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This One-Pan Harissa Chicken is packed with bold, smoky flavors, roasted vegetables, and a creamy yogurt sauce. Easy to prepare, full of flavor, and perfect for a quick, satisfying meal!
Type of Cuisine:
Mediterranean
Prep Time: 20 minutes.
Cook Time: 50 minutes
How Many Servings?
4-6 servings
Ingredients:
1X
2X
3X
Adjust Servings
For the Chicken & Vegetables:
| 1 whole chicken (about 4-5 lbs), spatchcocked (or cut into pieces) | |
| 3 bell peppers, sliced into thick strips (use a mix of red, yellow, and orange for color) | |
| 1 medium eggplant, cut into 1-inch chunks | |
| 3 tablespoons harissa paste | |
| 3 tablespoons olive oil | |
| 2 tablespoons lemon juice (about 1/2 a lemon) | |
| 3 garlic cloves, minced | |
| 1 teaspoon smoked paprika | |
| 1 teaspoon ground cumin | |
| 1 teaspoon honey (optional, to balance the heat) | |
| Salt and black pepper, to taste | |
| 1/4 cup fresh parsley or cilantro,for garnish. |
For the Yogurt Sauce:
| 1 cup Greek yogurt | |
| 1 tablespoon lemon juice | |
| 1 garlic clove, finely minced | |
| 1 tablespoon olive oil 2 | |
| tablespoons fresh mint or parsley, finely chopped | |
| Salt and black pepper, to taste |
Preparation
1
Prepare the Harissa Marinade:
In a small bowl, whisk together harissa paste, olive oil, lemon juice, minced garlic, smoked paprika, cumin, honey (if using), and a pinch of salt and pepper.
In a small bowl, whisk together harissa paste, olive oil, lemon juice, minced garlic, smoked paprika, cumin, honey (if using), and a pinch of salt and pepper.
2
Marinate the Chicken:
Rub the whole chicken (inside and out, or under the skin if spatchcocked) generously with the harissa marinade. Toss the eggplant and bell peppers with any remaining marinade in a separate bowl. Cover the chicken and vegetables and refrigerate for at least 2 hours or overnight for best flavor.
Rub the whole chicken (inside and out, or under the skin if spatchcocked) generously with the harissa marinade. Toss the eggplant and bell peppers with any remaining marinade in a separate bowl. Cover the chicken and vegetables and refrigerate for at least 2 hours or overnight for best flavor.
3
Roast the Chicken & Vegetables:
Preheat your oven to 400°F (200°C). Arrange the chicken, skin-side up, on a large baking sheet or roasting pan, then scatter the marinated bell peppers and eggplant around it in a single layer. Roast in a preheated oven at 400°F (200°C) for 50-60 minutes, until the chicken is golden, crispy, and the internal temperature reaches 165°F (75°C) at the thickest part. Stir the vegetables once or twice during roasting to ensure even cooking.
Preheat your oven to 400°F (200°C). Arrange the chicken, skin-side up, on a large baking sheet or roasting pan, then scatter the marinated bell peppers and eggplant around it in a single layer. Roast in a preheated oven at 400°F (200°C) for 50-60 minutes, until the chicken is golden, crispy, and the internal temperature reaches 165°F (75°C) at the thickest part. Stir the vegetables once or twice during roasting to ensure even cooking.
4
.Make the Yogurt Sauce:
While the chicken is roasting, whisk together Greek yogurt, lemon juice, olive oil, garlic, and chopped mint or parsley in a bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
While the chicken is roasting, whisk together Greek yogurt, lemon juice, olive oil, garlic, and chopped mint or parsley in a bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
5
Serve:
Transfer the roasted chicken to a serving platter and arrange the roasted vegetables around it. Drizzle a bit of the yogurt sauce over the top for extra creaminess, and serve the rest on the side. Finish with a sprinkle of chopped parsley or cilantro for a fresh, vibrant touch.
Transfer the roasted chicken to a serving platter and arrange the roasted vegetables around it. Drizzle a bit of the yogurt sauce over the top for extra creaminess, and serve the rest on the side. Finish with a sprinkle of chopped parsley or cilantro for a fresh, vibrant touch.