Spiced Oven-Baked Chicken with Potatoes on One Sheet Pan

A succulent, no-fuss dinner: chicken thighs and potatoes roast together on one sheet pan. A yogurt marinade with harissa, paprika, turmeric, cumin, and coriander leaves the meat tender and fragrant, while the potatoes turn beautifully golden and crisp.

Ingredients

• Chicken thighs — 2.6 lb | 1.2 kg
• Potatoes — 1.8 lb | 800 g
• Salt — 1 to 1 1/2 tsp | 1–1.5 tsp
• Ground black pepper — 1/2 tsp | 0.5 tsp
• Sweet paprika — 1 tsp | 1 tsp
• Ground coriander — 1 tsp | 1 tsp
• Ground turmeric — 1/2 tsp | 0.5 tsp
• Ground cumin — 1/2 tsp | 0.5 tsp
• Harissa — 1 tsp | 1 tsp (or to taste)
• Tomato paste — 1 tsp | 1 tsp
• Olive oil — 1/4 cup | about 60 ml
• Plain yogurt — 2 tbsp | 2 tbsp
• Juice of half a lemon
• Garlic — 6 cloves, minced

Step-by-Step Recipe

1. Preheat the oven to 400°F | 200°C with top and bottom heat. Line a sheet pan with parchment or brush it lightly with oil.
2. Make the marinade: in a large bowl, whisk together the yogurt, olive oil, lemon juice, tomato paste, harissa, garlic, salt, black pepper, paprika, coriander, turmeric, and cumin until smooth.
3. Add the chicken thighs to the bowl and rub the marinade well over all sides. Let stand for 20 to 30 minutes at room temperature, or up to 12 hours in the refrigerator.
4. Peel the potatoes and cut them into large wedges. Transfer to a separate bowl and toss with 2 to 3 tbsp of the marinade from the chicken bowl. Mix well so the wedges are coated in spices and oil.
5. Arrange the potatoes on the sheet pan in a single layer. Place the chicken on top, skin side up.
6. Roast for 35 to 40 minutes at 400°F | 200°C. Then carefully turn the potatoes, leaving the chicken skin side up so it browns nicely.
7. Continue roasting for another 15 to 20 minutes, until fully cooked: the chicken juices should run clear and the potatoes should be tender and deeply browned.
8. If desired, switch on the broiler for 3 to 5 minutes for extra crisp skin.
9. Serve hot, sprinkled with fresh herbs and lemon wedges.

Tips and Variations

• Heat level: adjust the amount of harissa to taste, or replace it with chili flakes.
• No yogurt: use kefir, or mix sour cream with 1 to 2 tbsp water until yogurt-like in texture.
• Other chicken cuts: drumsticks and leg quarters take about the same time, wings need 10 to 15 minutes less, and breasts cook 15 to 20 minutes faster.
• Vegetables: add carrots, bell peppers, or zucchini cut into large pieces and toss them with the marinade.
• Marinating time: if you are short on time, even 10 to 15 minutes helps — the yogurt will already start tenderizing the meat.

Nutritional Value per Serving

Calories	≈ 620 kcal
Protein	≈ 34 g
Fat	≈ 34 g
Carbohydrates	≈ 44 g
Fiber	≈ 5 g
Sodium	≈ 1500 mg

FAQ

What can I use instead of harissa if I don’t have any?

Spicy adjika, chili paste, chili flakes, or a mix of sweet paprika with a pinch of cayenne will work well.

Can I make this with chicken breast?

Yes, but it cooks faster: about 25 to 30 minutes at 400°F | 200°C. Add 1 tbsp oil to the marinade, since breast meat is leaner than thighs.

Do I need to remove the skin from the thighs?

No, it is not necessary. The skin helps keep the meat juicy and creates a crisp finish. If you prefer a lighter dish, remove the skin before marinating.