If you love a dish that’s packed with bold, vibrant flavors yet simple enough to whip up on a weeknight, then you’re going to be obsessed with this Harissa Chicken and Potatoes with Lemon Herb Yogurt Recipe. Imagine tender, harissa-spiced chicken paired with golden, crispy Yukon Gold potatoes, all roasted to perfection and balanced with a luxuriously creamy lemon herb yogurt that brings fresh zing and cooling relief. It’s comfort food with a punch and a bright twist, and once you try it, you’ll be reaching for this recipe again and again.
Ingredients You’ll Need
Preparing this Harissa Chicken and Potatoes with Lemon Herb Yogurt Recipe requires just a handful of everyday ingredients, each playing a key role in creating the perfect harmony of texture, color, and flavor. From the earthy warmth of cumin to the fresh brightness of lemon zest, here’s everything you’ll want on hand:
- 1 1/2 lbs. Chicken Thighs or Chicken Breast: Choose your favorite cut and cut into bite-size pieces for quick, even cooking.
- 1 1/4 lbs. Yukon Gold Potatoes: These have a wonderful buttery texture that crisps beautifully in the oven.
- 3 teaspoons Salt: Essential for seasoning and bringing out all the vibrant flavors.
- 1 teaspoon Pepper: Adds a subtle heat that balances the dish perfectly.
- 1/2 teaspoon Cumin: Introduces an aromatic depth to the harissa spice blend.
- 5 Tablespoons Olive Oil: Divided use helps ensure everything gets beautifully roasted and tender.
- 2 Tablespoons Harissa Paste: The star ingredient that delivers smoky, spicy warmth.
- 2 Leeks or 1/4 Red Onion: Adds a sweet, tender bite when roasted with the chicken and potatoes.
- 1/2 teaspoon Grated Lemon Zest: Brings a fragrant citrus lift to the yogurt sauce.
- 1/2 cup Plain Greek Yogurt or Whole Milk Yogurt: Creamy base for the cooling lemon herb yogurt topping.
- 1 clove Garlic: Grated fresh right into the yogurt for sharp, savory notes.
- 1 cup Fresh Herbs (Dill, Parsley, Mint, Cilantro): A fresh, aromatic finishing touch.
- Fresh Lemon Juice (optional): Adds bright acidity to balance rich flavors at serving.
- 1 Tablespoon Honey (optional): A little drizzle before roasting enhances caramelization and sweet heat.
How to Make Harissa Chicken and Potatoes with Lemon Herb Yogurt Recipe
Step 1: Marinate the Chicken and Potatoes
Start by combining your bite-sized chicken pieces and the chopped Yukon Gold potatoes in a large mixing bowl. Sprinkle the salt and pepper over them, then add the aromatic cumin and fiery harissa paste along with 3 to 4 tablespoons of olive oil. Toss everything together until each piece is richly coated in the spicy marinade. If you want a little hint of caramelized sweetness, drizzle in the optional honey now. Let this mixture sit at room temperature for 30 minutes. This marinating time is where the flavors really start to mingle and soak into the chicken and potatoes, setting the stage for deliciousness.
Step 2: Prepare the Leeks or Onions
While your chicken and potatoes are happily marinating, give some attention to your leeks or red onion. Slice them thinly and toss them in a medium bowl with ¼ teaspoon salt and the remaining 1½ tablespoons of olive oil. This light coating helps them roast evenly and develop a lovely sweetness that will perfectly complement the savory heat of the harissa chicken.
Step 3: Roast Everything to Perfection
Preheat your oven to a toasty 425 degrees Fahrenheit. Spread the marinated chicken and potatoes in a single layer on a large rimmed baking sheet to give them plenty of space. Roast for 20 minutes until things start to get golden and fragrant. Then carefully toss the potatoes for even cooking and scatter your prepared leeks or onions right on top. Return the tray to the oven and roast for another 18 to 23 minutes. Your kitchen will soon be filled with that irresistible aroma – when the chicken is fully cooked, and both chicken and potatoes have those perfect crispy edges, you know it’s ready.
