{"id":306,"date":"2026-06-29T21:51:45","date_gmt":"2026-06-29T21:51:45","guid":{"rendered":"https:\/\/keeillena.com\/?p=306"},"modified":"2026-06-29T21:53:33","modified_gmt":"2026-06-29T21:53:33","slug":"honey-harissa-chicken-with-roasted-potatoes-and-whipped-feta","status":"publish","type":"post","link":"https:\/\/keeillena.com\/index.php\/2026\/06\/29\/honey-harissa-chicken-with-roasted-potatoes-and-whipped-feta\/","title":{"rendered":"Honey Harissa Chicken with Roasted Potatoes and Whipped Feta"},"content":{"rendered":"
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Honey Harissa Chicken with Roasted Potatoes and Whipped Feta<\/h2>Recipe by Kiarra<\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

30<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

40<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • Harissa Honey Chicken<\/strong><\/li>
  • <\/span>

    2 lbs boneless, skinless chicken thighs<\/span><\/p><\/li>

  • <\/span>

    2 tablespoons harissa paste<\/span><\/p><\/li>

  • <\/span>

    2 tablespoons honey<\/span><\/p><\/li>

  • <\/span>

    1 tablespoon olive oil<\/span><\/p><\/li>

  • <\/span>

    1 teaspoon smoked paprika<\/span><\/p><\/li>

  • <\/span>

    1 teaspoon garlic powder<\/span><\/p><\/li>

  • <\/span>

    1 teaspoon kosher salt<\/span><\/p><\/li>

  • <\/span>

    1\/2 teaspoon black pepper<\/span><\/p><\/li>

  • <\/span>

    Juice of 1\/2 lemon<\/span><\/p><\/li>

  • Crispy Smashed Potatoes<\/strong><\/li>
  • <\/span>

    1 1\/2 pounds baby Yukon Gold potatoes<\/span><\/p><\/li>

  • <\/span>

    2 tablespoons olive oil<\/span><\/p><\/li>

  • <\/span>

    1 teaspoon garlic powder<\/span><\/p><\/li>

  • <\/span>

    1 teaspoon paprika<\/span><\/p><\/li>

  • <\/span>

    1 teaspoon kosher salt<\/span><\/p><\/li>

  • <\/span>

    1\/2 teaspoon black pepper<\/span><\/p><\/li>

  • Whipped Feta<\/strong><\/li>
  • <\/span>

    8 ounces feta cheese<\/span><\/p><\/li>

  • <\/span>

    1\/2 cup plain Greek yogurt<\/span><\/p><\/li>

  • <\/span>

    2 tablespoons olive oil<\/span><\/p><\/li>

  • <\/span>

    Juice of 1\/2 lemon<\/span><\/p><\/li>

  • <\/span>

    1 small garlic clove<\/span><\/p><\/li>

  • Herb Salad<\/strong><\/li>
  • <\/span>

    1 cup chopped parsley<\/span><\/p><\/li>

  • <\/span>

    1\/2 cup chopped cilantro<\/span><\/p><\/li>

  • <\/span>

    1\/4 cup chopped mint (optional)<\/span><\/p><\/li>

  • <\/span>

    1\/4 small red onion, thinly sliced<\/span><\/p><\/li>

  • <\/span>

    1 tablespoon olive oil<\/span><\/p><\/li>

  • <\/span>

    Juice of \u00bd lemon<\/span><\/p><\/li>

  • <\/span>

    Pinch of kosher salt<\/span><\/p><\/li>

  • Garnish (Optional)<\/strong><\/li>
  • <\/span>

    Hot honey, for drizzling<\/span><\/p><\/li>

  • <\/span>

    1\/4 cup chopped pistachios<\/span><\/p><\/li>

  • <\/span>

    Lemon zest<\/span><\/p><\/li>

  • <\/span>

    Flaky sea salt<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Step 1: Prepare the Potatoes<\/strong><\/li>
    • Preheat the oven to 425\u00b0F.<\/li>
    • Bring a large pot of salted water to a boil. Add the potatoes and cook for 10\u201312 minutes, or until fork tender. Drain well and let them steam dry for a few minutes.<\/li>
    • Transfer the potatoes to a baking sheet and gently smash each one with the bottom of a glass or measuring cup.<\/li>
    • Drizzle with olive oil and season with garlic powder, paprika, salt, and pepper. Roast for 35\u201345 minutes, flipping halfway through, until golden brown and crispy.<\/li>
    • Step 2: Marinate the Chicken<\/strong><\/li>
    • In a large bowl, whisk together the harissa paste, honey, olive oil, smoked paprika, garlic powder, lemon juice, salt, and pepper.<\/li>
    • Add the chicken thighs and toss until evenly coated. Let marinate for at least 20 minutes.<\/li>
    • Step 3: Cook the Chicken<\/strong><\/li>
    • Heat a large skillet over medium-high heat with a drizzle of olive oil.<\/li>
    • Cook the chicken for 5\u20136 minutes per side, or until the internal temperature reaches 165\u00b0F.<\/li>
    • Brush with a little extra honey during the last minute of cooking for a glossy finish.<\/li>
    • Step 4: Make the Whipped Feta<\/strong><\/li>
    • In a food processor, combine the feta, Greek yogurt, olive oil, garlic, and lemon juice.<\/li>
    • Blend until smooth and creamy.<\/li>
    • Step 5: Make the Herb Salad<\/strong><\/li>
    • In a medium bowl, combine the parsley, cilantro, mint, and sliced red onion.<\/li>
    • Toss with olive oil, lemon juice, and a pinch of salt.<\/li>
    • Step 6: Assemble<\/strong><\/li>
    • Spread the whipped feta onto a serving platter or individual plates.<\/li>
    • Top with the crispy potatoes and cooked chicken.<\/li>
    • Finish with the herb salad, a drizzle of hot honey, chopped pistachios, lemon zest, and flaky sea salt.<\/li>
    • Serve immediately.<\/li><\/ul><\/div>