Sheet-Pan Chicken With Potatoes, Arugula and Garlic Yogurt

Sheet-Pan Chicken With Potatoes, Arugula and Garlic Yogurt

from cooking.nytimes.com
Dinner, easy, lunch, weeknight, main course

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.

Ingredients

  • 1 ½ poundschicken thighs and drumsticks
  • 1 ¼ poundssmall yukon gold potatoes, halved and cut into 1/2-inch slices
  • 2 ½ teaspoonskosher salt, more as needed
  • ½ teaspoonblack pepper, more as needed
  • 2 tablespoonsharissa (or use another thick hot sauce, such as sriracha)
  • ½ teaspoonground cumin
  • 4 ½ tablespoonsextra-virgin olive oil, more as needed
  • 2leeks, white and light green parts only, halved lengthwise and thinly sliced
  • ½ teaspoonlemon zest (from 1/2 lemon)
  • ⅓ cupplain yogurt (do not use greek yogurt)
  • 1 smallgarlic clove
  • 2 ouncesbaby arugula
  • chopped fresh dill, as needed
  • lemon juice, as needed

Directions

  1. 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.

  2. 2

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

  3. 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.

  4. 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.

  5. 5

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

  6. 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.