Harissa & Yogurt Chicken
The star of this simple sheet-pan dinner is harissa, a spicy North African paste made with chiles, garlic, olive oil, and spices. If you’re concerned about popping open a whole jar to use only a teaspoon, know that harissa stays good in the fridge for months and has endless culinary applications. Use it to add heat to marinades for beef, pork, or chicken, or try it stirred into mayonnaise, hummus, or Greek yogurt for a sandwich spread or dip.
Uncooked baby potatoes
Uncooked boneless skinless chicken thigh(s)
Plain lowfat yogurt
⅓ cup(s), chopped
- Preheat the oven to 450°F. Spray a large sheet pan with cooking spray.
- Add the potatoes to the pan and coat with cooking spray. Season with ¼ tsp of the salt. Roast for 15 minutes.
- Meanwhile, in a large bowl, combine the yogurt, mint, cumin, harissa, and the remaining ½ tsp salt. Add the chicken and toss to coat.
- Reduce the oven temperature to 400°F. Stir the potatoes and push them to the sides of the pan. Arrange the chicken on the pan and spoon any remaining sauce over the chicken. Roast until an instant-read thermometer inserted into the centers of the chicken registers 165°F, 30 to 35 minutes.
- Serving size: about 5 oz chicken and ⅓ cup potatoes