If you are searching for a dish that perfectly balances bold, spicy flavors with creamy, refreshing elements, then this Harissa Chicken and Potatoes with Lemon Herb Yogurt Recipe is bound to become your new go-to. Juicy chicken pieces and tender Yukon Gold potatoes get a fiery makeover from fragrant harissa paste and warming spices, while the cool lemon herb yogurt adds a beautiful brightness that ties everything together. It’s a delightful medley of textures and tastes, all coming together easily on one roasting pan, making dinner both delicious and effortless.
Ingredients You’ll Need
These straightforward ingredients are the secret to making this dish shine. Each element plays a crucial role, whether it’s adding spice, creaminess, or a fresh herbaceous note that lifts the entire meal.
- Chicken Thighs or Chicken Breast (1 1/2 lbs.): Choose thighs for juicier meat, or breast for leaner protein, cut into bite-size pieces to roast evenly.
- Yukon Gold Potatoes (1 1/4 lbs.): Their creamy texture roasts beautifully and soaks up the spicy harissa flavors.
- Salt (3 teaspoons): Enhances every flavor and helps to tenderize the chicken and potatoes during marinating.
- Pepper (1 teaspoon): Adds just the right amount of subtle heat to complement the harissa.
- Cumin (1/2 teaspoon): Brings a warm, earthy depth to the spice mix, harmonizing the overall flavor.
- Olive Oil (5 Tablespoons): Divided for marinating and roasting, it ensures a crisp exterior and luscious mouthfeel.
- Harissa Paste (2 Tablespoons): The star ingredient, lending vibrant, smoky heat that defines the dish’s personality.
- Leeks or Red Onion (2): Adds sweetness and complexity as they caramelize during roasting.
- Grated Lemon Zest (1/2 teaspoon): Infuses a bright citrus note into the yogurt, balancing the dish’s richness.
- Plain Greek or Whole Milk Yogurt (1/2 cup): Creates the creamy, tangy lemon herb yogurt sauce that cools the palate.
- Garlic (1 clove): Freshly grated to wake up the yogurt sauce with pungent, savory flavor.
- Fresh Herbs (1 cup): A fresh mix of dill, parsley, mint, and cilantro adds vibrant color and aromatic freshness at the end.
- Fresh Lemon Juice (optional): Provides an extra splash of acidity when serving for more zing.
- Honey (1 Tablespoon, optional): A subtle drizzle on chicken before cooking to add a hint of sweetness that balances the heat.
How to Make Harissa Chicken and Potatoes with Lemon Herb Yogurt Recipe
Step 1: Marinate the Chicken and Potatoes
Start by placing your chicken pieces and potatoes in a large mixing bowl. Sprinkle with salt and pepper to help season from the inside out. Then add the harissa paste, cumin, and most of your olive oil, stirring well to coat every bit in spicy goodness. If you love that hint of sweetness mingling with spice, now’s the time to add your optional honey. Let this vibrant mixture sit at room temperature for 30 minutes — it’s where all those flavors get to mingle and penetrate the meat and potatoes beautifully.
Step 2: Prepare the Leeks or Onions
While the chicken and potatoes are soaking up all that flavor, toss your sliced leeks or red onions in a medium bowl. Season lightly with salt and drizzle the remaining olive oil over them, tossing to coat evenly. This simple step ensures they roast to tender, caramelized perfection, adding sweetness and texture to the finished dish.
Step 3: Roast the Chicken, Potatoes, and Leeks
Heat your oven to 425 degrees. Spread the marinated chicken and potatoes out in a single even layer on a roomy baking sheet. Roast for 20 minutes, then gently toss the potatoes to promote even browning. Scatter your prepared leeks or onions across the sheet, then pop it back in the oven for another 18 to 23 minutes. You’ll know it’s time to take the pan out when the chicken is cooked through and the potatoes and onions are golden and just a bit crispy around the edges — pure perfection.
Step 4: Make the Lemon Herb Yogurt
While everything is roasting, whisk together your lemon herb yogurt sauce. Place the yogurt in a small bowl, grate the garlic in directly, and season it with salt, pepper, and lemon zest. Stir well so each bite of that creamy sauce bursts with bright, fresh flavors — the perfect contrast to the warm spices of the chicken.
Step 5: Serve with Fresh Herbs and Lemon
To serve your Harissa Chicken and Potatoes with Lemon Herb Yogurt Recipe, you can go straight from the pan to the table by spooning the garlicky yogurt right on top of the hot chicken and vegetables. Finish with a shower of fresh mixed herbs, a drizzle of olive oil, and a squeeze of fresh lemon juice if you like. This final touch adds a zestiness and color that make the dish irresistible.
How to Serve Harissa Chicken and Potatoes with Lemon Herb Yogurt Recipe
Garnishes
Fresh herbs like dill, parsley, mint, and cilantro are not only colorful but pack an aromatic punch that brightens each bite. A little drizzle of olive oil brings shine and an added fruitiness, while a wedge of lemon on the side invites everyone to add a personal splash of citrus brightness. These simple garnishes elevate the dish visually and flavor-wise.
Side Dishes
This recipe shines as a complete meal on its own, but pairing it with a crisp green salad or some warm, crusty bread rounds out the meal beautifully. A light couscous salad or roasted vegetables can also complement the spicy and creamy notes wonderfully without competing for attention.
Creative Ways to Present
For a fun twist, serve this meal in warmed pita breads or flatbreads to create spicy chicken wraps with dollops of the lemon herb yogurt. Alternatively, arrange everything on a large platter for a family-style feast that encourages sharing and lively conversation – making the experience even more memorable.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your leftover Harissa Chicken and Potatoes with Lemon Herb Yogurt Recipe in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it great for quick lunches or easy dinners during a busy week.
