Roasted Harissa Chicken over Scalloped Potatoes

I am in love with the idea of a sheet pan dinner. Harissa is another love. In other words, I had high expectations for this dish. Thankfully, it was a fabulous meal. In my house, a fighting-over-the-leftovers meal! 😉

This recipe was adapted from Grace Parisi, via Today Food. I left the skin on the potatoes and uniformly sliced them using a mandolin. I increased the garlic and used boneless, skinless chicken thighs and legs instead of bone-in, adjusting the cooking time accordingly.

We ate it with roasted pearl onions and zucchini as well as sautéed Swiss chard and beet greens with garlic and onions. Roasted acorn squash too. It would have been just as perfect with a green salad on the side. Wonderful.

I’m sharing this (almost) one-pan dish at Angie’s Fiesta Friday #139 this week, co-hosted by Antonia @ Zoale and Sandhya @ Indfused. Happy Weekend! Enjoy!

Yield: Serves 6

  • 2 pounds Yukon gold or Idaho potatoes, sliced 1/8-inch thick
  • 4 tablespoons extra-virgin olive oil, divided
  • coarse salt and freshly ground pepper
  • 2 tablespoons harissa
  • 1 teaspoon ground cumin
  • 4 cloves garlic
  • 10 boneless, skinless chicken thighs and/or legs (about 2 pounds)
  1. Preheat the oven to 425°, preferably on convection roast.
  2. Line the bottom of a large rimmed baking sheet or roasting pan with parchment.
  3. Using a mandolin, slice the potatoes 1/8-inch thick.
  4. In a medium bowl, toss the potatoes with 2 tablespoons of the oil and season with the salt and pepper.
  5. Arrange in an overlapping layer on the parchment. Place potatoes in the preheated oven for 15 minutes.
  6. In the same bowl, combine the harissa, cumin, garlic, 1 teaspoon salt and remaining 2 tablespoons oil.
  7. Arrange the chicken on a cutting board and make 2 partial slices in the top of each piece.
  8. Add the chicken to the bowl and rub with the harissa mixture, being sure to rub some into the cuts.
  9. Remove the potatoes from the oven and arrange the chicken over the top.
  10. Roast for an additional 25 minutes, or to an internal temperature of 165° on an instant–read thermometer.  Serve with a green salad or vegetables, as desired.

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

36 responses to “Roasted Harissa Chicken over Scalloped Potatoes

  1. Another winner, Josette! I’ve been meaning to buy harissa soon. I just found out our local spice store carries it. 🙂

  2. I’m so happy to know TJ is carrying harissa! Looking forward to trying this awesome dish!

  3. Fantastic dish Josette, it looks so delicious.

  4. I’ve wanted to cook with harissa for a while now and I agree with you, I’ve got to step my one sheet pan game up for sure. Thanks for making/sharing this Josette. I think I’ll go ahead and give it a try 😉

  5. Sounds and looking fantastic

    Would you be interested to be a Guest poster with us, and share some of your awesome recipes on our blog?

    Have a look at: https://cookandenjoyrecipes.wordpress.com/2016/09/09/update-fellow-bloggers-sharing-is-caring-recipe-exchange/ and leave me a note in the comments with a link to a recipe on your blog, if you’re interested. That will be just fantastic. Hope to hear from you soon 😊

  6. I’m loving the potato base 🙂

  7. This is a great idea and I am with you on the one pan meals. I love the idea of the potatoes underneath the chicken, and all of the flavor from the harissa. Thank you for sharing this lovely and flavorful meal with us at Fiesta Friday!

  8. A fabulous concept! Love the harissa flavoring, and I leave potato peels on too!

  9. I made a harissa-braised dish this weekend and was planning on using the leftover ingredients with chicken. Never would have thought to serve it with scalloped potatoes. Thanks for the inspiration.

  10. I make Elaine’s Rose Harrisa spice mix and I just love it. This meal you made sounds so good especially with all of the sides you served with it.

  11. I like coming across food where I just want to bite in. Yummy! Sheet pan meals are the best though. You just throw it all in one pan in the oven and have dinner ready all at once. This dish looks delicious!

  12. Saving this! Plus everything else you cook! I’m currently stalking all of your recipes, lol!

  13. This looks like a perfect dinner for me! Yum!

  14. Pingback: The Harissa Breakfast Bowl Experiment | The Pantry Portfolio

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