If you love bold flavors that bring warmth and excitement to your dinner plate, this Roasted Harissa Chicken with Herb Yogurt Sauce Recipe is about to become your new favorite. The smoky, spicy harissa marinade perfectly complements succulent chicken thighs roasted alongside tender baby potatoes, vibrant cherry tomatoes, and sweet shallots. Then, a cool, refreshing herb yogurt sauce with roasted garlic elevates every bite into a harmonious blend of fiery and creamy indulgence. It’s a dish that feels both sophisticated and effortlessly comforting, perfect for weeknights or weekend entertaining.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet essential to recreate the vibrant character of this dish. Each one plays a key role in balancing heat, creaminess, and natural sweetness for an irresistible dinner experience.
- Chicken thighs (2 pounds): Juicy and flavorful dark meat that stays tender during roasting.
- Harissa (1/4 cup): A North African chili paste that brings smoky heat and complexity.
- Small potatoes (1 pound): Starchy and soft when roasted, providing a comforting base.
- Cherry tomatoes (1 cup): Burst with sweetness and add vibrant color to the pan.
- Shallots (3, peeled and quartered): Mild yet aromatic, they caramelize beautifully in the oven.
- Garlic head (1, top sliced off): Roasting softens the garlic to a sweet, buttery texture perfect for the sauce.
- Olive oil (2 tablespoons): Adds richness and helps crisp up the veggies and chicken skin.
- Kosher salt (3 teaspoons, divided): Enhances all the flavors evenly without overpowering.
- Ground black pepper (1 teaspoon): Provides subtle warmth and depth.
- Plain yogurt (1/3 cup): Forms the creamy base of the bright, herbaceous sauce.
- Parsley (1/2 cup, roughly chopped): Brings a fresh, grassy note to the yogurt sauce.
- Dill (1/4 cup, roughly chopped): Offers a slightly tangy, anise-like flavor to balance the heat.
- Lemon juice (1 tablespoon): Injects a zingy brightness that cuts through the richness perfectly.
How to Make Roasted Harissa Chicken with Herb Yogurt Sauce Recipe
Step 1: Preheat the Oven
Start by heating your oven to 425 degrees Fahrenheit. This high heat is crucial for roasting the chicken and vegetables to a beautiful golden brown with nicely caramelized edges that deliver both texture and flavor.
Step 2: Marinate the Chicken
Coat the chicken thighs generously with the harissa paste using your hands or a spoon. This step infuses the meat with that signature smoky-spicy flavor. Setting the chicken aside to marinate for at least 10 minutes allows the harissa to penetrate deeply so every bite bursts with more depth.
Step 3: Prepare the Vegetables
Prick each potato several times to help steam them through while roasting. Toss the potatoes, cherry tomatoes, shallots, and the garlic head (with the top sliced off to expose the cloves) in olive oil, 2 teaspoons kosher salt, and freshly ground black pepper. Spreading them evenly on a parchment-lined baking sheet allows for even roasting and effortless cleanup.
Step 4: Roast Everything Together
Nestle the harissa-coated chicken thighs amidst the vegetables on the baking sheet, then slide it into the oven. Roasting everything at once for about 35 minutes lets the chicken skin crisp up nicely while the potatoes become tender and tomatoes blister delicately. Use a thermometer to ensure the chicken reaches 165 degrees Fahrenheit for perfect doneness.
Step 5: Make the Herb Yogurt Sauce
While the chicken roasts, combine plain yogurt, 1 teaspoon kosher salt, chopped parsley, chopped dill, and lemon juice in a blender. Squeeze the softened roasted garlic cloves out of their skins and add them as well. Blend until smooth and herbaceous, creating a cooling, bright sauce that beautifully offsets the spicy harissa.
Step 6: Serve and Enjoy
Once roasted, drizzle the fragrant herb yogurt sauce generously across the chicken, potatoes, and tomatoes. Serve directly from the sheet pan for a rustic feel or transfer to a serving bowl for a more polished presentation. This final touch brings together every savory, spicy, and creamy element in perfect harmony.
How to Serve Roasted Harissa Chicken with Herb Yogurt Sauce Recipe
Garnishes
A sprinkle of extra fresh herbs like parsley or dill adds a beautiful, fresh pop of green on top, inviting the aroma of herbs with every bite. A few lemon wedges on the side provide a zesty option for anyone wanting an extra lift.
Side Dishes
This dish shines on its own but pairs wonderfully with a simple green salad tossed in lemon vinaigrette or fluffy couscous to soak up the flavorful juices. Warm pita bread is also fantastic for sopping up the herb yogurt sauce and harissa-drizzled chicken.
Creative Ways to Present
For a family-style meal, consider serving everything on a large wooden board or tray, letting everyone dig in and make it communal. Alternatively, plating individual servings with a drizzle of the herb yogurt artistically swirled around is elegant enough for entertaining friends.