Freezing
While roasting chicken and potatoes freezes well, the fresh lemon herb yogurt does not keep as nicely. If you want to freeze leftovers, separate the yogurt sauce first, then freeze the chicken and potatoes in a suitable container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat your leftovers gently in the oven or a skillet to restore crispiness, adding a little splash of olive oil if needed. Avoid the microwave when possible to maintain texture. Reheat the lemon herb yogurt separately and spoon it over just before serving for the best flavor experience.
FAQs
Can I use other types of potatoes?
Yes, feel free to substitute Yukon Gold with other waxy potatoes like red potatoes or fingerlings. They will roast well and absorb the spicy flavors nicely, though starchy potatoes like russets might get a bit softer.
Is harissa paste very spicy?
Harissa can vary in heat depending on the brand or homemade recipe. It typically has a mild to moderate spice level, but feel free to adjust the amount based on your tolerance or choose a milder version for less heat.
Can I make this recipe vegan or vegetarian?
You can swap chicken for hearty roasted vegetables like cauliflower, chickpeas, or sweet potatoes for a vegetarian-friendly version. The yogurt sauce can be replaced with a plant-based yogurt to keep it vegan. The harissa and herbs keep the flavors vibrant without meat.
How important is marinating time?
Marinating for 30 minutes at room temperature really allows the harissa and spices to penetrate, resulting in more flavor. If you’re short on time, even 15 minutes helps, but the longer you let it sit, the more intense the taste.
Can I prepare the lemon herb yogurt ahead?
Absolutely! The lemon herb yogurt can be made a few hours ahead and refrigerated. Give it a good stir before serving, and add fresh lemon juice at the last minute to keep it bright.
Final Thoughts
This Harissa Chicken and Potatoes with Lemon Herb Yogurt Recipe is a wonderful way to bring bold Middle Eastern-inspired flavors to your table without fuss. The harmony between the spicy, roasted chicken and potatoes and the cooling, zesty yogurt sauce is simply unforgettable. I hope you enjoy making this as much as I love eating it — it’s comfort food with a delicious twist that’ll brighten up any mealtime. Go ahead and give it a try, you won’t regret it!
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 Course
- Method: Roasting
- Cuisine: North African / Mediterranean
Description
A flavorful and vibrant roasted chicken and potatoes dish, marinated in spicy harissa paste and aromatic spices, then roasted to golden perfection with tender potatoes and caramelized leeks. Served with a refreshing garlic yogurt sauce and fresh herbs, this recipe offers a delightful balance of heat, tang, and creaminess for a comforting yet elegant meal.
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 (remaining)
- 1/4 teaspoon Pepper (remaining)
- 1/2 teaspoon Grated Lemon Zest
Finishing Touches
- 1 cup Fresh Herbs (a mix of dill, parsley, mint, cilantro)
- Fresh Lemon Juice (optional, for drizzling)
- Olive Oil (a little, for drizzling)
Instructions
- Marinate the Chicken and Potatoes: In a large mixing bowl, place the chicken pieces and peeled potato chunks. Sprinkle with 3 teaspoons salt and 1 teaspoon pepper, then toss to coat evenly. Add 2 tablespoons harissa paste, 1/2 teaspoon cumin, and 3 to 4 tablespoons of olive oil. Stir everything thoroughly until the chicken and potatoes are fully coated with the marinade. If using, drizzle 1 tablespoon honey over the chicken now. Set the bowl aside and allow it to marinate at room temperature for 30 minutes, letting the flavors develop.
- Prepare the Leeks or Onions: While the chicken marinates, combine the sliced leeks (or red onion) with 1/4 teaspoon salt and the remaining 1 1/2 tablespoons olive oil in a medium bowl. Stir well to ensure the leeks or onions are evenly coated and set aside for roasting later.
- Roast the Chicken and Potatoes: Preheat your oven to 425°F (220°C) when the marinating time is almost complete. Spread the marinated chicken and potatoes in a single layer on a large rimmed baking sheet to ensure even roasting. Place it in the oven and roast for 20 minutes to begin cooking and browning.
- Add Leeks and Continue Roasting: After 20 minutes, gently toss the potatoes on the baking sheet to promote even cooking. Scatter the prepared leeks or onions evenly over the baking sheet. Return the tray to the oven and roast for another 18 to 23 minutes until the chicken is fully cooked, the potatoes are golden and crispy on the edges, and the leeks are caramelized.
- Prepare the Garlic Yogurt Sauce: While the chicken and vegetables finish roasting, combine the yogurt in a small bowl. Grate the garlic clove directly into the yogurt, then season with the remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon grated lemon zest. Stir well to combine all the flavors into a smooth sauce.
- Serve the Dish: Once the chicken and potatoes are done, either spoon the garlic yogurt sauce directly over them on the baking sheet or transfer the contents to a serving platter. Garnish liberally with the fresh herb mix, drizzle with a little olive oil and a squeeze of fresh lemon juice if desired. Serve immediately while hot for a deliciously balanced meal.
Notes
- Marinating the chicken and potatoes at room temperature enhances flavor absorption and tenderizes the meat.
- Yukon Gold potatoes work well for roasting as they hold their shape and get crispy outside while remaining tender inside.
- Leeks can be substituted with red onions if you prefer a sharper onion flavor.
- For a milder dish, reduce the amount of harissa paste or omit the optional honey.
- The garlic yogurt sauce adds a cooling contrast to the spicy chicken, but can be omitted for a dairy-free variation.
- Fresh herbs can be adjusted based on availability and personal preference; parsley and cilantro are especially complementary.
- Make sure to spread ingredients in a single layer for optimal roasting and crispiness.
