Roasted Chicken With Potatoes, Arugula and Garlic Yogurt Recipe

Name: Roasted Chicken With Potatoes, Arugula and Garlic Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds chicken thighs and drumsticks; 1 1/4 pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices; 2 1/2 teaspoons kosher salt, more as needed; 1/2 teaspoon black pepper, more as needed; 2 tablespoons harissa (or use another thick hot sauce, such as sriracha); 1/2 teaspoon ground cumin; 4 1/2 tablespoons extra-virgin olive oil, more as needed; 2 leeks, white and light green parts only, halved lengthwise and thinly sliced; 1/2 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

Servings: persons

1 1/2 pounds chicken thighs and drumsticks
1 1/4 pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices
2 1/2 teaspoons kosher salt, more as needed
1/2 teaspoon black pepper, more as needed
2 tablespoons harissa (or use another thick hot sauce, such as sriracha)
1/2 teaspoon ground cumin
4 1/2 tablespoons extra-virgin olive oil, more as needed
2 leeks, white and light green parts only, halved lengthwise and thinly sliced
1/2 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

1
Combine chicken and potatoes in a large bowl.
2
Season with salt and pepper.
3
In a small bowl, whisk together harissa, cumin and 3 tablespoons oil.
4
Pour over chicken and potatoes and toss to combine.
5
Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
6
Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.
7
Heat oven to 425 degrees.
8
Arrange chicken and potatoes on a large rimmed baking sheet in a single layer.
9
Roast 15 minutes.
10
Toss potatoes lightly.
11
Scatter leeks over pan.
12
Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.
13
While chicken cooks, place yogurt in a small bowl.
14
Grate garlic over yogurt and season to taste with salt and pepper.
15
To serve, spoon yogurt over chicken and vegetables in the pan.
16
Scatter arugula and dill over mixture.
17
Drizzle with oil and lemon juice and serve.

596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 pounds chicken thighs and drumsticks, 1 1/4 pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices, 2 1/2 teaspoons kosher salt, more as needed, 1/2 teaspoon black pepper, more as needed, and more.

Yes, Roasted Chicken With Potatoes, Arugula and Garlic Yogurt falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Chicken With Potatoes, Arugula and Garlic Yogurt

How did you like this recipe?

Frequently Asked Questions