This meal is full of flavor, simple to prepare and easy to clean up. It’s perfect for a weeknight or casual weekend dinner.
While you can make homemade harissa, for ease I used Mina’s harissa sauce which you can find at most grocery stores. Harissa is a spicy roasted red pepper sauce that hails from Northern Africa. It’s a common condiment found in Moroccan, Algerian and Tunisian cooking. You’ll find it used to season meats and vegetables but also see it in dips and salad dressings.
While it is usually spicy, Mina also makes a mild version which is what I used for this recipe. The flavor was good and I didn’t miss the spice.
If you have time, marinate the chicken overnight or in the morning on the day you plan to prepare it. If you’re short on time, coat the chicken and let it sit at room temperature for 30 minutes before cooking.
Be sure to cut the potatoes into small, evenly sized cubes. There is nothing worse than undercooked roasted potatoes, so I roasted them on their own for 15 minutes before adding the other ingredients. This ensures they will be properly cooked.
Serve the chicken and potatoes on top of baby arugula or spinach. The juices from the pan will help to wilt the greens. The yogurt sauce ties the flavors together nicely.
This recipe serves four. I made the full recipe and we ate it over two nights. I did make a second batch of the yogurt sauce on the second night, as we ate the full batch on the first night.
| Harissa Sheet-Pan Chicken with Dill-Garlic Yogurt | Print |
- 4 chicken thighs (with skin and bones), ~1-1/2 pounds
- Kosher salt and freshly ground black pepper
- 3 tablespoons harissa (see notes)
- 3 medium garlic cloves, minced
- 1 teaspoon ground cumin
- 3 tablespoons extra virgin olive oil (more as needed), divided
- 1-1/2 pounds small Yukon gold or butter potatoes, halved and cut into ½-inch cubes
- 1 large red onion, sliced in half and then into half rounds
- Zest from 1 lemon (~1 teaspoon)
- 5 ounces plain 0% Greek yogurt (~3/4 cup)
- 1 teaspoon extra virgin olive oil
- 1 medium garlic clove, minced
- 1 tablespoon chopped fresh dill
- 1 teaspoon freshly squeezed lemon juice
- 4 ounces baby arugula or spinach
- Lemon wedges
- Season chicken with Kosher salt and freshly ground black pepper.
- In a large bowl, whisk harissa, garlic, cumin and olive oil.
- Add chicken to bowl and toss to combine.
- Cover and place in the refrigerator for a minimum of 8 hours (or overnight) so flavors can develop. Short on time? Alternatively, let sit at room temperature for 30 minutes.
- Preheat the oven to 425°F. Coat a large rimmed baking sheet with oil spray. Set aside.
- Add the potatoes to the bowl with chicken and toss to combine.
- Remove chicken from the bowl and set aside on a plate. Transfer potatoes to the baking sheet. Roast potatoes for 15 minutes.
- In a medium bowl, combine onion, lemon zest, remaining 1 tablespoon olive oil and a pinch of salt.
- Toss potatoes. Scatter chicken and onions over the potatoes.
- Roast for an additional 25 to 30 minutes until chicken is crispy and cooked (internal temperature of 170°F), potatoes are cooked, and onions are soft.
- While the chicken is cooking, add yogurt, 1 teaspoon olive oil, garlic, dill and lemon juice to a small bowl. Stir well to combine.
- To serve, divide arugula between 4 dinner plates. Top with chicken, potatoes, onions plus juices from the pan. Add a large spoonful of yogurt sauce and lemon wedges.
* This recipe serves four. I made the full recipe and we ate it over two nights. I did make a second batch of the yogurt sauce on the second night, as we ate the full batch on the first night.
Source: Variation on recipe from New York Times Cooking
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