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Harissa Chicken with Leeks, Potatoes, and Yogurt

The perfect sheet pan dinner of crispy chicken and potatoes roasted in a spicy warm marinade.  Creamy leeks get added part way through, and the final dish is drizzled with a tangy savoury yogurt sauce and a scattering of fresh bright herbs.

Course Main Course
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings 4

Ingredients

  • 1 1/2 - 2 lbs bone-in, skin-on chicken thighs and drumsticks
  • 1 1/2 lbs Yukon Gold potatoes , peeled and cut into 1 inch chunks
  • 3 tsp kosher salt
  • 1 tsp freshly cracked pepper
  • 2 tbsp harissa (paste or powder or sauce)
  • 1/2 tsp ground cumin
  • 4 1/2 tbsp extra virgin olive oil , plus more if needed
  • 2 leeks , white and light green parts, cleaned and sliced into thin half moons
  • 1/2 tsp lemon zest
  • 1/2 cup plain yogurt , (if using Greek yogurt, use a bit of milk or kefir to thin it out to make it drizzle-able)
  • 1 small garlic clove
  • 1 cup mixed soft fresh herbs , such as dill, mint, parsley, cilantro
  • fresh lemon juice , as needed

Instructions

  1. Combine the chicken and potatoes in a large bowl. Season with 2 1/2 tsp of salt and 3/4 tsp of the pepper.
  2. In a small bowl whisk together the harissa, the cumin and 3 tbsp of the olive oil. Pour this over the chicken and potatoes and toss to combine. Let sit for 30 minutes at room temperature.
  3. Meanwhile, in a medium bowl, combine the leeks, lemon zest, 1/4 tsp salt and the remaining 1 1/2 tbsp of olive oil.
  4. Heat the oven to 425F
  5. Arrange the chicken and potatoes in a single layer on a rimmed baking sheet. Ensure that you are not overcrowding the sheet or else they won't brown and crisp up. If needed, use a second baking sheet.
  6. Roast for 20 minutes. Then toss the potatoes lightly. Roast another 10 minutes.
  7. Then scatter the leeks over the baking sheet.
  8. Roast until the chicken is cooked through and everything is golden and slightly crisped, about 10-15 minutes more.
  9. While the chicken roasts, place the yogurt in a small bowl. Grate the garlic over the yogurt using a microplane or the small holes on your grater. Alternately you can also mince the garlic. Season with salt and pepper to taste.
  10. Spoon the yogurt over the chicken and vegetables in the baking sheet (or you can place the chicken and veggies onto a serving platter first)
  11. Scatter the herbs over the yogurt, and drizzle with some olive oil and lemon juice.