One Pan Roasted Chicken with Potatoes, Arugula and Garlic yogurt

This was a fun meal to make and serve.

On one sheet pan you get an entire meal; entree, side and salad all in one. Genius I say! This is a great family meal to make on the week end when you have a little more time for things like marinating. There is only a minimal amount of prep work here and the meal practically makes itself in the oven. The flavors are just delicious and everything blends together so well.

Ingredients:

2 pounds chicken thighs and drumsticks

1 1/4 pounds small Yukon gold potatoes, quartered

2 1/2 teaspoons salt, plus more as needed

1/2 teaspoon black pepper, plus more as needed

2 tablespoons harissa or Sriracha hot sauce

1 teaspoon ground cumin

5 tablespoons extra-virgin olive oil, divided

2 leeks, white and light green parts only, halved lenghtwise and thinly sliced

1/2 teaspoon lemon zest (from 1/2 lemon)

1/2 cup plain yogurt (not Greek!)

1 small garlic clove, minced

2 ounces baby arugula

Chopped fresh dill, to taste

Lemon juice, as needed

Preparation:

Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together, hot sauce (I used Sriracha), cumin, and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine (use your hands to rub it in!). Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator. Bring to room temperature if chilled.

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

Leeks must be cut and rinsed well. Dirt and grime can hide between layers pretty far in.

Heat oven to 425 degrees F. Arrange chicken and potato mixture on a large rimmed baking sheet in a single layer. Roast 15 minutes. Remove from oven and toss potatoes. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25-30 minutes.

While chicken cooks, place yogurt in a small bowl. Stir in garlic and season with salt and pepper.

To serve: Spoon yogurt over chicken and vegetables in pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice and serve.

Serves 6 

Note: You can make more of the yogurt sauce and serve on the side for people who can't get enough of the stuff!

(Recipe adapted from New York Times)