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

Harissa Chicken Recipe

Course: Main Course
Cuisine: Middle Eastern
Diet: Gluten Free
Keyword: harissa chicken thighs, harissa chicken traybake, 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
These easy harissa chicken thighs are a little spicy and the side dish is built in! Yogurt sauce and fresh herbs add brightness. Almost no prep required!
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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.
  • 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.
 
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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