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)

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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.