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. 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 1/2 pounds chicken thighs and drumsticks
- 1 1/4 pounds small Yukon Gold potatoes
- 2 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons harissa (or use another thick hot sauce
- 1/2 teaspoon ground cumin
- 4 1/2 tablespoons extra-virgin olive oil
- 2 leeks
- 1/2 teaspoon lemon zest
- 1/3 cup plain yogurt
- 1 small garlic clove
- 2 ounces baby arugula
- Chopped fresh dill
- Lemon juice
Instructions
- 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
Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.
- 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
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
While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.
- 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.