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Title: Sheet-Pan Chicken w/Potatoes, Arugula & Garlic Yogurt
Categories: Poultry, Potatoes, Dairy
Yield: 4 Servings

1 1/2 lb Chicken thighs & drumsticks
1 1/4 lb Small Yukon Gold potatoes;
- halved, in 1/2" slices
2 1/2 ts Kosher salt; as needed
1/2 ts Black pepper; as needed
2 tb Harissa
1/2 ts Ground cumin
4 1/2 tb Extra-virgin olive oil; as
- needed
2 Leeks; white/light only,
- halved lengthwise, thin
- sliced
1/2 ts Lemon zest
1/3 c Plain yogurt; do not use
- Greek yogurt
1 sm Garlic clove
2 oz Baby arugula
Chopped fresh dill; as
- needed
Lemon juice; as needed

Combine chicken and potatoes in a large bowl. Season
with salt and pepper. In a small bowl, whisk together
harissa, cumin and 3 tablespoons oil. Pour over chicken
and potatoes and toss to combine. Let stand at room
temperature for 30 minutes, or up to 8 hours in the
refrigerator.

Meanwhile, in a medium bowl, combine leeks, lemon zest,
a pinch of salt and the remaining 1 1/2 tablespoons oil.

Heat oven to 425oF/218oC.

Arrange chicken and potatoes on a large rimmed baking
sheet in a single layer. Roast 15 minutes. Toss potatoes
lightly. Scatter leeks over pan. Roast until chicken and
potatoes are cooked through and everything is golden and
slightly crisped, 25 to 30 minutes longer.

While chicken cooks, place yogurt in a small bowl. Grate
garlic over yogurt and season to taste with salt and
pepper.

To serve, spoon yogurt over chicken and vegetables in
the pan. Scatter arugula and dill over mixture. Drizzle
with oil and lemon juice and serve.

by Melissa Clark

YIELD: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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