Harissa Sheet-Pan Chicken with Dill-Garlic Yogurt
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 1/2-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
- Season chicken with Kosher salt and freshly ground black pepper.
- In a large bowl, whisk harissa, garlic, cumin and olive oil.
- Add chicken to bowl and toss to combine.
- 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.
- Preheat the oven to 425°F. Coat a large rimmed baking sheet with oil spray. Set aside.
- Add the potatoes to the bowl with chicken and toss to combine.
- Remove chicken from the bowl and set aside on a plate. Transfer potatoes to the baking sheet. Roast potatoes for 15 minutes.
- In a medium bowl, combine onion, lemon zest, remaining 1 tablespoon olive oil and a pinch of salt.
- Toss potatoes. Scatter chicken and onions over the potatoes.
- 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.
- While the chicken is cooking, add yogurt, 1 teaspoon olive oil, garlic, dill and lemon juice to a small bowl. Stir well to combine.
- 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.
* 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.
