Sheet Pan Chicken With Potatoes, Arugula and Garlic Yogurt
Total time: 1 hour, plus marinating
Yields: 4
Author: Melissa Clark
Source: https://cooking.nytimes.com/recipes/1017359-sheet-pan-chicken-with-potatoes-arugula-and-garlic-yogurt
Ingredients
- 1.5 pounds chickenthighs and drumsticks
- 1.25 pounds small Yukon Gold potatoes, halved and cut into0.5-inch slices
- 2.5 teaspoons kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons harissa
- 0.5 teaspoon ground cumin
- 4.5 tablespoons extra-virgin olive oil
- 2 leeks, white and light green parts only, halved lengthwise and thinly sliced
- 0.5 teaspoon lemon zest, (from0.5 lemon)
- 0.3333333333333333 cup plain yogurt, (do not use Greek yogurt)
- 1 garlic clove, small
- 2 ounces baby arugula
- fresh dill, as needed
- Lemon juice, as needed
Instructions
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 425 degrees. 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.
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 425 degrees. 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.
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