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Harissa Roasted Chicken and Potatoes

Name: Harissa Roasted Chicken and Potatoes
Prep time: 48 min
Total time: 1 h 13 min
Cuisine: Middle Eastern
Ingredients: boneless chicken — 907 g; salt — 5 g; black pepper — 3 g; sesame seed paste — 41 g; olive oil — 41 g; honey — 30 g; lemon — 65 g; garlic — 12 g; cumin — 5 g; smoked paprika — 5 g; yellow new potatoes — 680 g; red onion — 110 g; flat-leaf parsley — 15 g; plain yogurt — 118 g

Harissa Roasted Chicken and Potatoes reads sweetness 5.9, richness 5.8 and citrus 5.8 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 1 hr 13 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 5.0 / 10
Sweet & Fruity — 7.3 / 10
Sour & Bright — 7.4 / 10
Bitter & Earthy — 2.9 / 10
Rich & Fat — 6.9 / 10
Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Sweetness 5.9 · Richness 5.8 · Citrus 5.8 · Sourness 5.4 · Fruity 4.7 · Umami 4.4 · Floral 4.0 · Salinity 3.9 · Nutty 3.6 · Allium 3.5 · Smoke 2.4 · Funk & Ferment 2.1 · Warm Spice 2.0 · Earthy 1.9 · Herbaceous 1.8 · Bitterness 1.6 · Heat 0.8

What's in it (14)

boneless chicken — 907 g
salt — 5 g
black pepper — 3 g
sesame seed paste — 41 g
olive oil — 41 g
honey — 30 g
lemon — 65 g
garlic — 12 g
cumin — 5 g
smoked paprika — 5 g
yellow new potatoes — 680 g
red onion — 110 g
flat-leaf parsley — 15 g
plain yogurt — 118 g

Time & effort: about 1 hr 13 min (48 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 116 kcal, 14.9 g protein, 2.8 g fat, 8.2 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (6 steps)

Pat the chicken thighs dry and season all over with 3/4 teaspoon of the salt and all the pepper; set aside.
In a large bowl, whisk the harissa paste, 2 tablespoons of the olive oil, honey, lemon zest and juice, garlic, cumin, and smoked paprika until smooth. Spoon 1/3 cup of this marinade into a small bowl and set aside for basting. Add the chicken to the remaining marinade, turn to coat, cover, and refrigerate at least 20 minutes or up to overnight.
Heat the oven to 425°F. Toss the potatoes and red onion with the remaining 1 tablespoon olive oil and 1/4 teaspoon of the salt on a large rimmed sheet pan; spread in an even layer and roast until just starting to soften at the edges, 15 minutes.
Push the potatoes and onion to the edges of the pan and nestle the marinated chicken thighs, skin-side up, in the center. Roast, brushing the chicken with the reserved marinade halfway through, until an instant-read thermometer inserted at the thickest part of a thigh reads 165°F, the skin is deeply browned and crisp, and the potatoes are fork-tender, 30-32 minutes.
Remove the pan from the oven and let the chicken rest 5 minutes.
Scatter the parsley over the chicken and vegetables and serve straight from the pan, with the yogurt alongside for spooning over.

Dishes with a similar flavor shape

Harissa-Roasted Chicken Thighs — Middle Eastern
Harissa Butter Roast Chicken — Middle Eastern
Harissa Roasted Cauliflower Steaks — Middle Eastern
Crispy Harissa Chicken Thighs with Couscous — Middle Eastern
Sheet-Pan Sausage, Potatoes, and Peppers — American

Keep reading: what sweetness, richness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.