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)

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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.