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!
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.