Step 4: Make the Lemon Herb Yogurt Sauce
While the main dish is roasting, whisk together the creamy element that brings balance and freshness. Place the yogurt in a small bowl, grate the garlic directly into it, and season with the remaining salt, pepper, and bright lemon zest. Stir it until smooth and fragrant. This sauce is the cool contrast that elevates the spicy chicken and crispy potatoes to something truly special.
Step 5: Serve and Garnish
Either spoon the garlic lemon herb yogurt right over the hot chicken and potatoes on the baking sheet or transfer everything to a serving platter. Scatter fresh herbs generously over the top for vibrant color and an herbal zip. Drizzle a little more olive oil and a squeeze of fresh lemon juice over it all. Now it’s time to dig in and savor this heartwarming, flavor-packed meal.
How to Serve Harissa Chicken and Potatoes with Lemon Herb Yogurt Recipe
Garnishes
The fresh herbs used in your lemon herb yogurt sauce are not just for mixing in—they also shine beautifully as garnishes. Sprinkle chopped dill, parsley, mint, and cilantro across the finished dish to add layers of fragrant freshness and a pop of green color that excites both the palate and the eyes. A little extra drizzle of olive oil and a squeeze of lemon juice crown this meal like an elegant finishing touch.
Side Dishes
This Harissa Chicken and Potatoes with Lemon Herb Yogurt Recipe stands proudly on its own but pairs wonderfully with some simple and refreshing sides. Think a crisp cucumber and tomato salad, some warm pita bread for scooping, or a bed of fluffy couscous to soak up those delicious juices. These sides amplify the dish’s Mediterranean vibe and create a well-rounded, satisfying meal.
Creative Ways to Present
If you want to wow your guests or family, serve the chicken and potatoes on a large wooden board or colorful platter surrounded by bowls of the lemon herb yogurt, fresh herbs, and lemon wedges. Let everyone build their perfect bite. For a more casual vibe, pile the roasted chicken and potatoes into pita pockets or wraps with a generous dollop of the yogurt sauce and some crisp veggies.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Harissa Chicken and Potatoes with Lemon Herb Yogurt Recipe in an airtight container in the refrigerator for up to 3 days. Keep the yogurt sauce separate if possible to maintain its fresh texture, then stir it in just before serving again.
Freezing
This dish freezes well without the yogurt sauce. Freeze roasted chicken and potatoes in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge and reheat gently in the oven to retain its crispness before adding the fresh yogurt garnish.
Reheating
The oven is your best friend for reheating to keep the chicken and potatoes crisp; heat at 350 degrees Fahrenheit for about 15 minutes or until warmed through. Microwave reheating works for convenience but might soften the potatoes. Add the lemon herb yogurt sauce fresh after reheating for the best flavor and texture.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work perfectly in this Harissa Chicken and Potatoes with Lemon Herb Yogurt Recipe; just cut them into bite-sized pieces as directed to ensure they cook evenly alongside the potatoes.
How spicy is the harissa paste in this recipe?
Harissa paste typically has a moderate heat level that you can adjust by the amount used. This recipe balances the heat with cooling yogurt and fresh herbs, so it offers a nice warmth without overwhelming the palate.
Can I prepare the recipe vegan or vegetarian?
You can easily adapt this recipe by swapping the chicken for hearty vegetables like cauliflower or chickpeas and using plant-based yogurt for the sauce. Just adjust roasting times accordingly to get the best texture.
What fresh herbs work best for the lemon herb yogurt?
A combination of dill, parsley, mint, and cilantro creates a bright, aromatic herb yogurt that beautifully complements the spicy chicken and potatoes, but feel free to use whatever fresh herbs you have on hand.
Is it necessary to marinate the chicken and potatoes?
Marinating for 30 minutes really helps the flavors penetrate deeply, making every bite flavorful and tender. If short on time, toss everything together right before roasting, but the longer marination makes a noticeable difference.
