Sheet-Pan Chicken With Potatoes, Arugula and Garlic Yogurt
Updated July 23, 2024
- Total Time
- 1 hour, plus marinating
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds chicken thighs and drumsticks
- 1¼pounds small Yukon Gold potatoes, halved and cut into ½-inch slices
- 2½teaspoons kosher salt, more as needed
- ½teaspoon black pepper, more as needed
- 2tablespoons harissa (or use another thick hot sauce, such as sriracha)
- ½teaspoon ground cumin
- 4½tablespoons extra-virgin olive oil, more as needed
- 2leeks, white and light green parts only, halved lengthwise and thinly sliced
- ½teaspoon lemon zest (from ½ lemon)
- ⅓cup plain yogurt (do not use Greek yogurt)
- 1small garlic clove
- 2ounces baby arugula
- Chopped fresh dill, as needed
- Lemon juice, as needed
Preparation
- Step 1
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.
- Step 2
Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1½ tablespoons oil.
- Step 3
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.
- Step 4
Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.
- Step 5
While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.
- Step 6
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.
Private Notes
Comments
Very good. Had to substitute spinach for arugula and am eager to try when I have arugula. Otherwise all worked well according to the recipe. I have a tip for the dill: you can freeze fresh dill. Just snip it as you would for a recipe and spread on a sheet of plastic wrap, with wide margins. Roll the plastic up like a jelly roll and close the ends with twist ties. It's easy to remove just what you need for a dish. It's almost as good as fresh and certainly better than dried.
Fantastic! I double up on the chicken, using skinless/boneless breasts, so I have leftovers to throw into pasta, salads, tacos throughout the week. I also use baby spinach in place of arugula. Throw it UNDER the chicken & potatoes after you take the pan out of the oven and it just wilts and absorbs the marinade and chicken juices. Mmm.
Have made this wonderful recipe many times. I always seem to find another little tweak for it every time I make it. One thing that's good is to mix about a tablespoon of chopped dill into the garlic yogurt sauce and add a good squeeze of lemon juice. I always use Greek yogurt because there is no reason not to that I can discern, and it's the only kind of yogurt I have at hand. I serve this yogurt/garlic/dill sauce on the side rather than spoon it over the crispy chicken skin.
This is always a crowd pleaser. Very easy to make but makes an impression. When I don't have harissa handy I use paprika with some cumin and whatever spices I have that pack a punch. It's always a tasty dish that everyone seems to love.
Easy to prepare and very flavorful. The clean up was a bit messy but worth it.
Instead of Yukon potatoes, I only had sweet potatoes. And then I added black beans too. Loved it! Love the combination of everything