American · Mains
Sheet-Pan Chicken With Potatoes, Arugula and Garlic Yogurt
Your typical sheet-pan chicken recipe roasts everything together on a pan at once. This version pairs potatoes with the poultry, and tops everything off with fresh herbs and arugula, making it a true one-pan meal, salad included.
Ingredients
Serves 4- 1 ½ lbchicken thighs and drumsticks
- 1 ¼ lbsmall Yukon Gold potatoes, halved and cut into 1/2-inch slices
- 2 ½ tspkosher salt, more as needed
- ½ tspblack pepper, more as needed
- 2 tbspharissa (or use another thick hot sauce, such as sriracha)
- ½ tspground cumin
- 4 ½ tbspextra-virgin olive oil, more as needed
- 2leeks, white and light green parts only, halved lengthwise and thinly sliced
- ½ tsplemon zest (from 1/2 lemon)
- ⅓ cupplain yogurt (do not use Greek yogurt)
- 1 smallgarlic clove
- 2 ozbaby arugula
- Chopped fresh dill, as needed
- Lemon juice, as needed
Method
- 01
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.
- 02
Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.
- 03
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.
- 04
Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.
- 05
While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.
- 06
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.