Sheet-Pan Chicken With Potatoes, Arugula and Garlic Yogurt
Recipe Date:
September 1, 2021
Serving Size:
4
Cook Time:
01:03:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1 1/2 pounds chicken thighs and drumsticks
- 2 1/4 pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices
- 2 1/2 tsps kosher salt, more as needed
- 1/2 tsp black pepper, more as needed
- 2 tbsps harissa (or use another thick hot sauce, such as sriracha)
- 1/2 tsp ground cumin
- 4 1/2 tbsps extra-virgin olive oil, more as needed
- 2 leeks, white and light green parts only, halved lengthwise and thinly sliced
- 1/2 tsp lemon zest (from 1/2 lemon)
- 1/3 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
Directions
Tasting notes: The brightness of the Mendocino Ridge Pinot contrasts with peppery arugula and spicy harissa. Potatoes add a complimentary earthy element.
Serena's tips: The dill and lemon juice add a great vibrancy to the meal, don't skip it.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1017359-sheet-pan-chicken-with-potatoes-arugula-and-garlic-yogurt
Recipe courtesy of Melissa Clark and the New York Times. Photo courtesy of Christopher Testani for The New York Times. Food Stylist: Chris Lanier. Prop Stylist: Carla Gonzalez-Hart.
