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
Scale
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.
