It immediately enhances a dish, and in this case, harissa really transforms what could have been a simple chicken and potatoes meal into an aromatic and complex meal.All the ingredients get cooked in the same skillet, meaning they take on each other’s flavors throughout. Cook, relax, and enjoy!

What you’ll need:
1 large yellow onion
2 large cloves garlic
12 oz baby gold potatoes
4 bone-in, skin-on chicken thighs
¼ cup harissa
⅓ cup pitted kalamata olives
3 oz baby kale
coarse salt
freshly ground black pepper
olive oil

Equipment:
large ovenproof skillet

Recipe steps:

1. Prep vegetables
   Preheat oven to 425°F. Halve, peel, and thinly slice onion. Peel and slice garlic. Halve potatoes or quarter if large.

2. Brown chicken
   Season chicken all over with salt and pepper. Heat 1 tablespoon oil in a large ovenproof skillet. Add chicken, skin-side down, and cook, turning once, until golden brown on both sides, about 4 minutes per side. Transfer chicken to a plate.

3. Sauté aromatics
   To skillet, add onions and garlic and cook, stirring often, until beginning to soften, about 3 minutes.

4. Start potatoes
   Add potatoes to skillet along with harissa, olives, and ½ cup water; season with salt and pepper and stir to combine. Nestle chicken among potatoes and transfer skillet to oven.

5. Roast chicken
   Roast until chicken is cooked through and potatoes are tender, 15–20 minutes. Remove from oven and transfer chicken to a board.

6. Finish
   Mound kale on top of potato mixture and return to oven until just wilted, about 2 minutes; stir to combine. Serve chicken with potatoes, olives, and kale. Enjoy!

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