One-Pan Harissa Chicken Thighs with Potatoes and Lime
Searching for a weeknight dinner idea that's as easy as it is 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.
Servings: 4 people
Calories: 685kcal
Equipment
Ingredients
For baking:
- 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
For serving:
- 1 lime (use the juice to squeeze over the baked chicken)
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 685kcal | Carbohydrates: 40g | Protein: 46g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 173mg | Sodium: 802mg | Potassium: 919mg | Fiber: 4g | Sugar: 21g | Vitamin A: 1305IU | Vitamin C: 71mg | Calcium: 62mg | Iron: 3mg
