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Sheet Pan Harissa Chicken and Potatoes with Lemon Yogurt Sauce Recipe

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4.1 from 145 reviews

  • Author: Diane
  • Total Time: 1 hour 15 minutes
  • Yield: 2 servings

Description

This Sheet Pan Harissa Chicken and Potatoes recipe combines tender, crispy chicken thighs with golden roasted Yukon gold potatoes, all coated in a smoky, spicy harissa marinade. Served with a refreshing lemony yogurt sauce and fresh herbs, this meal is a perfect balance of bold flavors and easy preparation, all baked together on a single sheet pan for convenient cleanup.

Ingredients

Chicken and Potatoes

  • 1.5 lb bone-in, skin-on chicken thighs (about 4 thighs)
  • 1 lb Yukon gold potatoes
  • 2 tbsp harissa
  • 3 tbsp olive oil
  • 1/2 tsp cumin
  • 1 tsp kosher salt (plus more for chicken thighs)

Lemon Yogurt Sauce

  • 1/2 cup plain yogurt
  • 2 tbsp lemon juice
  • Zest of 1 lemon
  • Black pepper (optional)

To Serve

  • Fresh dill (or other soft herb such as parsley or cilantro)
  • Fresh arugula

Instructions

  1. Preheat the oven: Set your oven to 425°F (220°C) to allow it to reach the optimal temperature for roasting the chicken and potatoes evenly and developing a crispy finish.
  2. Prepare the potatoes: Slice the Yukon gold potatoes in half, then cut each half into approximately 1/2-inch thick slices to ensure even cooking and a tender interior with crispy edges.
  3. Make the marinade: In a small bowl, combine the olive oil, 1 teaspoon kosher salt, cumin, and harissa paste. This mixture will infuse the chicken and potatoes with smoky and spicy flavors.
  4. Season and marinate: Generously salt the chicken thighs on both sides and underneath the skin. Place the chicken, prepared potatoes, and harissa marinade in a large bowl. Toss everything together thoroughly so that the chicken and potatoes are evenly coated. Let the mixture rest at room temperature for 30 minutes to allow the flavors to meld.
  5. Arrange and roast: Place the chicken thighs skin side up on a sheet pan, arranging the potatoes around them in a single layer. Roast in the preheated oven for about 20 minutes.
  6. Stir potatoes and continue roasting: Remove the sheet pan from the oven after 20 minutes. Flip the potato slices that are browning too much to ensure even cooking. Stir the potatoes gently, then return the pan to the oven. Continue roasting for another 15 to 30 minutes, until the chicken skin is crispy and the potatoes are golden brown and tender.
  7. Prepare the lemon yogurt sauce: While the chicken and potatoes are baking, zest one lemon using a Microplane grater. In a small bowl, combine the plain yogurt, lemon zest, and lemon juice. Stir to blend well and optionally add a pinch of black pepper for extra flavor.
  8. Finish and serve: Once cooked, remove the chicken and potatoes from the oven. Arrange fresh dill and arugula over the dish for a burst of freshness. Dollop the lemon yogurt sauce on top or serve on the side. Enjoy warm.

Notes

  • Bone-in, skin-on chicken thighs provide the best flavor and juiciness, but boneless thighs can be substituted if preferred. Adjust cooking time accordingly.
  • If you like extra crispy skin, broil the chicken for 2-3 minutes at the end of roasting, watching carefully to prevent burning.
  • Harissa paste varies in heat level; adjust the amount to suit your spice preference.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or air fryer for best texture.
  • Fresh herbs such as parsley or cilantro can be used instead of dill based on availability or taste preferences.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Baking
  • Cuisine: North African

Find it online: https://eatwithdiane.com/sheet-pan-harissa-chicken-and-potatoes-with-lemon-yogurt-sauce-recipe/