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Sheet pan harissa chicken

A low-mess and veggie-rich twist on a Mediterranean classic

By Maple Staff

🥘 One pan

Sheet pan harissa chicken

Prep time:

45 minutes

Cook time:

45 minutes

Total time:

1 hour 30 minutes

Servings:

Cookware:

Cooking sheet, large bowl, 3 small bowls

Cost

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Ingredients

1 pound bone-in, skin-on chicken thighs
1 pound bone-in, skin on chicken legs
1.5 pounds Yukon Gold potatoes, peeled and cut into bite-sized chunks (about ½ inch to 1 inch)
4 teaspoons kosher salt
1 teaspoon pepper
2.5 tablespoons harissa
½ teaspoon ground cumin
6 tablespoons olive oil
2 leeks, white and light green parts only, halved lengthwise, rinsed, and thinly sliced into half circles
1 lemon
½ cup plain whole milk yogurt
1 large garlic clove, minced
1 cup fresh herbs, including a mix of dill, parsley, mint, tarragon, and/or cilantro leaves
1 tablespoon of tomato paste (optional)
‍1 tablespoon of honey (optional)

Why this recipe is great for families

This recipe is great for families because it’s a one-pan meal that makes cleanup easy and includes a balance of protein, vegetables, and starch. The spice level can be adjusted to suit younger palates by using a mild harissa, blending it with tomato paste, or adding a touch of honey. The creamy yogurt topping helps mellow the heat, and the dish can be served deconstructed so kids can choose what they want on their plate.

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For the bone-in, skin-on chicken, you want a total of 2 pounds. You can mix and match the exact weight of thighs versus drumsticks, but don’t use full chicken legs or the cook times will need to be adjusted.

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The dish takes longer than most of our other recipes, but that’s mostly due to the time to marinate the chicken. If you’re crunched for time, we recommend trying it out first on a Sunday when there’s more time to cook.

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Instructions:

Marinate the chicken and potatoes
- In the large bowl, mix the chicken and potatoes with 2½ teaspoons of salt and ½ teaspoon of pepper.
- In the small bowl, stir together the harissa, cumin, and 3 tablespoons of olive oil. If you want to reduce the spiciness of the dish, add a tablespoon of honey or tomato paste.
- Pour this spicy mix over the chicken and potatoes. Toss everything so it’s well coated. Let it sit on the counter for about 20-30 minutes while you prep the rest.
- Preheat your oven to 425°F.

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Prep the leeks
- Grate a ½ teaspoon lemon zest and put it in the small bowl. Juice the lemon and set the juice aside for later.
- Mix the chopped leeks with lemon zest, ¼ teaspoon of salt, and 1½ tablespoons of olive oil. Set that aside for now.

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Start cooking the chicken and potatoes
- Spread the chicken and potatoes out on a large baking sheet in a single layer.
- Bake for 20 minutes, and then temporarily remove from the oven. Stir and toss the potatoes.
- Sprinkle the leeks on top, and return the baking sheet to the oven. Roast everything for another 20 to 25 minutes until the chicken is cooked and the edges are golden.

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Make the yogurt dressing
- While the dish is baking, grab a small bowl and mix the yogurt with the minced garlic clove, ¼ teaspoon of salt, and ¼ teaspoon of pepper.

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Serve
- When everything is done cooking, spoon the yogurt right over the chicken and veggies on the baking sheet.
- Finish with a sprinkle of fresh herbs, a drizzle of olive oil, and a splash of the lemon juice.
- Serve and enjoy!