Sheet Pan Harissa Chicken and Potatoes
This sheet pan harissa chicken is so easy to make. With a hint of spice and a cooling garlic yoghurt on top this will make your mid-week dinner a breeze.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
- 3 tbsp Harissa
- 1/2 tsp Cumin
- 5 tbsp Olive Oil
- Salt and Pepper
- 4 Chicken Thighs bone in, skin on
- 800 g Potatoes peeled and chopped into cubes
- 2 Red Onions chopped into chunks
- 100 ml Greek Yoghurt
- 1 clove Garlic crushed
- 1/2 Lemon
Heat the oven to 220°C/425°F. In a large bowl mix together harissa, olive oil, cumin and a sprinkling of salt and pepper. Add the potato, chicken and red onion and toss everything together until coated.
Spread the chicken, potatoes and red onion out in a single layer on a baking tray. Place in the oven and cook for 40 minutes. Serve with a slice of fresh lemon for squeezing and the garlic yoghurt.
To Make the Garlic Yoghurt
I did a chicken thigh per person but if you wanted to serve more chicken you could easily add in another four to make this a heartier meal.
Nutrition information is an estimate and will vary depending on the ingredients used.
Calories: 576kcal | Carbohydrates: 35g | Protein: 27g | Fat: 37g | Saturated Fat: 7g | Cholesterol: 112mg | Sodium: 271mg | Potassium: 1198mg | Fiber: 6g | Sugar: 4g | Vitamin A: 180IU | Vitamin C: 36.1mg | Calcium: 114mg | Iron: 7.8mg