One-Pan Harissa Chicken

This was delicious and came together easily. I had to sub a few things - used fennel and chickpeas instead of the potatoes and honestly I think I would do it this way again. The fennel caramelized nicely as it roasted with the chicken and I kept the chickpeas aside with the leeks. Once you add the leeks (and in my case chickpeas) make sure the pan is not too crowded so your chickpeas can get nice and crispy. I used a combination of drumsticks and breasts, removing the latter at about the 35 minute mark and the breast at around 50 minutes. The yogurt sauce tames the spice for a perfect balance.