Moroccan-style Harissa Chicken and Potato Bake

Moroccan-style Harissa Chicken and Potato Bake is the perfect dinner idea that requires minimal effort yet is irresistibly delicious! It’s one of those dishes where the oven does the hard work for you. This recipe is very flavorful with a slightly spicy kick.

WHAT IS HARISSA CHICKEN AND POTATO BAKE

This Harissa Chicken and Potato Bake is a combination of juicy chicken thighs covered in a delicious harissa marinade, baked on top of spiced potatoes. The result is a very flavorful Moroccan-style dish that requires minimal effort and preparation on your part.

INGREDIENTS YOU’LL NEED

• Chicken thighs: Choose skin-on, bone-in chicken thighs for the best results.
• Chicken marinade: You’ll need harissa paste, lemon, honey and garlic cloves for the best harissa chicken marinade.
• Potatoes: Choose baby potatoes and quarter them for even and quick baking.
• Spices: Use Moroccan-style spices to give this dish a unique taste. I used paprika, cumin, coriander, cayenne pepper, salt and black pepper.
• Olive oil: Use olive oil suitable for baking.
• Parsley: Finely chop fresh parsley for garnish.

HOW TO MAKE HARISSA CHICKEN AND POTATO BAKE

Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.

Step 1: Prepare the chicken. In a large bowl, mix harissa paste, lemon zest, lemon juice, honey, and minced garlic to create a marinade. Coat the chicken thighs thoroughly and set aside. For a flavour boost, let them marinate for at least 30 minutes or refrigerate for a few hours.

Step 2: Prepare the potatoes. Toss the baby potatoes with paprika, cumin, coriander, cayenne pepper, salt, pepper, and olive oil in a large mixing bowl. Ensure the potatoes are evenly coated with spices.

Step 3: Assemble the dish. Spread the spiced potatoes evenly in a large baking dish or tray lined with parchment paper. Place the marinated chicken thighs on top, skin-side up.

Step 4: Bake. Preheat your oven to 400°F (200°C). Bake for about 40 minutes, then cover with foil and bake for an additional 20 minutes or until the chicken is cooked through and the potatoes are tender.

Step 5: Garnish and serve. Once out of the oven, sprinkle the dish with freshly chopped parsley. Serve it with the refreshing accompaniment of Moroccan Tomato Side Salad. Enjoy!

STORING AND FREEZING

To store: Store leftovers in an airtight container in the fridge for up to three days.

To freeze: Wrap the dish securely, ensuring it’s freezer-friendly, and place it in the freezer for up to three months.

TOP TIPS

• Marinate for maximum flavour: Give the chicken time to soak up the harissa marinade for an extra burst of flavour.
• Perfectly spiced potatoes: Ensure each potato gets a good coating of the spice mix for a uniform and delicious taste.
• Crispy skin: For an irresistible crunch, finish the dish under the grill for a few minutes after baking.

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Moroccan-style Harissa Chicken and Potato Bake

Recipe by Magda Gonczaruk | Good Food Discoveries

5.0 from 2 votes

Course: DinnerCuisine: MoroccanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories per serving

853

kcal

Total time

1

hour 

15

minutes

Moroccan-style Harissa Chicken and Potato Bake is the perfect dinner idea that requires minimal effort yet is irresistibly delicious! It’s one of those dishes where the oven does the hard work for you. This recipe is very flavorful with a slightly spicy kick.

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INGREDIENTS

• For the chicken:

• 8 chicken thighs, skin-on, bone-in

• 2 tbsp harissa paste

• 1/2 lemon, zest and juice

• 1 tbsp honey

• 2 garlic cloves, minced

• For the potatoes:

• 2 lbs (about 1 kg) baby potatoes, quartered

• 1 tsp paprika

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1/2 tsp cayenne pepper

• 1 tsp salt

• 1/2 tsp ground pepper

• 3 tbsp olive oil

• For serving:

• Fresh parsley, chopped

• Moroccan Tomato Salad

DIRECTIONS

• Preheat your oven to 400°F (200°C).
• In a large bowl, combine harissa paste, lemon zest, lemon juice, honey, and minced garlic to create a marinade.
• Place the chicken thighs in a bowl and coat them thoroughly with the harissa marinade. Set aside. If you have time, let them marinate for at least 30 minutes, or refrigerate for a few hours for more flavor.
• In a large mixing bowl, toss the baby potatoes with paprika, ground cumin, ground coriander, cayenne pepper, salt, ground pepper, and olive oil. Ensure the potatoes are well coated.
• Take a large baking dish or baking tray lined with parchment paper and evenly spread the spiced potatoes on the bottom.
• Place the marinated chicken thighs on top of the potatoes, skin-side up.
• Bake in the preheated oven for about 40 minutes, cover with kitchen foil and bake for additional 20 minutes or until the chicken is cooked through and the potatoes are tender.
• Once cooked, garnish the dish with chopped fresh parsley before serving.
• Serve it with Moroccan Tomato Side Salad and enjoy!

Notes

• To store, transfer it to an airtight container and refrigerate for up to 3 days.
• To freeze, wrap the dish securely, ensuring it’s freezer-friendly, and place it in the freezer for up to 3 months.
• The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Nutrition Facts

• Total number of serves: 4
• Calories: 853kcal
• Carbohydrates: 43.3g
• Protein: 67.8g
• Fat: 46.4g
• Saturated Fat: 1.6g
• Fiber: 4.5g

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