dp spotlight sf Sheet-Pan Chicken with Potatoes, Arugula & Garlic Yogurt
We love sheet-pan meals because they're easy and delicious - this is one of our favourites that we return to again and again (we think you will too!).
Balanced, vibrant flavours and a beautiful presentation - it goes in quick and comes out juicy and delicious every time!
Pro tip - don't overcrowd your pan! Overcrowding your sheet pan will create steam and prevent your chicken and potatoes from getting crisp!
INGREDIENTS:
Servings: 4 - 6
1.5 - 2.0 lbs pasture-raised chicken thighs & drumsticks
1.5 lbs small Yukon Gold potatoes (halved & cut into 1/2 inch slices)
1.5 tsp kosher salt
0.5 tsp black pepper
2 tbsp harissa (or another thick hot sauce, like sriracha)
0.5 tsp ground cumin
4.5 tbsp extra-virgin olive oil
2-3 leeks (white and light green parts only, halved lengthwise and thinly sliced)
0.5 tsp lemon zest (from 1 lemon)
1/3 cup plain yogurt (do not use greek yogurt)
2 small garlic cloves
2 - 3 oz baby arugula
Chopped fresh dill, as needed
Lemon juice, as needed
PREPARATION:
STEP 1
Combine chicken & potatoes in a large bowl. Season with salt & pepper. In a small bowl, whisk together harissa, cumin and 3 tbsp oil. Pour over chicken & potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
STEP 2
Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining oil.
STEP 3
Heat oven to 425 degrees. Arrange chicken & potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes and then toss potatoes lightly. Scatter leeks over pan and continue roasting until chicken & potatoes are cooked through and everything is golden & slightly crisped (25 - 30 minutes longer).
STEP 4
While the chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season with salt & pepper to taste. Mix in some of the chopped dill, leaving most for garnish.
STEP 5
To serve, spoon yogurt over chicken & vegetables in the pan. Scatter arugula & remaining dill over top of everything. Finish with a drizzle of olive oil & lemon juice and serve.
