I love a good sheet pan meal, and this one really delivers. The chicken and potatoes are coated in an awesome, spicy sauce, and everything crisps up beautifully in the oven. Plating it with arugula and herbs adds the perfect amount of freshness, and the yogurt dip and squeeze of lemon over the top is just the bit of sour and acid you need to cut through the richness. This NYT Cooking recipe is one I’m going to go back to again and again!
- Use whatever bone-in parts of the chicken you like best. This calls for thighs and legs which I love, but if you’re a white meat eater, you can do that too.
- If the skin isn’t crisping quite right, use the broiler at the end — just be careful, it works quickly!
- Serve with a green vegetable — I chose broccoli.
- 1 ½ pounds chicken thighs and drumsticks
- 1 ¼ pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices
- 2 ½ teaspoons kosher salt, more as needed
- ½ teaspoon black pepper, more as needed
- 2 tablespoons harissa (or use another thick hot sauce, such as sriracha)
- ½ teaspoon ground cumin
- 4 ½ tablespoons extra-virgin olive oil, more as needed
- 2 leeks, white and light green parts only, halved lengthwise and thinly sliced
- ½ teaspoon lemon zest (from 1/2 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
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.
Meanwhile, 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, 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 and lemon juice and serve.