Looking for a dinner recipe that’s bursting with flavor and easy to pull together? This harissa chicken with leeks, potatoes, and yogurt has everything you need to elevate your weeknight meal game.
Combining the bold, smoky kick of harissa with tender chicken, caramelized leeks, and crispy potatoes, it’s the kind of dish that tastes gourmet but comes together effortlessly in one pan.
The Perfect One-Pan Dinner Solution
Who doesn’t love a meal that keeps cleanup simple? This recipe is all about bringing bold Mediterranean flavors into your kitchen with minimal fuss.
Roasting everything together allows the flavors to meld beautifully, creating a harmonious balance between the spicy harissa, earthy leeks, and creamy yogurt. It’s hearty enough for a cozy family dinner but elegant enough to serve guests at a casual gathering.
The key to achieving perfection here lies in the layering of flavors. The harissa adds heat and depth to the chicken, while the potatoes soak up all those delicious juices as they crisp in the oven.
The leeks, added toward the end, provide a sweet, caramelized finish that pairs beautifully with the tangy yogurt drizzle.
Why Harissa Elevates This Recipe
Harissa, a North African chili paste, is the star of this recipe. Its smoky, spicy, and slightly sweet profile makes it a versatile ingredient that pairs wonderfully with Mediterranean staples like olive oil, lemon, and fresh herbs. Whether you’re already a fan or trying it for the first time, harissa transforms this dish into something truly special.
For those who prefer a milder flavor, you can adjust the amount of harissa to suit your taste. And if you’re feeling adventurous, try making your own harissa at home for an even fresher, more personalized touch.
Tips for Customizing This Recipe
This dinner recipe is not only delicious but also incredibly adaptable. Here are a few tips to tailor it to your preferences or dietary needs:
- Make it vegetarian: Replace the chicken with chickpeas or tofu, marinated in the same harissa mixture for a plant-based twist.
- Go gluten-free: The recipe is naturally gluten-free, making it a great choice for those with dietary restrictions.
- Add more veggies: Bell peppers, zucchini, or even cauliflower would roast beautifully alongside the potatoes and chicken.
- Lighten it up: Swap out full-fat yogurt for a low-fat version or Greek yogurt for an extra creamy, protein-packed garnish.
Serving Suggestions for a Mediterranean Feast
This dish is already a complete meal on its own, but if you want to round it out with a true Mediterranean spread, consider these pairings:
- A crisp side salad with cucumbers, tomatoes, and a lemon vinaigrette.
- Warm, fluffy pita bread to scoop up every last bit of that yogurt and harissa sauce.
- A glass of chilled white wine or sparkling water with a splash of lemon for a refreshing complement.
Easy, flavorful, and endlessly customizable, it’s sure to become a household favorite.
Harissa Chicken with Leeks, Potatoes & Yogurt Dinner Recipe
Equipment
- Large rimmed baking sheet
- Large mixing bowls
Ingredients
- 1 ½ pounds bone-in, skin-on chicken thighs and drumsticks
- 1 ¼ pounds Yukon Gold potatoes peeled and cut into 1 × ½-inch chunks
- 3 teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
- 2 tablespoons harissa
- ½ teaspoon ground cumin
- 4 ½ tablespoons extra-virgin olive oil plus more as needed
- 2 leeks white and light green parts, halved lengthwise, rinsed, and thinly sliced into half-moons
- ½ teaspoon grated lemon zest
Yogurt Garnish:
- ⅓ cup plain yogurt preferably whole-milk; thin with milk if needed
- 1 small garlic clove
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Finishing Touches:
- 1 cup mixed fresh herbs dill, parsley, mint, and/or cilantro
- Fresh lemon juice as needed
Instructions
- Preheat the Oven: Set your oven to 425°F and allow it to heat up fully before roasting.
- Season the Chicken and Potatoes: In a large mixing bowl, combine the chicken thighs and drumsticks with the potato chunks. Sprinkle 2 ½ teaspoons of kosher salt and ½ teaspoon of black pepper evenly over them. In a separate small bowl, mix together the harissa, cumin, and 3 tablespoons of olive oil until smooth. Pour this mixture over the chicken and potatoes, tossing everything to coat thoroughly. Let the mixture marinate at room temperature for 30 minutes.
- Prepare the Leek Mixture: While the chicken marinates, place the sliced leeks in a medium bowl. Add the grated lemon zest, ¼ teaspoon of salt, and 1 ½ tablespoons of olive oil. Stir well to ensure the leeks are evenly coated, then set aside.
- Start Roasting the Chicken and Potatoes: Spread the chicken pieces and potatoes in a single layer on a large rimmed baking sheet. Place the sheet in the oven and roast for about 20 minutes. Remove the baking sheet, toss the potatoes lightly to promote even cooking, and scatter the prepared leeks over the chicken and potatoes.
- Finish Roasting: Return the baking sheet to the oven and continue roasting for another 20–25 minutes. The chicken should be fully cooked through, with golden and crisp skin, and the potatoes should be tender and browned.
- Prepare the Yogurt Garnish: While the chicken and vegetables are finishing in the oven, grate the garlic clove into a small bowl of yogurt. Stir well and season with ¼ teaspoon each of salt and pepper. Thin the yogurt with a small splash of milk if needed to achieve a drizzling consistency.
- Assemble and Serve: Once everything is roasted, drizzle the garlic yogurt over the chicken and vegetables directly on the baking sheet or transfer them to a serving platter first. Garnish generously with fresh herbs like dill, parsley, mint, or cilantro. For added flavor, drizzle a bit of olive oil and a squeeze of fresh lemon juice over the top. Serve warm.
Notes
Don’t Miss These:
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.