Final Thoughts
This Harissa Chicken and Potatoes with Lemon Herb Yogurt Recipe is one of those special dishes that feels both comforting and exciting, simple yet packed with flavor complexity. It’s perfect for sharing around the table with loved ones and is sure to become a beloved staple in your kitchen. Give it a try and enjoy a beautiful meal that’s as joyful to make as it is to eat.
Print
Harissa Chicken and Potatoes with Lemon Herb Yogurt Recipe
- Prep Time: 15 minutes
- Cook Time: 42 minutes
- Total Time: 57 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: North African / Mediterranean
Description
This vibrant and flavorful Harissa Chicken and Potatoes recipe combines tender chicken thighs or breasts with golden Yukon Gold potatoes, all marinated in spicy harissa paste and aromatic spices, then roasted to perfection. Served with a refreshing garlic yogurt sauce and fresh herbs, this dish offers a perfect balance of heat, tang, and herbaceous freshness, ideal for a satisfying weeknight dinner or entertaining guests.
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
- 1 teaspoon Pepper
- 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)
Yogurt Sauce
- 1/2 cup Plain Greek Yogurt or Whole Milk Yogurt
- 1 clove Garlic, grated
- 1/2 teaspoon Salt (used partially for seasoning yogurt)
- 1/4 teaspoon Pepper
- 1/2 teaspoon Grated Lemon Zest
- Fresh Lemon Juice, optional for serving
Garnish
- 1 cup Fresh Herbs, a mix of dill, parsley, mint, and cilantro
- Olive Oil for drizzling
Instructions
- Marinate the Chicken and Potatoes: Place the chicken pieces and Yukon Gold potatoes in a large mixing bowl. Sprinkle with 3 teaspoons of salt and 1 teaspoon of pepper, then toss to coat evenly. Add 2 tablespoons of harissa paste, 1/2 teaspoon of cumin, and 3 to 4 tablespoons of olive oil. Stir everything thoroughly until all pieces are fully coated. If using honey, drizzle it over the chicken now. Set the mixture aside at room temperature for 30 minutes to marinate and develop the flavors.
- Prepare the Leeks or Onions: While the chicken and potatoes marinate, combine the sliced leeks or red onion with 1/4 teaspoon salt and the remaining 1 1/2 tablespoons of olive oil in a medium bowl. Stir well to ensure the vegetables are evenly coated.
- Preheat Oven and Start Roasting: Preheat your oven to 425°F (220°C). Spread the marinated chicken and potatoes out in a single layer on a large rimmed baking sheet. Roast them in the oven for 20 minutes to start cooking and browning.
- Add Leeks and Continue Roasting: After the initial 20 minutes, gently toss the potatoes for even roasting and scatter the prepared leeks or onions evenly across the sheet. Return the baking sheet to the oven and continue roasting for an additional 18 to 23 minutes, or until the chicken is fully cooked, and both the chicken and vegetables have developed a golden, slightly crispy exterior.
- Make the Garlic Yogurt Sauce: While the chicken and vegetables roast, prepare the sauce by placing the yogurt in a small bowl. Grate the garlic directly into the yogurt, then season with the remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and the lemon zest. Stir well to combine all flavors into a smooth, tangy sauce.
- Serve: Once the chicken and vegetables are done, either spoon the garlic yogurt sauce directly over the hot food on the baking sheet or transfer everything to a serving platter. Sprinkle the fresh herb mix generously over the dish, drizzle with a little olive oil, and squeeze fresh lemon juice on top if desired. Serve immediately for best flavor and texture.
Notes
- For a spicier dish, increase the harissa paste amount according to your heat preference.
- Chicken thighs are juicier and more forgiving to cook than breasts, but either can be used.
- Yukon Gold potatoes hold their shape well and crisp nicely; russet potatoes will be softer.
- Letting the chicken and potatoes marinate for the full 30 minutes enhances flavor penetration.
- If you don’t have leeks, substitute with thinly sliced red onion or shallots.
- The yogurt sauce can be made ahead and refrigerated for up to 24 hours.
- To keep this dish gluten free, ensure your harissa paste does not contain any wheat ingredients.
