• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Fine Foods Blog
  • Home
  • About Me
  • Recipes
  • Travel
  • Work With Me
  • Shop
menu icon
go to homepage
  • Home
  • Recipes
  • Subscribe
  • Work With Me
  • Travel
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Subscribe
    • Work With Me
    • Travel
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Sheet Pan Harissa Chicken Thighs and Potatoes with Arugula, Herbs, and Lemon Yogurt

    Sheet Pan Harissa Chicken Thighs and Potatoes with Arugula, Herbs, and Lemon Yogurt

    Published: Mar 16, 2021 · Modified: Feb 17, 2022 · by Debra with Leave a Comment · 1392 words. About 7 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    These easy sheet pan chicken thighs have spice and smokiness from harissa, freshness from dill and arugula, and cool brightness from lemony yogurt. Almost no prep, all you really have to do is cut up some potatoes and dinner is ready!

    Harissa chicken thighs and potatoes on a white plate topped with herbs and yogurt sauce.

    This post contains affiliate links. If you purchase through my links, I may make a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    We all love sheet pan dinners! At least we should. And if you're going to cook something on a sheet pan, chicken thighs are a very good choice. They don't need babysitting, they don't dry out, the skin gets crispy and everybody's happy.

    For this adventure, I'm using harissa—a spicy chili paste that hails from Tunisia originally—but you can find variations from many Middle Eastern countries as well. Its spiciness is rounded out by fresh dill and arugula, and a kiss of creamy yogurt with lemon juice and zest.

    These sheet pan chicken thighs require almost no prep. They are perfect for an evening when you want a lot of flavor without a lot of work. I like them on a Saturday movie night because everything can go from one pan to one plate, side dish already included.

    Jump to:
    • Ingredients
    • Instructions
    • FAQs
    • Tips
    • Related recipes
    • Recipe
    Two fresh lemons and small bowls of harissa, cumin and yogurt.

    Ingredients

    • Bone-in, skin-on chicken thighs: Just about the easiest meat to cook ever! The skin will get crispy, and the potatoes will cook in the rendered fat. Yum.
    • Harissa: Harissa is pretty widely available, I often get mine at Trader Joe's. You can also order it online. The spice level varies by brand, so always check that out first before using!
    • Cumin: This aromatic spice will pair with the harissa to add some complexity to the flavors.
    • Plain Greek yogurt: I like the thickness of Greek yogurt, because we are going to add lemon juice and thin it out. But if you just have plain old plain yogurt, that will do.
    • Lemons: We are going to use the juice and the zest to make a cooling sauce. I rarely leave any citrus zest behind. Use it for more free flavor, I say.
    • Dill and arugula: Fresh green-ness to sprinkle on top at the end and cut through the spiciness. If you don't like one or the other, sub parsley or cilantro.
    • Olive oil and kosher salt: We just need a bit of oil for the marinade, and salt because, you know—salt.

    Instructions

    Adapted from NYT Cooking

    Preheat the oven to 425 F.

    A glass bowl with olive oil, harissa and cumin.

    In a small bowl, mix together the olive oil, 1 teaspoon salt, the cumin, and harissa.

    Sliced yukon gold potatoes on a cutting board with a knife.

    Use a good chef's knife and slice the potatoes in half, then into slices about ½ inch thick.

    Chicken thighs and potatoes marinating in harissa and spices.

    Season the chicken thighs with salt on both sides and under the skin. Then add chicken, potatoes, and the harissa mixture to a large bowl. Toss to thoroughly coat the chicken and potatoes and let sit at room temp for 30 minutes.

    Raw chicken and potatoes on a sheet pan.

    Place the chicken thighs skin side up on the sheet pan and spread potatoes out in one layer and place in the oven. After about 20 minutes, remove the sheet pan and stir the potatoes around, flipping over the slices that are getting very brown.

    Cooked chicken thighs and potatoes coated in harissa on a sheet pan.

    Place the sheet pan back into the oven and bake for another 15-30 minutes, until the chicken thighs are crispy and potatoes are golden brown.

    A bowl of yogurt and lemon zest with a yellow spatula in it, and a microplane grater beside it.

    While the chicken and potatoes are baking, use a Microplane grater and grate the zest from one lemon. Then add yogurt, lemon zest, and lemon juice to a small bowl and stir to combine. You can add a touch of black pepper if you like.

    Finished harissa chicken thighs and potatoes, topped with herbs and yogurt on a sheet pan.

    Remove the chicken and potatoes from the oven, sprinkle dill and arugula over the top. Dollop with the lemon yogurt sauce. Serve any remaining yogurt sauce on the side. I like extra!

    FAQs

    How long does it take the chicken thighs to bake? It depends a little on the size of the thighs and the temperature of the oven. At 425 F, it could take anywhere from 25-40 minutes, depending upon the size of the chicken thighs. Chicken thighs are also very forgiving, so there's not too much danger of overcooking. Once the juices run clear and the skin is crispy, you're ready to go!

    Do you need to flip chicken the thighs when baking? No you do not need to flip the chicken thighs. As they cook, the skin will render the fat and get crispy on top just with the heat of the oven! (and that good chicken fat will get slathered all over those potatoes!)

