavor-packed dish that excites the senses and warms the soul, this Harissa Chicken and Potatoes with Garlic Yogurt and Fresh Herbs Recipe is an absolute must-try. Combining tender chicken and golden potatoes roasted to perfection with the fiery zest of harissa paste, then balanced beautifully by a cool garlicky yogurt and a fresh herb finish, this recipe is perfect for both casual family dinners and impressive gatherings. It’s a delightful blend of spices, textures, and colors that will quickly become one of your go-to meals.
Ingredients You’ll Need
The beauty of the Harissa Chicken and Potatoes with Garlic Yogurt and Fresh Herbs Recipe lies in its simplicity. Each ingredient plays a key role in creating layers of flavor, from the aromatic harissa paste infusing the chicken to the creamy yogurt dressing cooling the spice. These straightforward ingredients come together to make an irresistible meal.
- Chicken Thighs or Breast: Choose bite-sized pieces for quick cooking and tender bites.
- Yukon Gold Potatoes: Their creamy texture and mild flavor roast beautifully alongside chicken.
- Salt and Pepper: Essential for seasoning and bringing out natural flavors.
- Cumin: Adds a warm, earthy note that complements the harissa perfectly.
- Olive Oil: Divided use enhances roasting and adds fruity richness.
- Harissa Paste: The heart of the dish, delivering smoky heat and a vibrant red hue.
- Leeks or Red Onion: Provides sweetness and softness after roasting.
- Lemon Zest: Brightens the dish and adds a sunny citrus aroma.
- Plain Greek or Whole Milk Yogurt: Creates a creamy, cooling garlic yogurt sauce.
- Garlic: Freshly grated into the yogurt for a punch of flavor.
- Fresh Herbs: A lively mix of dill, parsley, mint, and cilantro to finish.
- Honey (optional): Drizzled on chicken to balance harissa’s heat with a touch of sweetness.
- Fresh Lemon Juice (optional): Adds a final tangy brightness when serving.
How to Make Harissa Chicken and Potatoes with Garlic Yogurt and Fresh Herbs Recipe
Step 1: Marinate the Chicken and Potatoes
Start by tossing your chicken pieces and peeled potato chunks in a bowl with salt, pepper, harissa paste, cumin, and most of the olive oil. If you’re feeling adventurous, drizzle the honey now to add a subtle sweetness that will caramelize during roasting. Let this flavorful mixture rest at room temperature for about 30 minutes, which allows all those bold spices to permeate every bite and tenderize the meat beautifully.
Step 2: Prepare the Leeks or Onions
While your chicken and potatoes soak up the marinade, give your leeks or red onions some love. Slice them thinly and toss with a pinch of salt and the remaining olive oil. This simple step will soften and sweeten the leeks as they roast, adding a mellow contrast to the spicy chicken and crispy potatoes.
Step 3: Roast Everything to Perfection
Preheat your oven to 425 degrees Fahrenheit. Spread the chicken and potatoes evenly on a rimmed baking sheet and roast for 20 minutes. Then, gently turn the potatoes to crisp the edges and scatter the prepared leeks or onions over the top. Return the tray to the oven and roast for another 18 to 23 minutes. This timing ensures the chicken is fully cooked and juicy, the potatoes are golden and crispy, and the leeks have softened into a sweet, fragrant layer.
Step 4: Make the Garlic Yogurt Sauce
While roasting, mix the yogurt in a small bowl with freshly grated garlic, lemon zest, and remaining seasonings. This creamy sauce balances the smoky heat from the harissa and adds an incredibly refreshing dimension to the dish.
Step 5: Assemble and Garnish
Once your roasted chicken and potatoes come out of the oven, either spoon the garlicky yogurt directly over the warm ingredients on the baking sheet or transfer to a serving platter first. Finish generously with fresh herb sprinkles, a drizzle of olive oil, and a squeeze of fresh lemon juice to brighten every bite.
How to Serve Harissa Chicken and Potatoes with Garlic Yogurt and Fresh Herbs Recipe
Garnishes
Fresh herbs are not just for looks—they elevate this dish with bursts of freshness and color. A mix like dill, parsley, mint, and cilantro complements the chicken perfectly, while a light drizzle of olive oil and lemon juice adds a subtle zing that sings with every forkful. Don’t be shy; the garnishes really bring the dish alive.
Side Dishes
This Harissa Chicken and Potatoes with Garlic Yogurt and Fresh Herbs Recipe can easily stand on its own but pairs wonderfully with crisp green salads, warm pita bread, or fluffy couscous dressed in lemon and herbs. Choose simple sides that won’t compete but enhance the cozy, spiced flavors.
Creative Ways to Present
For a casual family meal, serve everything straight from the baking sheet—it’s rustic and inviting! For guests, transfer to a large platter and sprinkle herbs artistically. You can also offer yogurt sauce in small bowls for dipping or drizzle on individual plates for a more elegant touch.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days. Keep the garlic yogurt separate to maintain its fresh texture and avoid it becoming watery.
Freezing
You can freeze the cooked chicken and potatoes for up to one month. Place them in a freezer-safe container and thaw overnight in the fridge before reheating. It is best to prepare fresh garlic yogurt after thawing for the brightest flavor.
