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

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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.