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Main Dishes

Harissa Chicken with Leeks, Potatoes, and Yogurt

Harissa Chicken with Leeks, Potatoes, and Yogurt


2 pounds bone-in, skin-on chicken thighs and drumsticks

1 ¼ pounds Yukon Gold potatoes, peeled and cut into 1 by 1/2-inch chunks

3 tsp kosher salt

¾ tsp freshly ground black pepper

5tbsp Harissa Olive Oil more to drizzle

½ teaspoon ground cumin

2 leeks, white and light green parts, halved lengthwise, rinsed, and thinly sliced into half rounds

½ teaspoon grated lemon zest

1/3 cup Greek yogurt

2 garlic cloves

EVOO for Drizzle

1 cup mixed soft fresh herbs such as dill, parsley and/or cilantro leaves or baby greens

Fresh lemon juice, as needed


Combine the chicken and potatoes in a large bowl. Season with salt and pepper.

In a small bowl, whisk together 3 tbsp Harissa Olive Oil and harissa paste and cumin. Pour this mixture over the chicken and potatoes toss to combine. Let it stand at room temperature for 30 minutes.

In a medium bowl, combine the leeks, lemon zest and season with salt and pepper add 2 tbsp Harissa Olive Oil.

Heat the oven to 425°F.

Arrange the chicken and potatoes in a single layer in a large deep baking dish and roast for 20 minutes. Add the leeks to the baking dish and roast until the chicken is cooked through and everything is golden and slightly crisp 20 to 25 minutes longer.

While the chicken cooks, place the yogurt in a small bowl. mince the garlic clove over the yogurt, and season with the remaining ¼ teaspoon salt and ¼ teaspoon pepper.

Spoon the yogurt over the chicken and vegetables in the baking dish. Scatter the herbs over the yogurt, drizzle some EVOO and lemon juice over the top, and serve.

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