Harissa Sheet-Pan Chicken with Dill-Garlic Yogurt
Author: Nicole
Ingredients
Chicken
  • 4 chicken thighs (with skin and bones), ~1-1/2 pounds
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons harissa (see notes)
  • 3 medium garlic cloves, minced
  • 1 teaspoon ground cumin
  • 3 tablespoons extra virgin olive oil (more as needed), divided
  • 1-1/2 pounds small Yukon gold or butter potatoes, halved and cut into ½-inch cubes
  • 1 large red onion, sliced in half and then into half rounds
  • Zest from 1 lemon (~1 teaspoon)
Yogurt Sauce
  • 5 ounces plain 0% Greek yogurt (~3/4 cup)
  • 1 teaspoon extra virgin olive oil
  • 1 medium garlic clove, minced
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon freshly squeezed lemon juice
  • 4 ounces baby arugula or spinach
  • Lemon wedges
Instructions
Make Chicken:
  1. Season chicken with Kosher salt and freshly ground black pepper.
  2. In a large bowl, whisk harissa, garlic, cumin and olive oil.
  3. Add chicken to bowl and toss to combine.
  4. Cover and place in the refrigerator for a minimum of 8 hours (or overnight) so flavors can develop. Short on time? Alternatively, let sit at room temperature for 30 minutes.
  5. Preheat the oven to 425°F. Coat a large rimmed baking sheet with oil spray. Set aside.
  6. Add the potatoes to the bowl with chicken and toss to combine.
  7. Remove chicken from the bowl and set aside on a plate. Transfer potatoes to the baking sheet. Roast potatoes for 15 minutes.
  8. In a medium bowl, combine onion, lemon zest, remaining 1 tablespoon olive oil and a pinch of salt.
  9. Toss potatoes. Scatter chicken and onions over the potatoes.
  10. Roast for an additional 25 to 30 minutes until chicken is crispy and cooked (internal temperature of 170°F), potatoes are cooked, and onions are soft.
Make Yogurt Sauce:
  1. While the chicken is cooking, add yogurt, 1 teaspoon olive oil, garlic, dill and lemon juice to a small bowl. Stir well to combine.
  2. To serve, divide arugula between 4 dinner plates. Top with chicken, potatoes, onions plus juices from the pan. Add a large spoonful of yogurt sauce and lemon wedges.
Notes
* I used Mina’s mild harissa sauce – they also make a spicy version. If you don’t have harissa, use another thick hot sauce, such as sriracha.
* This recipe serves four. I made the full recipe and we ate it over two nights. I did make a second batch of the yogurt sauce on the second night, as we ate the full batch on the first night.
Recipe by Riegl Palate at https://www.rieglpalate.com/harissa-sheet-pan-chicken-with-dill-garlic-yogurt/