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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!
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Harissa Chicken and Potatoes

This Sheet-Pan Harissa Chicken and Potatoes is super easy and has the perfect amount of spice, sweetness, and creaminess.
Prep Time15 minutes
Cook Time42 minutes
Course: Lunch or Dinner
Cuisine: african, Mediterranean
Keyword: harissa chicken and potatoes, sheet pan harissa chicken and potatoes
Servings: 6
Author: Modern Honey® - www.modernhoney.com

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

Recipe adapted from Melissa Clark NYT recipe.

Nutrition

Calories: 354kcal | Carbohydrates: 26g | Protein: 29g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1385mg | Potassium: 980mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1412IU | Vitamin C: 38mg | Calcium: 73mg | Iron: 3mg
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