Searching for a weeknight dinner idea that's as easy as delicious? My One-Pan Harissa Chicken Thighs with Potatoes and Lime comes straight from the oven to your dinner table, making your evening meal a breeze.
This recipe comes from my collection of meals made in one pot where you can find a variety of recipes created for the entire family, like this Pork Chops And Roasted Vegetables, Cheesy Chorizo and Tomato Baked Pasta, or this Beans And Sausage Casserole.
Did you ever find yourself stuck in a dinner rut, cycling through the same few dishes week after week?
I've been there, and that's precisely what inspired me to create this One-Pan Harissa Chicken Thighs with Potatoes and Lime recipe. It is a culinary adventure right in your kitchen, blending the smoky spiciness of harissa powder with the zesty kick of fresh limes.
Add in the natural sweetness of honey and the robust flavors of garlic and onion, and you've got a dish that's far from ordinary.
Best of all, it's a one-pan meal, making cleanup a breeze. So, if you're looking for new weeknight dinner ideas, you've come to the right place.
Why do I like this recipe:
Quick and easy: This is your go-to recipe if you are short on time but still want a home-cooked meal. In less than an hour, you can put this easy weeknight meal on the table that doesn't skimp on flavor.
Straight from the oven: There is something comforting about a meal that comes hot and ready straight from the oven. It is like a warm hug on a plate.
Crowd-pleaser: Whether it's a casual family dinner or you're having friends over, this harissa chicken dish is sure to impress. It's a versatile weeknight dinner that's just as perfect for a laid-back weekend meal.
One-Pan Magic: Forget about a sink full of dishes; this is a one-pan meal. That means less cleanup and more time to enjoy your evening.
- Chicken Thighs
Chicken thighs are the star of this one-pan meal. They are juicy and flavorful, and the skin crisps up beautifully when baked. I used chicken thighs with the skin on but without the bone. They cook faster, and the skin brings a lot of flavor to the dish.
If you're not a fan of chicken thighs, boneless, skinless chicken breasts can work. Just keep an eye on the cooking time, as they can dry out faster.
These small, waxy potatoes hold their shape well and absorb flavors like a sponge, making them perfect for this weeknight dinner idea.
Baby red potatoes or Yukon Golds can also do the trick if you can't find new or fingerling potatoes.
- Red Bell Pepper
The red bell pepper adds a pop of color and a sweet, slightly smoky flavor to the dish.
Yellow or orange bell peppers can be used for a different color but similar flavor. For a spicier kick, you could even use a poblano.
- Onion (Red or White)
Onions bring a depth of flavor that balances the heat from the harissa powder. They become tender and caramelize when baked.
Shallots or even green onions can be used if you're out of regular onions.
- Garlic Cloves
Thinly sliced garlic infuses this weeknight dinner with a fragrant aroma and a subtle, earthy flavor.
Garlic powder or minced garlic can be used in a pinch.
- Harissa powder:
Harissa is a North African spice blend that is gaining popularity in kitchens worldwide. It is a mix of chili peppers, garlic, and other spices like cumin and coriander, all ground into a powder or paste.
This versatile ingredient adds a smoky, spicy kick to dishes, making it the secret weapon in this delicious recipe.
If harissa isn't your thing or you can't find it, a mix of smoked paprika and cayenne pepper, with some cumin and coriander powder, can add a similar zing.
Fresh lime wedges add a citrusy brightness that cuts through the richness of the chicken thighs and honey.
If limes aren't available, lemons can serve as a decent alternative for this easy weeknight meal.
A drizzle of honey balances the heat from the harissa powder and adds a subtle sweetness. It also helps with the caramelization.
Maple syrup or agave nectar can be used if you're out of honey.
- Olive Oil
A good olive oil helps everything meld together in this one-pan wonder dish.
Canola or vegetable oil can be used, but olive oil really adds an extra layer of flavor.
How to make this dish:
Step 1. Preheat Your Oven
Start by setting your oven to 425°F (220°C). Give it some time to reach the desired temperature, ensuring your chicken thighs and new or fingerling potatoes will bake to perfection.
Step 2. Get Your Ingredients Ready
In a large baking pan, combine the chicken thighs, new or fingerling potatoes, red bell pepper chunks, sliced onions, thinly sliced garlic, and lime wedges. Make sure your pan is spacious enough for a single layer.
Step 3. Time to Season
Evenly distribute the harissa powder, salt, and ground pepper over your chicken and vegetable mixture. Follow this up by gently drizzling olive oil and clear honey over everything.
Step 4. Mix It Up
Using clean hands, mix all the ingredients well. Make sure each piece is evenly coated with the harissa powder, honey, and other seasonings.
