One Pan Harissa Chicken

There’s something truly special about a dish that brings warmth and flavor to the dinner table, and One Pan Harissa Chicken does just that. I remember the first time I tried harissa; it was on a chilly evening, and the vibrant red sauce danced with spices, instantly warming my soul. This recipe is not just about cooking; it’s about creating memories. Imagine the aroma of spices wafting through your kitchen, making everyone eager for dinner. As the chicken roasts alongside hearty vegetables, you’ll find your home filled with the savory scents of cumin and roasted potatoes. This one-pan wonder is not only easy to prepare, but it also makes cleanup a breeze, allowing you to focus more on enjoying the meal and less on the mess. Let’s dive into the flavors of One Pan Harissa Chicken and discover why it’s become a staple in my home.

Ingredients Required for One Pan Harissa Chicken

The ingredients in One Pan Harissa Chicken come together harmoniously, creating a delightful balance of flavors and textures. Each component plays a vital role in the overall taste. The harissa not only adds a robust spiciness but also infuses the dish with a deep color, while the potatoes provide a comforting, hearty element. The use of fresh herbs adds brightness, making this dish shine with freshness. Let’s take a closer look at what you’ll need:

• 2 tablespoons harissa
• 4 ½ tablespoons extra-virgin olive oil
• 3 teaspoons kosher or flaky sea salt
• ¾ teaspoon freshly ground black pepper
• ½ teaspoon ground cumin
• 3 chicken thighs
• 3 chicken legs
• 1 ½ pounds roasting potatoes (such as Yukon Golds), peeled and cut into 1 ½-inch (4 cm) cubes
• 2 leeks, washed, sliced in half lengthwise, and thinly sliced crossways
• Grated zest of one lemon
• ½ cup plain yogurt
• 1 clove garlic, peeled and minced
• Lemon or lime juice
• 1 cup (10-12g) a mix of fresh herbs, such as parsley, mint, dill, chervil, and tarragon, very coarsely chopped

Directions for One Pan Harissa Chicken

Getting ready to prepare One Pan Harissa Chicken is as exciting as it is easy! The process is straightforward, allowing you to enjoy the cooking journey. Follow these steps to create a meal that will impress:

1. In a large bowl, mix together the harissa, 3 tablespoons of the olive oil, cumin, 2 ½ teaspoons of the salt, and ½ teaspoon of the black pepper. This mixture will serve as a flavorful marinade for the chicken. Make sure to combine it well until it becomes a cohesive sauce.

2. Add the chicken thighs, chicken legs, and potatoes to the marinade, ensuring that you rub the thighs and legs thoroughly with the spicy mixture. Don’t be afraid to get your hands in there; it’s the best way to ensure every piece is coated. Let this sit for 30 minutes at room temperature to infuse those flavors.

3. Meanwhile, in a medium bowl, toss the leeks with the lemon zest, ¼ of the salt, and the remaining 1 ½ tablespoons of olive oil. This will enhance the leeks’ natural sweetness and allow them to caramelize beautifully in the oven.

4. Preheat your oven to 425ºF (220ºC) and adjust the oven rack to the center position. A well-preheated oven ensures even cooking and browning.

5. Once the oven is ready, transfer the marinated chicken and potatoes, along with any leftover marinade from the bowl, onto a large rimmed baking sheet. Arrange the chicken pieces skin-side up and make sure everything is in a single layer for optimal roasting.

6. Bake for 20 minutes. The enticing aroma will start to fill your kitchen, reminding you of the flavors to come!

7. After 20 minutes, remove the baking sheet from the oven. Toss the potatoes to promote even browning on their other sides, then scatter the leeks over everything on the baking sheet. It may seem like a lot now, but they will shrink as they cook.

8. Return to the oven and bake until the chicken is cooked through, which will take another 20 to 25 minutes. You’ll know it’s ready when the juices run clear and the skin is beautifully golden.

9. While the chicken cooks, prepare a simple yogurt sauce by mixing the yogurt with the garlic, remaining salt and pepper, and a squeeze of fresh lemon or lime juice in a small bowl. This creamy contrast will elevate your dish.

10. After cooking, remove the baking sheet from the oven and spoon the yogurt sauce over the chicken and potatoes. Finally, garnish with coarsely chopped herbs before serving.

Helpful Hints

Cooking should be a joyful experience, and I’m here to share some helpful tips to ensure your One Pan Harissa Chicken turns out perfectly every time!

• Storage: Ensure any leftovers are stored in an airtight container in the refrigerator. They can last for up to three days, keeping the flavors intact.
• Freezing: You can freeze the marinated chicken for up to three months. Just thaw it in the fridge overnight before cooking.
• Pairing: This dish pairs beautifully with a fresh salad or couscous. The lightness of these sides balances the richness of the chicken.
• Spice it up: Adjust the spice level by adding more or less harissa to suit your palate. It’s a versatile sauce!
• Make it a meal prep: Pre-marinate the chicken and potatoes in advance. Just pop them in the oven when you’re ready to eat.

