Harissa Chicken with Leeks, Potatoes and Yogurt

Melissa Clark's Harissa Chicken and Potatoes with Yogurt from her cookbook "Dinner, Changing the Game"

This delicious recipe is from Melissa Clark’s phenomenal cookbook, Dinner, Changing the Game. And we can say with confidence that this recipe in particular will change your dinner game for the better. Easy as well as flavorful, you’ll want to add this recipe to your weekly dinner menu AND use it to entertain. Clark’s cookbook provides incredible, highly useable recipes. This book is an amazing addition to your cookbook collection and a wonderful gift for anyone who loves to cook!

We hope you enjoy!

Harissa Chicken with Leeks, Potatoes and Yogurt

1 1/2 pounds bone in, skin on chicken thighs and drumsticks

1 1/4 pounds Yukon Gold potatoes peeled and cut in 1 x 1/2 inch chunks

3 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

2 tablespoons harissa

1/2 teaspoon ground cumin

4 1/2 teaspoons extra-virgin olive oil, plus more as needed

2 leeks, white and light green parts, halved lengthwise, rinsed and thinly sliced into half-moons

1/2 teaspoon grated lemon zest

1/3 cup plain yogurt, preferably whole-milk (if using Greek, thin it down with a little milk to make it drizzle-able)

1 small garlic clove

1 cup mixed soft fresh herbs such as dill, parsley, mint, and/or cilantro leaves

Fresh lemon juice as needed

  1. Combine the chicken and potatoes in a large bowl. Season them with 2 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper. In a small bowl, whisk together the harissa, cumin and 3 tablespoons of the olive oil. Pour this mixture over the chicken and potatoes, and toss to combine. Let it stand for 30 minutes.
  2. Meanwhile, in a medium bowl, combine the leeks, lemon zest, 1/4 teaspoon of the salt, and the remaining 1 1/2 tablespoons olive oil.
  3. Heat oven to 425 degrees Fahrenheit.
  4. Arrange the chicken and potatoes in a single layer on a large rimmed baking sheet, and roast for 20 minutes. Then toss the potatoes lightly, and scatter the leeks over the baking sheet. Roast until the chicken is cooked through and everything is golden and slightly crisped, 20-25 minutes.
  5. While the chicken cooks, place the yogurt in a small bowl. Grate the garlic clove over the yogurt, and season with the remaining 1/4 teaspoon salt and 1/4 teaspoon of pepper.
  6. Spoon the yogurt over the chicken and vegetables in the baking sheet. (or you can transfer everything to a platter if you want to be fancy about it). Scatter the herbs over the yogurt, drizzle some olive oil and lemon juice over the top, and serve.