Roasted Chicken withPotatoes, Arugula, and Garlic Yogurt

Photo by Andrew Scrivani of The New York Times

from The New York Times

submitted by Anne Halsted

preparation time: 1 hour plus marinating up to 8 hours

serves 4

1½ pounds chicken thighs and drumsticks

1¼ pounds small Yukon Gold potatoes (peeled, halved and cut into ½ inch slices)

2½ teaspoons kosher salt, more if needed

½ teaspoon black pepper, more as needed

2 tablespoons Harissa (or use another thick hot sauce such as Sriracha)

½ teaspoon ground cumin

4½ tablespoons extra-virgin olive oil, divided and more, as needed

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

½ teaspoon lemon zest

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 1½ tablespoons oil.

Heat oven to 425 degrees F. 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.