Close up of chicken and potates and leeks with Siracha

This spicy roasted chicken with potatoes and leeks is easy to make and so easy to enjoy!  The recipe calls for a marinade made with Harissa, a little cumin and olive oil.

Harissa is a Tunisian hot chili pepper paste. The main ingredients of which are roasted red peppers, Serrano peppers and other hot chili peppers, spices and herbs such as garlic paste, coriander seed and vegetable oil to help preserve it.

I used Sriracha sauce as I always have it on-hand.  The ingredients are very similar to those in Harissa.

Do not let using the spicy sauce deter you from making this dish.  The heat does not overpower the food.  The final flavor had just the right amount of wonderful spice on the palate at the finish.

Yukon Gold potatoes

Yukon Gold potatoes are my favorite!  They are less starchy than our everyday Idaho spud, and have an almost-creamy texture that works well in this dish.

Leeks for Roasted Chicken and Leeks

Thinly sliced leeks and potatoes are a wonderful compliment to the chicken and the spice.

Thick sliced Yukon Gold potatoes with olive oil and Leeks

The flavors are amazing!  Look at those browned veggies….. you can almost taste the roasted goodness now!

Spicy Roasted Chicken, Potatoes and Leeks

I served this pan-roasted meal with a light salad tossed with a citrus-infused vinaigrette and fresh crusty bread.

We were happy for leftovers, which we willingly devoured on day 2.

This wonderful recipe is from Melissa Clark of the NY Times.  Her recipe called for a yogurt, garlic, chopped arugula, lemon juice sauce on the chicken when it was served.  We opted not to serve with this but the recipe follows.


Spicy Roasted Chicken with Potatoes and Leeks
Time: 1 hour, plus marinating
Serves 4

1 ½ lbs chicken thighs and drumsticks, rinsed and patted dry
1 ¼ pounds of Yukon Gold potatoes, halved and sliced into 1/2 inch slices
2   teaspoons of salt, kosher if you have on hand
½ teaspoon black pepper
1 ½ tablespoons Harissa or Sriracha sauce
½ teaspoon ground cumin
4 ½ tablespoons extra-virgin olive oil
½ teaspoon lemon zest

1.  Combine chicken and potatoes in a large bowl.  Season with salt and pepper.  In a small bowl whisk together the chili sauce, cumin and 3 tablespoons of the olive oil.  Pour over the chicken and potatoes and toss to combine.  Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.  Take the bowl out of the refrigerator 30 minutes before baking.

2.  Meanwhile, in a medium bowl combines the leeks, lemon zest, pinch of salt and the remaining  1 ½ tablespoons of oil.

3. Heat oven to 425 degrees.  Arrange chicken and potatoes on a large baking sheet in a single layer.  I kept the chicken at one end and the potatoes at the other.  Roast for 15 minutes.  Remove pan and quickly turn the potatoes and arrange among the chicken pieces.  Toss the leeks over the pan.  Roast until chicken and potatoes are cooked through and everything is browning and a little crispy, another 25 – 30 minutes.

Remove from oven and add a little drizzle of a mix of a little olive oil and a dash of lemon juice.

Serve with the salad and crusty bread!

Here is Ms. Clark’s Yogurt sauce.  She spoons this on the chicken and vegetables once out of the oven and while in the pan, right before serving:

1/3 plain yogurt
1 small clove of garlic
chopped fresh dill
2 ounces baby arugula

To serve, combine the ingredients and spoon over the chicken and potatoes before serving.

Bon Appétit!

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6 Responses to Spicy Roasted Chicken with Potatoes and Leeks

  1. Daniela says:

    Oh Denise, this chicken looks so delicious- I’m hungry now!

  2. I can’t pin this fast enough, Denise! I’m not a “spicy” eater, but I’m glad you said to try it anyway.

  3. I love leeks, these look wonderful. Thanks for posting. Hello from Busy Monday.

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