Make Ahead and Storage
Storing Leftovers
Keep any leftover roasted harissa chicken and vegetables in an airtight container in the refrigerator. They stay fresh for up to 3 days and offer fantastic quick meals when reheated.
Freezing
You can freeze the chicken and vegetables separately in airtight containers or freezer bags for up to 2 months. Be sure to cool completely before freezing to preserve flavor and texture.
Reheating
Reheat leftovers gently in a preheated oven at 350 degrees Fahrenheit until warmed through to maintain the crisp texture of the chicken skin. Microwave reheating works in a pinch but may soften the skin.
FAQs
Can I use chicken breasts instead of thighs?
Yes, though chicken thighs are preferred for their juiciness, you can use breasts. Just be mindful they cook faster and may dry out if overcooked. Adjust roasting time accordingly.
Is harissa very spicy?
Harissa can vary in heat depending on the brand or recipe. It typically has a moderate spicy kick balanced with smoky flavors, but if you prefer milder heat, start with less and adjust to taste.
Can I make the herb yogurt sauce in advance?
Absolutely! The sauce can be prepared a day ahead and refrigerated, which even helps the flavors meld beautifully. Just give it a good stir before serving.
What if I don’t have fresh herbs for the sauce?
If fresh parsley or dill isn’t available, dried herbs can work in a pinch, but use them sparingly since dried herbs are more concentrated and the sauce won’t be as vibrant.
Can this recipe be made gluten-free?
Yes, the entire recipe is naturally gluten-free. Just be sure any store-bought harissa you use is certified gluten-free if cross-contamination is a concern.
Final Thoughts
This Roasted Harissa Chicken with Herb Yogurt Sauce Recipe is one of those meals that feels both special and simple—comfort food with a bold twist that’s sure to become a staple in your dinner repertoire. Once you try it, you’ll love how effortlessly the robust flavors come together. Trust me, your taste buds will thank you, and your guests will be begging for seconds.
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Roasted Harissa Chicken with Herb Yogurt Sauce Recipe
- Prep Time: 12 minutes
- Cook Time: 35 minutes
- Total Time: 47 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: North African
Description
This Roasted Harissa Chicken recipe combines tender chicken thighs marinated in spicy harissa with roasted potatoes, cherry tomatoes, and shallots for a flavorful, one-pan meal. Finished with a fresh and tangy herbed yogurt sauce infused with roasted garlic, this dish is perfect for a quick weeknight dinner or entertaining guests.
Ingredients
Chicken and Marinade
- 2 pounds chicken thighs
- 1/4 cup harissa
- 3 teaspoons kosher salt, divided
- 1 teaspoon ground black pepper
Vegetables
- 1 pound small potatoes
- 1 cup cherry tomatoes
- 3 shallots, peeled and quartered
- 1 head of garlic, top sliced off
- 2 tablespoons olive oil
Herbed Yogurt Sauce
- 1/3 cup plain yogurt
- 1/2 cup roughly chopped parsley
- 1/4 cup roughly chopped dill
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt
Instructions
- Preheat the Oven: Set your oven to 425 degrees F to ensure it reaches the perfect temperature for roasting your chicken and vegetables evenly.
- Marinate the Chicken: Mix the chicken thighs with the harissa paste thoroughly, ensuring each piece is coated well. Let it marinate for at least 10 minutes to absorb the flavors fully.
- Prepare the Vegetables: Prick each potato at least three times to allow steam to escape during roasting. On a parchment-lined baking sheet, combine potatoes, cherry tomatoes, quartered shallots, and the garlic head with olive oil, 2 teaspoons of kosher salt, and ground black pepper. Toss well and spread evenly.
- Roast Chicken and Vegetables: Nestle the harissa-coated chicken thighs among the vegetables on the baking sheet. Place the tray in the preheated oven and roast for 35 minutes or until the chicken is golden brown and reaches an internal temperature of 165 degrees F.
- Make the Yogurt Sauce: While the chicken roasts, combine plain yogurt, 1 teaspoon kosher salt, chopped parsley, chopped dill, and lemon juice in a blender. Squeeze the roasted garlic cloves out of their skins and add them to the blender. Blend until smooth, about 30 seconds to 1 minute.
- Serve: Drizzle the herbed yogurt sauce generously over the roasted chicken, potatoes, and tomatoes. Serve directly from the sheet pan or transfer to a serving bowl for a rustic presentation.
Notes
- If you prefer a milder dish, reduce the amount of harissa or remove seeds if using fresh chili paste.
- Using small potatoes ensures even roasting alongside the chicken without needing pre-cooking.
- The yogurt sauce can be made ahead and refrigerated; add roasted garlic last to maintain flavor.
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
