Sheet pan chicken with potatoes arugula and garlic yogurt

The New York Times has fabulous cooking archives, with a wide variety of recipes. This one caught my eye, as it’s really a full meal baked on a sheet pan with ingredients I love. When I saw that it had earned a five star rating with over 1000 people sending comments, I couldn’t get to the market fast enough.

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Serving Size: 4
Ingredients
Instructions

Such a great and unusual combination of flavors; hot sauce and cumin livening up the chicken and potatoes, and garlic, dill and lemon spiking the yogurt sauce. The reason they specify not using Greek yogurt is that it’s too thick; although if that’s what you have, just thin it with a little milk. If you make the yogurt sauce ahead (and it is key to the recipe so don’t skip it!) bring it to room temperature at serving time. I LOVED this dish and it’s uniqueness will make you start thinking about who you will want to share it with!

The 1 1/2 pounds of chicken worked out for me to be 4 large bone-in skin on thighs. If I were serving more than 3 people I might want to use two pans and double this. I used sriracha sauce and one generous tablespoonful was enough I felt to give this a nice understated heat.

1 1/2 pounds chicken thighs and drumsticks

1 1/4 pounds small Yukon Gold potatoes, halved and cut into 1/2 inch slices

2 1/2 tsp. Kosher salt, more as needed

1/2 tsp. black pepper, more as needed

2 Tbs. harissa (or use another thick hot sauce, such as sriracha)

1/2 tsp. ground cumin

4 1/2 tbs. extra-virgin olive oil, more as needed

2 leeks, white and green parts only, halved lengthwise and thinly sliced

1/2 tsp. lemon zest

1/3 cup plain yogurt (do not use Greek yogurt)

1 small garlic clove

2 ounces baby arugula

chopped fresh dill, as needed

lemon juice,as needed

Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumit and 3 Tbs. 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 Tbs. 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 olive oil and lemon juice and serve.
Note: Some felt the leeks were too crispy, so I would suggest tossing the potatoes and adding the leeks after 20 minutes instead of 15. I am using the NY Times photo as I served mine on a bed of the arugula to wilt it, and this picture is gorgeous!

Serving Size: 4

Ingredients

1 package boneless chicken thighs (about 6)
1 1/4 pounds small red potatoes or baby yellow potatoes, quartered
2 teaspoons kosher salt
1/2 teaspoon black pepper, more as needed
2 tablespoons sriracha hot chili sauce (found in Asian section of grocery)
1/2 teaspoon ground cumin
4 1/2 tablespoons extra-virgin olive oil, more as needed
2 leeks, white and light green parts only, halved lengthwise and thinly sliced
Lemon zest (from 1 lemon)
1/3 cup plain yogurt or Greek yogurt
1 small garlic clove
Juice from lemon 1/4 -1/2 lemon according to how lemony you like it!
Chopped fresh dill, as needed
2 ounces or more baby arugula
Lemon juice

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 refrigerate for up to 4 hours. Be sure to allow it to stand 30 minutes after refrigeration before roasting.
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, 20 to 30 minutes longer. Be sure to check on the leeks to make sure they do not burn.
While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper. Add lemon and dill to taste. You can also prepare this ahead of time.
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.

Notes

Once the leeks are in oven check often to keep from burning. If recipe is doubled, make sure to use the same size sheet pan and rotate the pans after the first 15 minutes.
I also doubled up on the yogurt sauce because it adds a nice coolness to the spicy marinade.
Serve straight from the pan or on a serving platter!

By KathyMillerTime
Adapted from The New York Times