Baked harissa chicken with leeks and potatoes comes out of the oven blistered, tender, and loaded with deep flavor. The harissa coats every piece of chicken in a thick, smoky paste that clings and caramelizes.
The leeks collapse into soft layers, almost jammy, while the potatoes go golden at the edges and stay dense in the center. It is not fancy. It is the kind of food that works.
Let’s get straight into how to make baked harissa chicken with leeks and potatoes that actually tastes like it should.
Oven-Baked Harissa Chicken with Potatoes and Leeks
Equipment
- Large baking dish or sheet pan
- Mixing bowl
- Knife
- Cutting board
- Measuring spoons
- Aluminum foil (optional, for covering)
Ingredients
- 4 bone-in skin-on chicken thighs
- 2 tablespoons harissa paste adjust to taste
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 medium leeks trimmed, halved, and sliced (white and light green parts only)
- 1.5 pounds baby potatoes halved
- 4 garlic cloves minced
- 1 lemon sliced
- Fresh parsley chopped (for garnish)
- ¼ cup plain Greek yogurt for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the marinade: In a bowl, mix harissa paste, olive oil, smoked paprika, cumin, salt, and pepper.
- Season the chicken: Rub the harissa mixture all over the chicken thighs. Let them marinate for at least 10 minutes (or up to 24 hours in the fridge).
- Assemble the tray bake: In a large baking dish or sheet pan, scatter the sliced leeks, halved potatoes, garlic, and lemon slices. Drizzle with a little olive oil and season with salt and pepper. Toss to coat.
- Add the chicken: Nestle the marinated chicken thighs on top of the vegetables.
- Bake: Roast in the preheated oven for 40–45 minutes, or until the chicken is cooked through (internal temp 165°F/74°C) and golden brown, and the potatoes are tender.
- Optional: If the chicken skin needs extra crisping, broil for 2-3 minutes at the end.
- Serve: Garnish with fresh parsley and a dollop of Greek yogurt if desired. Serve warm.
Video
Notes
- Mild or spicy? Adjust the heat level by using mild or hot harissa paste.
- Vegetable swap: You can substitute the leeks with onions or fennel for a different flavor.
- Crispier skin: Pat chicken skin dry before applying the marinade for extra crispiness.
- Advance prep: Marinate the chicken the night before to deepen the flavors.
Do Not Skip Tossing the Leeks and Potatoes in Oil Before Baking
Leeks and potatoes must be coated before anything goes in the oven. Raw leeks burn fast if left dry, and potatoes will stick to the pan or roast unevenly.
Use olive oil, salt, and the minced garlic to coat the sliced leeks and halved potatoes in a bowl before arranging them in the tray.
The layer creates moisture early in the bake, builds a base of flavor, and keeps the vegetables from drying out under the chicken.
Always Let the Chicken Sit at Room Temperature Before It Goes In
Throwing cold chicken into a hot oven ruins the entire balance. The skin stays soft, the inside takes longer to cook, and juices leak before the meat is ready.
After coating the thighs in the harissa mixture, let them sit at room temperature for 20 to 30 minutes.
This simple step lets the seasoning soak deeper into the skin and ensures the chicken cooks evenly with proper browning and moisture retention.
Rotate the Pan After 25 Minutes for Even Browning
Oven heat is never perfect. One side of the tray always cooks faster. After 25 minutes, open the oven and rotate the dish so the back faces the front.
That will evenly brown the chicken skin and prevent hot spots from drying out the vegetables.
Do not flip or move the chicken; only rotate the entire tray. The final texture depends on steady, even roasting.
Final Thoughts
Harissa chicken with leeks and potatoes is not fancy food, and that is the point. The chicken comes out tender with skin that snaps under the fork. The leeks melt into sweetness, and the potatoes carry both the heat of the spice and the tang of the lemon. It tastes bigger than the effort it takes.
I’m Leo McIntyre, and my love for cooking was born in my grandmother’s kitchen, where I discovered the magic of traditional Southern recipes. Inspired by her passion and the flavors of my childhood, I started SouthernParm to share these treasured family dishes and keep the rich culinary traditions of the South alive for everyone to enjoy.