    Tips

    • Different brands of harissa vary in spiciness. Be sure to taste first, and adjust the amount in the marinade to your liking. You can find harissa online, at Trader Joe's, and at international grocery stores.
    • When you remove the sheet pan at 20 minutes, wait just a couple of minutes before you stir the potatoes. If you give them a minute to cool slightly, the potatoes will let go of the pan and be easier to flip. This way you won't lose that crispy surface you've worked so hard to get.
    • If you don't like dill, you can use parsley or cilantro instead. If you can't find arugula, you can use watercress.
    sheet pan harissa chicken thighs with potatoes, herbs and yogurt

    Related recipes

    • Want more ways to use that jar of harissa? Try Sweet and Spicy Chicken Wings with Shishito Peppers.
    • If you're digging the Middle Eastern flavors and one-pan vibe, try Skillet Chicken Shawarma with Rice and Tahini Sauce.
    • Everything you love about Tex-Mex food can be found in One Pot Chicken Thighs with Rice and Black Beans.
    • Vinegar-lovers will swoon over Chicken Escabeche with Jalapeños, Golden Raisins, and Mint.
    • You had me at creamed corn with Chicken Thighs with Coconut Milk Creamed Corn, Green Chiles, and Cilantro.

    Recipe

    Harissa chicken thighs and potatoes on a white plate topped with herbs and yogurt sauce.

    Sheet Pan Harissa Chicken Thighs and Potatoes with Arugula, Herbs, and Lemon Yogurt

    These easy sheet pan chicken thighs are a little spicy and get brightness from yogurt and fresh herbs. Almost no prep required!
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Middle Eastern
    Diet: Gluten Free
    Keyword: sheet pan chicken thighs
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Marinating Time: 30 minutes
    Total Time: 1 hour 15 minutes
    Servings: 2 people
    Calories: 1052kcal

    Equipment

    • sheet pan
    • mixing bowls
    • chef's knife
    • microplane grater

    Ingredients

    • 1.5 lb bone-in, skin-on chicken thighs (about 4 thighs)
    • 1 lb yukon gold potatoes
    • 2 tablespoon harissa
    • 3 tablespoon olive oil
    • ½ teaspoon cumin
    • 1 tsp kosher salt plus more for chicken thighs
    • ½ cup plain yogurt
    • 2 tablespoon lemon juice
    • fresh dill or other soft herb such as parsley or cilantro
    • fresh arugula
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 425 F.
    • Slice the potatoes in half, then into slices about ½ inch thick.
    • In a small bowl, mix together the olive oil, 1 teaspoon salt, cumin, and harissa.
    • Season the chicken thighs with salt on both sides and under the skin. Then add chicken, potatoes, and the harissa mixture to a large bowl. Toss to thoroughly coat the chicken and potatoes in the marinade and let sit at room temperature for 30 minutes.
    • Place the chicken thighs skin side up on the sheet pan and spread potatoes out in one layer and place in the oven. After about 20 minutes, remove the sheet pan and stir the potatoes around, flipping over the slices that are getting very brown. Place the sheet pan back into the oven and bake for another 15-30 minutes, until the chicken thighs are crispy and potatoes are golden brown.
    • While the chicken and potatoes are baking, use a Microplane grater and grate the zest from one lemon. Then add yogurt, lemon zest, and lemon juice to a small bowl and stir to combine. You can add a touch of black pepper if you like.
    • Remove the chicken and potatoes from the oven, arrange dill and arugula over the top. Dollop with the lemon yogurt sauce and serve.

    Notes

    • Different brands of harissa vary in spiciness. Be sure to taste first, and adjust the amount in the marinade to your liking. You can find harissa online and at international grocery stores. 
    • When you remove the sheet pan at 20 minutes to stir the potatoes, wait just a couple of minutes. If you give the potatoes a minute to cool slightly, they will let go of the pan and be easier to flip. This way you won't lose that crispy surface you've worked so hard to get.
    • If you don't like dill, you can use parsley or cilantro instead. If you can't find arugula, you can use watercress.
     
    This post contains affiliate links. If you purchase through my links, I may make a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Nutrition

    Calories: 1052kcal | Carbohydrates: 47g | Protein: 54g | Fat: 71g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 291mg | Sodium: 1629mg | Potassium: 1723mg | Fiber: 6g | Sugar: 7g | Vitamin A: 400IU | Vitamin C: 53mg | Calcium: 134mg | Iron: 4mg
    « 6 Easy Chocolate Dessert Recipes
    Radishes with Radish Leaf Butter »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

    More about me →

    Subscribe To My Enewsletter

    Get my new, and tried and true, recipes delivered to your inbox! Subscribe now!

    Gluten Free Recipes

    • Mango Avocado Salsa
    • Almond Flour Carrot Cake (Gluten Free!)
    • Best Gluten Free Peanut Butter Chocolate Chip Cookies
    • Boneless Leg of Lamb with Cilantro-Mint Salsa Verde

    Search more gluten-free recipes

    Trending Recipes

    • Salt Baked Fish
    • Boneless, Skinless Chicken Thighs with Garlic, Capers, and Lemon
    • Palmiers Cookies (Elephant Ears)
    • Cast Iron Skillet Steak

    Chocolate Recipes

    • Gluten Free Triple Chocolate Buckwheat Cookies
    • Gluten Free Chocolate Ganache Tart
    • Chocolate Mousse Recipe
    • Gluten Free Brownies

    French Recipes

    • Romaine Hearts with Blue Cheese, Pears, and Pecans
    • Mussels in White Wine Sauce (Moules Marinières)
    • French Hot Chocolate (Chocolat Chaud)
    • Eggs en Cocotte with Spinach and Bacon

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclosure
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Fine Foods Blog