Roasted 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. A savory yogurt sauce adds a creamy touch, but it’s optional if you’re not a yogurt sauce fan. Feel free to double the recipe if you’re feeding a crowd, though make sure to use two sheet pans so that everything is spread out in one layer, which is critical for browning. Featured in: Springtime Sheet Pan Chicken...."
INGREDIENTS
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1 1/2 pounds chicken thighs and drumsticks
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1 1/4 pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices
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2 1/2 teaspoons kosher salt, more as needed
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1/2 teaspoon black pepper, more as needed
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2 tablespoons harissa (or use another thick hot sauce, such as sriracha)
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1/2 teaspoon ground cumin
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4 1/2 tablespoons extra-virgin olive oil, more as needed
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2 leeks, white and light green parts only, halved lengthwise and thinly sliced
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1/2 teaspoon lemon zest (from 1/2 lemon)
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1/3 cup plain yogurt (do not use Greek yogurt)
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1 small garlic clove
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2 ounces baby arugula
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Chopped fresh dill, as needed
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Lemon juice, as needed
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