Some days just call for a burst of flavor that lights up your taste buds like the Fourth of July fireworks, you know? Today, we’re diving into a recipe that combines the fiery kick of harissa with the soothing embrace of creamy yogurt sauce—like a culinary hug. Roasted chicken has never been this exciting, it’s like a rollercoaster of flavors that somehow feels like home.
Steps
- In a large bowl, mix the chicken and potato chunks, seasoning them with 2½ teaspoons of salt and ½ teaspoon of pepper. In a separate smaller bowl, blend the harissa, cumin, and 3 tablespoons of olive oil, then pour this mixture over the chicken and potatoes, ensuring everything is well-coated. Allow it to sit at room temperature for about 30 minutes.
- While the chicken marinates, prepare the leeks by combining them with lemon zest, ¼ teaspoon of salt, and the remaining 1½ tablespoons of olive oil in a medium bowl.
- Preheat the oven to 425°F. Spread the chicken and potatoes in a single layer on a large rimmed baking sheet and roast for 20 minutes. Afterward, gently toss the potatoes and distribute the leeks across the baking sheet, continuing to roast until the chicken is thoroughly cooked and everything is golden and crisp, about 20 to 25 more minutes.
- While the chicken finishes cooking, prepare the yogurt sauce by placing the yogurt in a small bowl, grating the garlic clove over it, and seasoning with the remaining ¼ teaspoon of salt and pepper.
- Once cooked, spoon the yogurt over the chicken and vegetables directly on the baking sheet, or transfer to a serving platter if desired. Garnish with a mix of fresh herbs, drizzle some olive oil and lemon juice on top, and serve immediately.
Ingredients
- 1 1/2 pounds bone-in, skin-on chicken thighs and drumsticks
- 1 1/4 pounds Yukon Gold potatoes, peeled and diced into 1 by 1/2-inch pieces
- 3 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 2 tablespoons harissa
- 1/2 teaspoon ground cumin
- 4 1/2 tablespoons extra-virgin olive oil, with additional as needed
- 2 leeks, white and light green sections only, halved lengthwise, rinsed, and sliced into thin half-moons
- 1/2 teaspoon lemon zest, finely grated
- 1/3 cup plain yogurt, preferably whole milk (if using Greek yogurt, thin with a bit of milk to make it pourable)
- 1 small garlic clove
- 1 cup assorted fresh herbs like dill, parsley, mint, and/or cilantro leaves
- A dash of fresh lemon juice, as needed
FAQ
- Can I use boneless chicken for this recipe?
- While the recipe calls for bone-in, skin-on chicken thighs and drumsticks, you can substitute with boneless chicken. Just be mindful of the cooking time, as boneless pieces might cook faster, so adjust accordingly to prevent overcooking.
- Is there an alternative to harissa if I don’t have any?
- If harissa is unavailable, you can use another spice blend like smoked paprika or a mix of chili paste and cumin to achieve a similar flavor profile. Adjust the quantity to suit your taste preference.
- What should I do if I don’t have Yukon Gold potatoes?
- You can substitute Yukon Gold potatoes with any other waxy potato variety, such as red potatoes or fingerlings. These types will hold their shape well during roasting.
- How can I make the yogurt garnish if I only have Greek yogurt?
- If you’re using Greek yogurt, simply thin it out with a bit of milk or water until it reaches a drizzle-able consistency. This will make it easier to spoon over the chicken and vegetables.
- Can I prepare this dish in advance?
- Yes, you can marinate the chicken and potatoes in the harissa mixture and prepare the leeks ahead of time. Store them separately in the refrigerator and proceed with roasting when you’re ready to serve.
Tips
- To ensure even cooking, cut the chicken and potatoes into smaller chunks so they cook at the same rate. This prevents the potatoes from being undercooked while the chicken finishes.
- Add the leeks towards the end of the roasting process to prevent them from burning, as they are more delicate compared to the chicken and potatoes.
- Avoid overcrowding the baking sheet to allow the ingredients to brown and crisp up instead of steaming. If you’re doubling the recipe, use two pans instead of one to maintain space between items.
- For a lighter and more flavorful finish, garnish the dish with fresh herbs and a drizzle of lemon juice and olive oil before serving.
Equipment
- Rosti Pebble Margrethe Nested Mixing Bowl Set
- Nordic Ware Natural Aluminum Baking Sheets
- Five Two Double-Sided Bamboo Cutting Board