Harissa and yogurt chicken with potatoes
1
Points®
Total time: 55 min • Prep: 10 min • Cook: 45 min • Serves: 8 • Difficulty: Easy
The star of this simple sheet-pan dinner is harissa, a spicy North African paste made with chiles, garlic, olive oil, and spices.
Ingredients
Cooking spray
6 spray(s)
Uncooked baby potatoes
1 pound(s)
Table salt
¾ tsp, divided
Plain low fat yogurt
1 cup(s)
Peppermint leaves
⅓ cup(s), chopped
Ground cumin
2 tsp
Harissa paste
1 tsp
Uncooked skinless boneless chicken thigh
2½ pound(s)
Instructions
1
Preheat the oven to 450°F. Spray a large sheet pan with cooking spray.
2
Add the potatoes to the pan and coat with cooking spray. Season with ¼ tsp of the salt. Roast for 15 minutes.
3
Meanwhile, in a large bowl, combine the yogurt, mint, cumin, harissa, and the remaining ½ tsp salt. Add the chicken and toss to coat.
4
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.
5
Serving size: about 5 oz chicken and ⅓ cup potatoes
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