5 from 9 votes
Sheet Pan Harissa Chicken with Onions and Potatoes
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

This Sheet Pan Harissa Chicken with Potatoes and Onions is jam packed with bold, savory, smoky, spicy flavors and perfectly balanced with a dollop of lemony yogurt! Effortless and easy, yet downright delicious, this complete sheet pan meal is the answer to your weeknight dinner woes!

Course: entree, Main Course
Cuisine: Mediterranean
Keyword: chicken, Easy, Greek yogurt, harissa, lemon, onions, potatoes, sheet pan, thighs
Servings: 4
Calories: 563 kcal
  • 2 Lemons – one sliced into rounds and one juiced
  • 3 TBS Harissa Paste *
  • 2 Cloves Garlic – minced and divided
  • 1 TBS Honey
  • 1 TBS Extra Virgin Olive Oil , plus more for drizzling on potatoes & onions
  • ½ tsp Cumin
  • Sea Salt and Ground Black Pepper , to taste
  • 1 ½ - 2 Pounds Bone-in, Skin-on Chicken Thighs (about 4 total)
  • 1 Pound New Potatoes – quartered or halved
  • 1 Yellow Onion – cut into 8 wedges
  • Yoghurt Dip:
  • ½ Cup Strained Greek Yogurt *
  • 2 tsp Cilantro – finely chopped
  • Serving Options: Arugula, Cilantro, Lemon Wedges
  1. Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with non-stick aluminum foil.
  2. For the marinade*: In a small bowl combine, 1 tablespoon of the lemon juice, harissa, 1 clove of minced garlic, honey, oil, cumin, sea salt and pepper. Mix to combine.
  3. Place the lemon slices in the middle of the prepared baking sheet. Place the chicken, skin-side up, on top of the lemon slices. Rub the chicken all over with the harissa marinade *. Arrange the potatoes and onions around the chicken on the baking sheet and drizzle with olive oil. Season generously with salt and pepper.
  4. Roast for 35-45 minutes, or until the chicken is cooked through (165 degrees F) and everything is golden brown and crisp.
  5. Meanwhile, make the yogurt dip: In a small bowl combine the yogurt with the remaining lemon juice, garlic and cilantro. Season to taste with salt and pepper.
  6. Serve the chicken and potatoes with yogurt dip, arugula, cilantro and lemon wedges. Enjoy!
Recipe Notes

1. I used bone-in, skin on chicken thighs for this meal, but you can substitute chicken breast or bone-less, skinless chicken thighs. You will just need to adjust the cooking time down, because your chicken won’t take as long to cook. I recommend if you do substitute the type of chicken, you start the potatoes in the oven and then add the chicken to the baking sheet after 10 minutes or so. If you adjust the cooking time down, but don’t pre-roast the potatoes for a few minutes, they won’t turn out golden brown, crispy and delicious.

2. You can make your own harissa or use store bought. I like either Mina Harissa (spicy) or Mediterranean Gourmet Moroccan Harissa (100% natural with pickled lemon). You can find harissa in the ethnic isle of most grocery stores.

3. If you want chicken with a TON of flavor, you can marinate the chicken thighs in the harissa-honey mixture for a few hours, or up to overnight, instead of just brushing it on the chicken.

4. The recipe calls for Fage Greek yogurt, which is just Greek yogurt that has been strained. You can substitute regular Greek yogurt and strain it yourself. Simply place the Greek yogurt in a cheesecloth and suspend it over a bowl. Place it in the refrigerator for AL LEAST 30 minutes to strain.

5. If you aren’t a fan of cilantro, you can absolutely substitute fresh parsley.

6. If you are looking to add a little more greens to your meal, this chicken pairs really nicely with peppery arugula!

Nutrition Facts
Sheet Pan Harissa Chicken with Onions and Potatoes
Amount Per Serving
Calories 563 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 8g50%
Cholesterol 167mg56%
Sodium 300mg13%
Potassium 1017mg29%
Carbohydrates 35g12%
Fiber 5g21%
Sugar 9g10%
Protein 33g66%
Vitamin A 210IU4%
Vitamin C 55.3mg67%
Calcium 78mg8%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.