total time
1:00
serves
4
Ingredients
FOR THE DRESSING
- 1½ pounds chicken thighs and drumsticks
- 1¼ pounds small Yukon Gold potatoes, halved and cut into ½-inch slices
- 2½ teaspoons kosher salt, more as needed
- ½ teaspoon black pepper, more as needed
- 2 tablespoons harissa (or use another thick hot sauce, such assriracha)
- ½ teaspoon ground cumin
- 4½ tablespoons extra-virgin olive oil, more as needed
- 2 leeks, white and light green parts only, halved lengthwise andthinly sliced
- ½ teaspoon lemon zest (from ½ lemon)
- ⅓ 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
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 30minutes, or up to 8 hours in the refrigerator.
- Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1½ tablespoons oil.
- Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through andeverything 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 oil andlemon juice and serve.