One-Pot Wonders

One-Pan Chicken & Potatoes With Harissa

December 13, 2021
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Photo by Rocky Luten. Prop Stylist: Molly Fitzsimons. Food Stylist: Monica Pierini.
Author Notes

I often like to make meals that don’t require too many steps or hours of waiting. We all have busy days, and in my family, dinner is the time we sit together to enjoy the meal and catch up, which is why I like to make it special—but not challenging or time-consuming.

This particular harissa chicken and potato bake is something everyone enjoys, and it’s simple to put together on a workday. Layered with spicy harissa and fragrant spices, this potent marinade soaks into the chicken and potatoes as it baked. You end up with a flavorful, warming meal. Plus, you can prepare everything in one dish and serve it straight from the oven, saving on all the washing up, too. Once you have tried this recipe, next time try adding some other vegetables to it, like carrots, cauliflower florets, or green beans. —Chetna Makan

  • Prep time 30 minutes
  • Cook time 55 minutes
  • Serves 4
Ingredients
  • 1 tablespoon light brown sugar
  • 1 tablespoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon granulated garlic
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon sea salt
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons harissa paste
  • 8 chicken thighs (bone-in, skin removed), two slits cut into each thigh
  • 2 white onions, cut into 1-inch chunks
  • 3 medium (about 1½ pounds) red, Maris Piper, or Yukon Gold potatoes, cut into 1-inch chunks
  • 3/4 cup vegetable or chicken stock
  • Lemon or lime wedges, for serving
  • Cooked rice or couscous, for serving
In This Recipe
Directions
  1. Heat the oven to 400°F/200°C. In a small bowl, combine the brown sugar, cumin, turmeric, garlic, ginger, cinnamon, and salt. Mix in the oil and harissa. In a large bowl, combine the chicken, onions, and potatoes and add the marinade to it. Using your hands, mix it all well and make sure everything is coated with the marinade.
  2. Transfer all the onions and potatoes into a 9x13-inch baking dish (leave the chicken in the bowl). Pour the stock over the vegetables and mix well. Place the chicken on top of the vegetables and bake for 25 minutes, then baste the chicken by drizzling some of the liquid from the bottom of the dish over top. Continue cooking for another 25 to 30 minutes, until the chicken is cooked through (once it registers 165°F on a thermometer) and the vegetables are soft. Let it sit for 5 minutes, then serve hot with a spoonful of the juices and a squeeze of lemon or lime over rice or couscous.

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