Sheet Pan Harissa Chicken with Potatoes, Leeks and Yogurt
Adapted from Melissa Clark’s Dinner: Changing the Game.
Ingredients
- 1 1/2 lbs bone-in, skin-on chicken thighs
- 1 1/4 lbs Yukon Gold potatoes, cut into 1-inch chunks
- 3 t salt
- 3/4 t freshly ground black pepper
- 4 T harissa
- 1/2 t ground cumin
- 4 1/2 T extra-virgin olive oil
- 2 leeks, white and light green portion, halved lengthwise, cleaned and thinly sliced into half-moons
- 1/2 t grated lemon zest
- 1/2 C plain, whole-milk yogurt
- 2 T harissa
- 1 C mixed fresh herbs like dill, parsley, mint, and/or cilantro leaves
- Fresh lemon juice, as needed
Instructions
- Mix the chicken and potatoes in a large bowl.
- Season with 2 1/2 t of the salt and 1/2 t of the pepper.
- In a small bowl, whisk together 2 T of the harissa, cumin, and 3 T of the olive oil.
- Pour this mixture over the chicken and potatoes, and toss to combine.
- Let it stand at room temperature for 30 minutes.
- 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.
- Heat the oven to 425 F.
- Arrange the chicken and potatoes in a single layer on a large rimmed baking sheet, and roast for 20 minutes.
- Then toss the potatoes lightly, and scatter the leeks over the baking sheet.
- Roast until the chicken is cooked through and everything is golden and slightly crisped, 20 to 25 minutes longer.
- 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.
- 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.