These easy harissa chicken thighs are a little spicy and smoky, and get crispy as they cook with the potatoes on one sheet pan. Finish with freshness from dill and arugula, and cool brightness from lemony yogurt and dinner is ready in about an hour!
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These harissa chicken thighs require almost no prep. They are perfect for an evening when you want a lot of flavor without a lot of work but with a whole lot of great Middle Eastern flavor! I like them on a Saturday movie night because everything can go from one pan to one plate, side dish already included.
Chicken thighs are ideal for a sheet pan or traybake like this because they don't need babysitting, they don't dry out, the skin gets crispy (so do the potatoes) and everybody's happy. The spiciness of the harissa is rounded out by fresh dill and arugula, and a kiss of creamy yogurt with lemon juice and zest.
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Ingredients for harissa chicken thighs
- 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.
How to make harissa chicken thighs with potatoes
Adapted from NYT Cooking
Preheat the oven to 425 F.
In a small bowl, mix together the olive oil, 1 teaspoon salt, the cumin, and harissa.
Use a good chef's knife and slice the potatoes in half, then into slices about ½ inch thick.
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.
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, sprinkle dill and arugula over the top. Dollop with the lemon yogurt sauce. Serve any remaining yogurt sauce on the side. I like extra!
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.
FAQ
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!
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!)
Harissa is a spicy chili paste that hails from Tunisia originally, and is used in Middle Eastern and North African cuisine. You can find many variations in flavor and level of spice depending on the maker and the country of origin. Harissa tastes smoky and spicy, even sometimes slightly sweet, and is balanced with garlic and citrus flavors. No two brands taste the same, so try a few to find the one you like best! Harissa pairs well with chicken, lamb, or vegetables, and can be stirred into soups, sauces and dips like hummus. Once you try it, you'll find so many ways to use it.
Related recipes
Try these one-pan chicken recipes!
- Take this same idea to Greece and make Greek Chicken and Potatoes.
- 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 with Herbs
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
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.
- 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.
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