Oven-Baked Harissa Chicken with Potatoes and Leeks
This oven-baked harissa chicken is a flavorful Mediterranean and North African inspired dish. The spicy harissa paste gives the chicken a smoky kick, while the potatoes and leeks roast beautifully underneath, soaking up all the juices. It’s a simple, hearty meal that works perfectly for a weeknight dinner or for entertaining guests.
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.