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This Harissa Chicken and Roasted Potatoes recipe is a flavorful one-pan meal with juicy chicken breasts coated in a spicy harissa sauce and roasted with golden potatoes until perfectly crispy. A sprinkle of herbs at the end brings balance to this North African–inspired dish. It’s easy, satisfying, and the perfect simple weeknight dinner!
I love super simple sheet pan dinners! They make dinnertime easy — just throw some protein and veggies on a baking sheet, drizzle with some sauce, and bake it. You end up with a balanced meal without a lot of work!
What I love about this Harissa Chicken and Potatoes is the layers of spice and flavor — the harissa adds warmth and spice, the yogurt sauce adds creaminess, the herbs and fresh lemon juice brighten the dish. It all pairs so well together and is such a hit.
Another version of this recipe that I love is my Sheet Pan Greek Chicken and Potatoes. If you love harissa, you will also love my Mediterranean Chicken Bowls.
What is Harissa?
Harissa is a North African chili paste made with roasted red peppers, spices, and oil. You can find it in most grocery stores in the international or condiment aisle and Trader Joe’s.
Ingredients:
Chicken breasts or thighs – Thighs stay juicy and flavorful when roasted. You can also use boneless chicken breasts, though cooking time may vary.
Baby potatoes – I suggest using yukon gold potatoes. Their size and texture roast beautifully, getting crisp on the outside and creamy inside.
Harissa paste – The star of the show. This chili pepper paste adds heat, smokiness, and a hint of sweetness.
Olive oil – Helps crisp the chicken skin and potatoes and blends with the harissa for a rich marinade.
Garlic and onion – Roasted alongside the chicken for savory depth and aromatic flavor.
Fresh lemon juice – Squeezed on just before serving to brighten the dish and balance the spice.
Greek Yogurt — This is the base for the garlic sauce dolloped on top of the harissa chicken and potatoes.
Fresh herbs (dill, mint, parsley or cilantro) – Optional, but adds a fresh pop of color and flavor.
Optional: Add a drizzle of honey all over the harissa chicken for a little sweet and spciy.
How to make Harissa Chicken and Roasted Potatoes:
Step 1: Place the chicken and potatoes in a large mixing bowl. Sprinkle with salt and pepper and toss to coat evenly. Add harissa, cumin, and 3 tablespoons olive oil to the chicken and potatoes, and stir everything together until fully coated. Set aside and let sit at room temperature for 30 minutes to marinate.
Step 2: While the chicken is marinating, combine the sliced leeks or onions, ¼ teaspoon salt, and the remaining 1½ tablespoons olive oil in a medium bowl. Stir to coat the onions evenly.
Step 3: Once the chicken is almost done marinating, preheat the oven to 425 degrees. Spread the chicken and potatoes out in a single layer on a large rimmed baking sheet. Roast in the oven for 20 minutes. After that, gently toss the potatoes and add the onions, scattering them across the sheet. Return to the oven and continue roasting for another 20 to 25 minutes, or until the chicken is fully cooked and both the chicken and vegetables are golden and slightly crispy.
Step 4: While the baking sheet is in the oven, place the yogurt in a small bowl. Grate the garlic directly into the yogurt and season with the remaining ¼ teaspoon of salt and ¼ teaspoon of pepper, and lemon zest. Stir to combine.
Step 5: To serve, spoon the garlic yogurt over the hot chicken and vegetables right on the baking sheet, or transfer to a platter. Finish with a sprinkle of fresh herbs, and drizzle with a little olive oil and a squeeze of lemon juice. Serve immediately.
Substitutions and Variations:
- Drizzle the harissa chicken with 1 Tablespoon of honey for a touch of sweetness.
- Use dried oregano or parsley instead of fresh herbs.
- Add zucchini, bell peppers, or carrots the last 20 minutes of baking.
- For a milder version mix the harissa paste with plain greek yogurt or olive oil.
Frequently Asked Questions (FAQ’s):
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or toaster oven until warmed through. You can also reheat in the microwave, but the potatoes won’t stay crispy.
Can I make this ahead of time?
Yes! Marinate the chicken and prep the potatoes up to a day in advance, then bake when ready to serve.
Popular Chicken Recipes:
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Harissa Chicken and Potatoes
Ingredients
- 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
- 2 Leeks (sliced or 1/4 red onion)
Garnish:
- 1/2 teaspoon Grated Lemon Zest
- 1/2 cup Plain Greek Yogurt or Whole Milk Yogurt
- 1 clove Garlic
- 1 cup Fresh Herbs (a mix of dill, parsley, mint, cilantro)
- Fresh Lemon Juice (optional)
- 1 Tablespoon Honey (optional to drizzle on chicken before cooking)
Instructions
- Place the chicken and potatoes in a large mixing bowl. Sprinkle with salt and pepper and toss to coat evenly. Add harissa, cumin, and 3-4 Tablespoons olive oil to the chicken and potatoes, and stir everything together until fully coated. If adding optional honey, add it now. Set aside and let sit at room temperature for 30 minutes to marinate.
- While the chicken is marinating, combine the sliced leeks or onions, ¼ teaspoon salt, and the remaining 1½ tablespoons olive oil in a medium bowl. Stir to coat the leeks or onions evenly.
- Once the chicken is almost done marinating, preheat the oven to 425 degrees. Spread the chicken and potatoes out in a single layer on a large rimmed baking sheet. Roast in the oven for 20 minutes. After that, gently toss the potatoes and add the onions, scattering them across the sheet. Return to the oven and continue roasting for another 18 to 23 minutes, or until the chicken is fully cooked and both the chicken and vegetables are golden and slightly crispy.
- While the baking sheet is in the oven, place the yogurt in a small bowl. Grate the garlic directly into the yogurt and season with the remaining 1/2 teaspoon of salt and ¼ teaspoon of pepper and lemon zest. Stir to combine.
- To serve, spoon the garlic yogurt over the hot chicken and vegetables right on the baking sheet, or transfer to a platter. Finish with a sprinkle of fresh herbs, and drizzle with a little olive oil and a squeeze of lemon juice. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
