MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sheet-Pan Chicken With Potatoes, Arugula & Garlic Yogurt
Categories: Poultry, Potatoes, Dairy
Yield: 4 Servings
1 1/2 lb Chicken thighs & drumsticks
1 1/4 lb Small Yukon Gold potatoes;
- halved, in 1/2" slices
2 1/2 ts Kosher salt; as needed
1/2 ts Black pepper; as needed
2 tb Harissa
1/2 ts Ground cumin
4 1/2 tb Extra-virgin olive oil; as
- needed
2 Leeks; white/light only,
- halved lengthwise, thin
- sliced
1/2 ts Lemon zest
1/3 c Plain yogurt; do not use
- Greek yogurt
1 cl Garlic
2 oz Baby arugula
Fresh dill; chopped,
- 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 tb
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 tb oil.
Heat oven to 425 F/218 C.
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.
Recipe by Melissa Clark
Recipe FROM:
https://cooking.nytimes.com
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