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Overhead shot of sheet pan harissa chicken on a blue background with lemon and yoghurt

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.
Course Main Course
Cuisine African
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 576kcal


  • 3 tablespoon Harissa
  • ½ teaspoon Cumin
  • 5 tablespoon 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
  • ½ 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

  • Mix together the yoghurt, garlic and juice of half a lemon and season to taste.


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