Reheating
Reheat leftovers in a 350-degree oven for about 10-15 minutes to restore crispness. Alternatively, use a skillet on medium heat to warm the chicken and potatoes while keeping them flavorful and not overcooked. Add fresh herbs and homemade garlic yogurt once reheated.
FAQs
Can I use other cuts of chicken?
Absolutely! While chicken thighs or breasts are suggested for their tenderness and easy cooking, drumsticks or even a whole spatchcocked chicken can work if you adjust cooking times accordingly.
Is harissa paste very spicy?
Harissa can vary in heat depending on the brand and type used. If you prefer a milder dish, start with less harissa and adjust to your taste. The creamy garlic yogurt also helps mellow the spice wonderfully.
Can I make the garlic yogurt sauce in advance?
Yes, you can prepare the garlic yogurt sauce a few hours ahead and refrigerate. Just give it a good stir before serving and add a little fresh lemon juice if it tastes flat.
What if I don’t have fresh herbs?
Fresh herbs add vibrancy, but if you don’t have them on hand, dried herbs can be used sparingly or a squeeze of fresh lemon juice alone can brighten the dish nicely.
Can this recipe be made gluten-free?
Definitely! This recipe is naturally gluten-free as is, so it’s a perfect option for those avoiding gluten without any substitutions needed.
Final Thoughts
This Harissa Chicken and Potatoes with Garlic Yogurt and Fresh Herbs Recipe is a celebration of flavors that manages to be both exciting and comforting at the same time. It’s a fantastic dish to make any night of the week when you want something a little special but not complicated. Trust me, once you try this, it’ll become a beloved addition to your recipe repertoire—and you’ll find yourself sharing it with everyone, just like I am with you now!
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Harissa Chicken and Potatoes with Garlic Yogurt and Fresh Herbs Recipe
- Prep Time: 15 minutes
- Cook Time: 42 minutes
- Total Time: 57 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Middle Eastern
Description
This Harissa Chicken and Potatoes recipe is a vibrant, flavorful Middle Eastern-inspired dish featuring tender chicken thighs or breast pieces and golden Yukon Gold potatoes roasted to crispy perfection with spicy harissa paste and aromatic spices. Served with a cool garlic yogurt sauce and fresh herbs, it’s a simple yet sophisticated meal perfect for family dinners or entertaining guests.
Ingredients
Protein and Vegetables
- 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)
- 2 Leeks (sliced) or 1/4 red onion
Spices and Seasonings
- 3 teaspoons Salt (divided)
- 1 teaspoon Pepper (divided)
- 1/2 teaspoon Cumin
- 1/2 teaspoon Grated Lemon Zest
Oils and Pastes
- 5 Tablespoons Olive Oil (divided)
- 2 Tablespoons Harissa Paste
- 1 Tablespoon Honey (optional, to drizzle on chicken before cooking)
Dairy and Fresh Ingredients
- 1/2 cup Plain Greek Yogurt or Whole Milk Yogurt
- 1 clove Garlic (grated)
- 1 cup Fresh Herbs (a mix of dill, parsley, mint, cilantro)
- Fresh Lemon Juice (optional, for drizzling)
Instructions
- Marinate Chicken and Potatoes: Place the chicken and potatoes in a large mixing bowl. Sprinkle with 3 teaspoons salt and 1 teaspoon pepper, then toss to coat evenly. Add harissa paste, cumin, and 3 to 4 tablespoons of olive oil. Stir together until fully coated. If using, drizzle honey over the chicken now. Set aside at room temperature for 30 minutes to marinate.
- Prepare Leeks or Onions: In a medium bowl, combine sliced leeks or red onion with 1/4 teaspoon salt and the remaining 1 1/2 tablespoons olive oil. Stir well to evenly coat the vegetables.
- Roast Chicken and Potatoes: Preheat the 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. Remove from oven, gently toss the potatoes, and scatter the prepared leeks or onions evenly across the baking sheet. Return to the oven and roast for an additional 18 to 23 minutes, or until the chicken is fully cooked, and the chicken and vegetables are golden and slightly crispy.
- Make Garlic Yogurt Sauce: While roasting, place the yogurt in a small bowl. Grate the garlic clove directly into the yogurt. Season with the remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and grated lemon zest. Stir to combine the flavors thoroughly.
- Serve: Spoon the garlic yogurt over the hot chicken and vegetables right on the baking sheet or transfer everything to a serving platter. Garnish with fresh herbs and drizzle with a little olive oil and a squeeze of fresh lemon juice if desired. Serve immediately for best flavor and texture.
Notes
- For a milder flavor, reduce the amount of harissa paste or remove the seeds if you make your own.
- Yukon Gold potatoes hold their shape well and roast to a beautiful golden color.
- Marinating the chicken and potatoes allows the flavors to penetrate deeply and tenderizes the chicken.
- You can substitute chicken breasts, but thighs will yield juicier results.
- If you don’t have leeks, red onions provide a sweet, aromatic alternative.
- The garlic yogurt sauce adds a refreshing, tangy balance to the spicy dish.
- Leftovers keep well and can be refrigerated for up to 3 days.