Step 5. Let's Get Roasting
Place your prepared pan in the preheated oven. Roast the mixture for about 25-30 minutes, turning the chicken thighs and potatoes occasionally. This ensures even cooking and a well-balanced, easy weeknight meal.
6. Serve and Enjoy
Once the chicken is fully cooked and the vegetables are tender to your liking, it's time to serve. Remove the pan straight from the oven and squeeze the juice of the extra lime over the top for a fresh, citrusy twist on this baked dinner.
- Harissa Heat: If you're new to harissa powder, start with a smaller amount and taste as you go. Its spiciness can vary by brand.
- Potato Perfection: If you're using larger new or fingerling potatoes, consider halving them for quicker and more even cooking.
- Lime Love: Don't skip the fresh lime juice at the end; it really elevates the dish, making it a one-pot wonder you'll want to make again and again.
What to serve with this dish:
You can also add grilled asparagus, or steamed vegetables, like broccoli or green beans.
Refrigerating: Transfer leftovers to an airtight container and store for up to 3-4 days. To reheat, you can use a microwave or place them back in the oven until warmed through.
Freezing: This one-pan meal also freezes well. Place the cooled chicken thighs and vegetables in a freezer-safe container. It will keep well for up to 2-3 months. To enjoy, thaw in the refrigerator overnight and reheat in the oven.
Expert Tip: If you're planning to freeze the dish, consider squeezing fresh lime juice only when you're ready to eat. The citrus flavor is best when fresh.
Yes, you can! Harissa paste will give you a more concentrated flavor. Just be cautious with the amount. Start with a teaspoon and adjust to your liking.
It all depends on the harissa powder you use. Some brands are spicier than others, so if you're sensitive to heat, start with a smaller amount and taste as you go.
You can, but keep in mind that bone-in chicken thighs may take a bit longer to cook. Make sure to check the internal temperature, which should reach 165°F (74°C), to ensure it's fully cooked.
Yes, you can assemble everything in the pan and keep it covered in the refrigerator for up to a day. Just remember to let it come to room temperature for about 30 minutes before popping it in the oven.
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One-Pan Harissa Chicken Thighs with Potatoes and Lime
- 8 chicken thighs small
- 10 ounces new potatoes or fingerling potatoes halved if large
- 1 red bell pepper cored, deseeded and cut into large chunks
- 1 large onion red or white
- 3 garlic cloves sliced thin
- 1 tablespoon harissa powder
- 4 tablespoons clear honey
- 2 limes cut into wedges
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1 lime (use the juice to squeeze over the baked chicken)
- Preheat the Oven: Begin by setting your oven to 425°F (220°C) and allow it to reach temperature.
- Prepare the Ingredients: In a large baking pan, combine the chicken, potatoes, red pepper, onions, garlic, and lime wedges. Make sure to use a pan big enough so that everything can be spread out in a single layer.
- Season the Mixture: Evenly sprinkle the harissa, salt, and pepper over the ingredients. Next, gently drizzle the oil and honey over everything.
- Mix Everything Together: With clean hands, thoroughly mix the ingredients, ensuring that everything is evenly coated with the seasonings and drizzles.
- Roast the Chicken and Potatoes: Place the pan in the preheated oven and roast for about 25-30 minutes. Make sure to turn the chicken and potatoes occasionally for even cooking. Continue roasting until the chicken is fully cooked and the vegetables are tender to your liking. The internal temperature should reach 165°F (74°C), to ensure it's fully cooked.
- Serve: Finally, serve the baked chicken and potatoes hot, and squeeze the juice of the lime over the top for a fresh citrus twist.
- Harissa Heat: The spiciness of harissa powder can vary by brand. If you're new to it, start with a smaller amount and adjust to taste.
- Potato Size: If you're using larger new or fingerling potatoes, consider halving them for quicker and more even cooking.
- Chicken Thighs: This recipe uses chicken thighs with no bone but with skin for maximum flavor. However, you can substitute with boneless, skinless chicken breasts if you prefer. Just adjust the cooking time accordingly.
- Citrus Boost: Don't skip the fresh lime juice at the end; it adds a zesty kick that elevates the whole dish.
- Leftovers: This dish stores well in the fridge for up to 3-4 days. It's just as delicious reheated, making it a great option for meal prep.
- Freezer-Friendly: This dish can be frozen for up to 2-3 months. Thaw in the fridge overnight before reheating.
- Serving Suggestions: While this is a complete meal on its own, it pairs well with a simple green salad or steamed vegetables for a well-rounded dinner.
- Internal Temperature: Check that the internal temperature reaches 165°F (74°C) to ensure it's fully cooked.