How to Enjoy One Pan Harissa Chicken

Serving One Pan Harissa Chicken can be just as exciting as cooking it! Here are some ideas for how to enjoy this delicious dish:

• Family Dinner: This dish makes for an impressive family dinner. Serve it directly from the baking sheet to the table, allowing everyone to help themselves.
• Gatherings: It’s perfect for gatherings with friends. The warm, inviting aroma will have everyone excited to dig in.
• Seasonal Sides: Pair with seasonal vegetables or a fresh salad to lighten the meal. Roasted asparagus or a cucumber salad complements the flavors beautifully.
• Lunch Leftovers: Enjoy leftovers cold in a salad or reheated as a filling lunch option. The flavors deepen, making it even more delicious!
• Special Occasions: This dish is also great for special occasions or holidays, bringing a unique flavor to the table that’s sure to impress your guests.

FAQ

Conclusion

One Pan Harissa Chicken is a delightful recipe that brings together vibrant flavors and the ease of one-pan cooking. It’s a meal that not only satisfies the appetite but also creates wonderful memories around the dinner table. I encourage you to try making this dish; you might just find a new favorite in your recipe rotation. Whether for a family dinner or a special occasion, this dish is sure to impress!

One Pan Harissa Chicken

The ultimate comfort food, One Pan Harissa Chicken is bursting with vibrant flavors and hearty ingredients. Perfect for an easy weeknight dinner, this recipe combines tender chicken with savory spices and roasted vegetables in one simple dish. Enjoy the delightful aromas and comforting warmth as you gather around the table tonight!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dinner

Cuisine North African

Servings 3 servings

Calories 540 kcal

Equipment

• Baking Sheet
• Peeler
• Oven
• Mixing Bowl
• Grater
• Chef's Knife

Ingredients

  

• 2 tablespoons Harissa
• 4 ½ tablespoons Extra-virgin olive oil
• 3 teaspoons Kosher or flaky sea salt
• ¾ teaspoon Freshly ground black pepper
• ½ teaspoon Ground cumin
• 3 Chicken thighs
• 3 Chicken legs
• 1 ½ pounds Roasting potatoes (such as Yukon Golds), peeled and cut into 1 ½-inch (4 cm) cubes
• 2 Leeks, washed, sliced in half lengthwise, and thinly sliced crossways
• Grated zest of one Lemon
• ½ cup Plain yogurt
• 1 clove Garlic, peeled and minced
• Lemon or lime juice
• 1 cup (10-12g) A mix of fresh herbs, such as parsley, mint, dill, chervil, and tarragon, very coarsely chopped

Instructions

 

• In a large bowl, mix together the harissa, 3 tablespoons of the olive oil, cumin, 2 ½ teaspoons of the salt, and ½ teaspoon of the black pepper. Add the chicken and potatoes, then rub the thighs and legs and potatoes with the marinade. Be sure to use your hands to rub the sauce under the skin of the chicken. Let stand for 30 minutes at room temperature.
• In a medium bowl, toss the leeks together with the lemon zest, 1/4 of the salt, and the remaining 1 ½ tablespoons of olive oil.
• Preheat the oven to 425ºF (220ºC). Adjust the oven rack to the center of the oven.
• Transfer the chicken and potatoes, and any sauce in the bowl, onto a large rimmed baking sheet. Arrange the chicken pieces so they are skin side up, and make sure the chicken parts and potatoes are in a single layer. Bake for 20 minutes.
• Remove the baking sheet from the oven. Toss the potatoes (so they can brown on the other sides of them) then strew the leeks over everything on the baking sheet. It may look like a lot, but they'll bake down.
• Bake until the chicken is cooked through, another 20 to 25 minutes. While the chicken is cooking, in a small bowl, mix the yogurt with the garlic, the remaining salt and pepper, and a squeeze of fresh lemon or lime juice.
• Remove the baking sheet from the oven and spoon the yogurt sauce in various places over the chicken and potatoes. Top with fresh herbs and serve.

Notes

• Tip 1: Ensure any leftovers are stored in an airtight container in the refrigerator. They can last for up to three days, keeping the flavors intact.
• Tip 2: You can freeze the marinated chicken for up to three months. Just thaw it in the fridge overnight before cooking.
• Tip 3: This dish pairs beautifully with a fresh salad or couscous. The lightness of these sides balances the richness of the chicken.
• Tip 4: Adjust the spice level by adding more or less harissa to suit your palate. It's a versatile sauce!
• Tip 5: Pre-marinate the chicken and potatoes in advance. Just pop them in the oven when you’re ready to eat.

Keyword Easy Chicken Recipes, Harissa Chicken Recipe, Mediterranean Flavors, One-Pan Chicken Dinner

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Meet Penny Porter

I bring the energy to our cooking sessions. I don’t have a “specialty” because I love it all I’m just as happy kneading dough as I am stirring a spicy curry. My favorite part of being on this team is the variety. One day we’re making pasta from scratch, and the next we’re grilling outdoors. I love the fast-paced creative process and am always the first one to grab an apron when a new idea pops up.