One-pan white wine chicken and potatoes with harissa aioli

With carrots, onions, chickpeas, and a Middle Eastern-inspired spice blend

Scroll to the bottom of this post for a printer-friendly PDF of the recipe only.

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One thing I think every cook should have in their repertoire is a one-pan meal that requires minimal prep and just cooks itself. Something that uses mostly ingredients you have around and is easy enough to throw together on nights when you just don’t have it in you to cook, but also want a homemade meal. Or just don’t want to order takeout again.

My mom had a few that come to mind. One favorite was a Middle Eastern chicken, potato, onion, tomato, and red pepper paste mixture, and another featured the same veggies layered over ground beef, and I remember eating (and liking!) both quite a lot.

Today’s recipe is mine – and, I hope, will be one of yours, too. It’s got a melange of veg, some chickpeas for a little extra texture, lots of delicious spices, chicken thighs, and a practically drinkable broth made of white wine, stock, and lemon juice. But most importantly, it features two things that are très important to me: very crispy chicken skin and a delectable sauce to slather everything in.

Tell me more

The glorious thing about this recipe is that once everything is chopped (and I’m talking a rough chop – we’re really just trying to get all the veggies into even-ish chunks), the remainder of the super quick and simple prep takes place in the dish that you cook it in. Because less cleanup is always better. From there, it’s a quick mix before throwing it in the oven, and the aioli is just store-bought mayo with a few mix-ins.

Before you start

• You’ll want to make sure the veggies are cut into fairly even sizes to ensure they cook in the same amount of time.

• Don’t like carrots? Prefer sweet potatoes? This is very customizable based on what you like and have on hand. Swap the chickpeas for cannellini beans (or omit the beans altogether). Use shallots or leeks instead of onions. The written recipe is obviously my favorite version, but I am not above a good swapperoo.

• You can add in extra broth to replace the white wine, if you prefer. I would add in a splash of red wine vinegar if you do, but it’s not 100% necessary.

• To make the aioli less spicy, opt for a mild harissa or use more mayo to harissa. Alternately, up the amount of harissa or add in a pinch of cayenne to make it more spicy. I used the Mina Spicy Harissa.

The recipe

Note: recipe videos are posted on my Instagram.

One-Pan White Wine Chicken and Potatoes with Harissa Aioli

Serves: 4-6

Prep time: 10 minutes

Cook time: 50 minutes to 1 hour