Sheet Pan Harissa Chicken with Potatoes, Leeks and Yogurt

Sheet Pan Chicken with Harissa, Potatoes, Leeks and Yogurt - Easy one-sheet dinner! |

Adapted from Melissa Clark’s Dinner: Changing the Game.




  1. Mix the chicken and potatoes in a large bowl.
  2. Season with 2 1/2 t of the salt and 1/2 t of the pepper.
  3. In a small bowl, whisk together 2 T of the harissa, cumin, and 3 T of the olive oil.
  4. Pour this mixture over the chicken and potatoes, and toss to combine.
  5. Let it stand at room temperature for 30 minutes.
  6. In a medium bowl, combine the leeks, lemon zest, 1/4 t of the salt, and the remaining 1 1/2 T olive oil and set leeks aside.
  7. Heat the oven to 425 F.
  8. Arrange the chicken and potatoes in a single layer on a large rimmed baking sheet, and roast for 20 minutes.
  9. Then toss the potatoes lightly, and scatter the leeks over the baking sheet.
  10. Roast until the chicken is cooked through and everything is golden and slightly crisped, 20 to 25 minutes longer.
  11. While the chicken bakes, make the harissa yogurt. In a small bowl, combine yogurt, remaining two tablespoons of harissa, 1/4 teaspoon salt and 1/4 teaspoon pepper.
  12. Spoon the yogurt over the chicken and vegetables in the baking sheet. Scatter the herbs over the yogurt, drizzle some olive oil and lemon juice over the top, and serve.