Description
A flavorful and easy-to-make dish featuring marinated chicken thighs roasted with leeks and potatoes, served with a creamy yogurt sauce.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 3 tablespoons harissa paste
- 2 leeks, cleaned and sliced into half-moons
- 4 medium Yukon Gold or baby potatoes, chopped into bite-sized pieces
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup plain yogurt (Greek recommended)
- Fresh herbs (cilantro or parsley) for garnish
- Salt and pepper to taste
Instructions
- In a bowl, mix together chicken thighs and harissa paste. Marinate for at least 30 minutes.
- Preheat oven to 425°F (220°C).
- Spread leeks and potatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine.
- Nestle marinated chicken thighs on top of the vegetables.
- Roast for 35-40 minutes or until chicken is golden and cooked through. Broil for the last 2-3 minutes for crispy skin.
- While the chicken is roasting, mix yogurt with chopped herbs, lemon juice, and salt to create the yogurt sauce.
- Once cooked, plate the chicken and veggies, drizzle with yogurt sauce, and garnish with fresh herbs.
Notes
For added flavor, consider serving with warm pita bread or rice on the side.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: North African
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg