Crispy chicken skin, spicy harissa, lemon, leeks, fennel and some humble and comforting potatoes. That’s all it takes to make an easy, weeknight meal that will satisfy.
I love it when a recipe that has been on the “must make” list turns out so well. I saw the recipe for this Crispy Harissa and Lemon Chicken with Potatoes on Bon Appetit a while ago and it immediately joined the list of dishes I needed to try.
I got round to making it after buying some Tunisian harissa paste at Giovanni’s and it turned out to be such a tasty dish that it was good enough to share. 
The flavour combination is right up my alley. Crispy chicken skin (what’s more do you need?), spicy harissa, lemon, leeks, fennel and some humble and comforting potatoes. This dish is an easy breezy midweek meal or a casual dinner party feast with not much trouble at all.
Make sure you use a large enough roasting pan so that the chicken and potatoes are not too crowded in the pan. To make sure the potatoes are cooked properly, use baby potatoes that have been quartered. You can also parboil them if you have the time and then just halve them before placing in the pan. And if you like a bit more spice, double the harissa paste.
I hope you enjoy this recipe for Crispy Harissa and Lemon Chicken with Potatoes. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred.
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Harissa Lemon Chicken
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Sheet pan chicken with vibrant flavors. A simple, delicious weeknight meal.
Ingredients
- 4 skin-on chicken thighs
- 1 cups (400 g) baby potatoes
- Sea salt flakes
- 1 tbsp Baleia Extra Virgin Olive Oil
- 2 medium leeks
- 1 tbsp (15 ml) hot harissa paste
- 4 garlic cloves
- 2 medium fennel bulbs
- 1 fl oz (30 ml) lemon juice
Instructions
- Preheat oven to 428°F (220°C)
- Season chicken with salt and place, skin side down, in a large pan.
- Drizzle potatoes with olive oil and arrange around chicken.
- Heat the pan over medium heat and cook, without moving chicken but turning potatoes occasionally, until chicken skin is browned and crisp, for 15 minutes.
- Transfer chicken skin side up and potatoes to a plate, leaving as much fat in the pan as possible.
- Add leeks and cook for a few minutes.
- Reduce heat slightly, add harissa and garlic, and cook for a few more minutes.
- Add fennel and lemon juice and cook for 5 minutes, stirring to ensure fennel is coated in sauce.
- Place potatoes in a roasting tray and spoon the harissa and fennel mixture over them.
- Place chicken skin side up among potatoes and fennel and roast for 15-20 minutes, until chicken and potatoes are cooked through and juices run clear when pierced.
- Transfer to a serving platter and top with a few fennel fronds.
Notes
- For extra crispy skin, ensure the chicken thighs are completely dry before seasoning and searing.
- To reduce the spice level, start with 1/2 tbsp harissa paste and add more to taste.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet or oven.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Moroccan-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5
- Sodium: 400
- Fat: 30
- Saturated Fat: 8
- Unsaturated Fat: 20
- Carbohydrates: 35
- Fiber: 5
- Protein: 35
- Cholesterol: 150
Frequently Asked Questions
Can I use a different type of potatoes instead of baby potatoes?
While baby potatoes work best for even cooking, you can use regular potatoes cut into similar-sized pieces, but ensure they are parboiled for better results.
What if I want more heat in my Harissa Lemon Chicken?
You can double the amount of harissa paste for added spice, ensuring the flavors remain balanced with the lemon and other ingredients.
How should I prepare the leeks and fennel for this recipe?
Slice the leeks and fennel thinly, and make sure to clean them well to remove any dirt or grit before adding them to the pan.
