Description
A bold, heat-forward twist on the Mediterranean classic. This sheet-pan meal pairs succulent, skin-on chicken thighs with potatoes seasoned with a spicy kick of harissa and charred lemon. High-heat roasting ensures the chicken skin turns exceptionally crispy while the potatoes absorb the aromatic, spicy pan juices for an unforgettable dinner.
Ingredients
- 🍗 4 bone-in, skin-on chicken thighs
- 🥔 1.5 lbs Yukon Gold potatoes, cut into 1.5-inch chunks
- 🧄 3 cloves garlic, minced
- 🫙 1/4 cup harissa paste
- 🍋 1/4 cup fresh lemon juice
- 🌿 1 tbsp dried oregano
- 🫗 1/2 cup chicken stock
- 🌿 2 tbsp fresh parsley, chopped
- 🍋 1 lemon, thinly sliced
Shopping List
- 🍗 Chicken thighs (4)
- 🥔 Yukon Gold potatoes (1.5 lbs)
- 🧄 Garlic (1 head)
- 🫙 Harissa paste (1 jar)
- 🍋 Lemons (2)
- 🌿 Fresh parsley (1 bunch)
- 🫗 Chicken stock (1/2 cup)
Instructions
- Preheat your oven to 425°F (220°C).
- Boil the 🥔 potatoes in a large pot of salted water for 8 minutes until partially cooked, then drain and shake the pot to rough up the edges.
- In a large bowl, whisk together the 🫙 harissa, 🧄 garlic, 🍋 lemon juice, and 🌿 oregano.
- Add the 🍗 chicken and 🥔 potatoes to the bowl, tossing well to ensure every piece is thoroughly coated in the spicy mixture.
- Transfer the 🍗 chicken and 🥔 potatoes to a large sheet pan, arranging them in a single, even layer for optimal roasting.
- Nestle the 🍋 lemon slices in between the ingredients, then carefully pour the 🫗 stock into the pan.
- Roast for 50-60 minutes, rotating the tray halfway through, until the 🍗 chicken reaches an internal temperature of 165°F and the 🥔 potatoes are deeply golden and crispy.
- Garnish with freshly chopped 🌿 parsley before serving.
Notes
- Use rose harissa for a more floral, complex heat, or traditional red harissa for a sharper spice level.
- If the liquid in the pan evaporates too quickly, add a splash more 🫗 chicken stock to prevent the spices from burning.
- Serve with a side of cooling tzatziki to balance the intensity of the 🫙 harissa.