Sheet-Pan Chicken With Potatoes, Arugula and Garlic Yogurt
Updated July 22, 2024
Christopher Testani for The New York Times. Food Stylist: Chris Lanier. Prop Stylist: Carla Gonzalez-Hart.
- Total Time
- 1 hour, plus marinating
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 ½ pounds chicken thighs and drumsticks
1 ¼ pounds small Yukon Gold potatoes, halved and cut into ½-inch slices
2 ½ teaspoons kosher salt, more as needed
½ teaspoon black pepper, more as needed
2 tablespoons harissa (or use another thick hot sauce, such as sriracha)
½ teaspoon ground cumin
4 ½ tablespoons extra-virgin olive oil, more as needed
2 leeks, white and light green parts only, halved lengthwise and thinly sliced
½ teaspoon lemon zest (from ½ 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
Nutritional analysis per serving (4 servings)
36 grams carbs; 326 milligrams cholesterol; 947 calories; 30 grams monosaturated fat; 11 grams polyunsaturated fat; 14 grams saturated fat; 60 grams fat; 4 grams fiber; 1415 milligrams sodium; 64 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
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.
- Step 2
Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 ½ tablespoons oil.
- Step 3
Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly.
- Step 4
Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.
- Step 5
While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.
- Step 6
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.
Private Notes
Comments
Very good. Had to substitute spinach for arugula and am eager to try when I have arugula. Otherwise all worked well according to the recipe. I have a tip for the dill: you can freeze fresh dill. Just snip it as you would for a recipe and spread on a sheet of plastic wrap, with wide margins. Roll the plastic up like a jelly roll and close the ends with twist ties. It's easy to remove just what you need for a dish. It's almost as good as fresh and certainly better than dried.
Fantastic! I double up on the chicken, using skinless/boneless breasts, so I have leftovers to throw into pasta, salads, tacos throughout the week. I also use baby spinach in place of arugula. Throw it UNDER the chicken & potatoes after you take the pan out of the oven and it just wilts and absorbs the marinade and chicken juices. Mmm.
Sublime! I substituted a baking sheet for a sheet pan. The lack of a ridge on the sheet meant that oil dripped to the bottom of the oven, causing a grease fire which I extinguished with 2.5 to 3 cups of water (this amount may vary based on the size of your oven and the intensity of the fire). I found that the fire added a delightful smokiness to the potatoes while the water used to extinguish it created steam in the oven, resulting in deliciously moist chicken. Would recommend!
I didn't have harissa in the house so used sriracha and some Indonesian sambal. Also only had Greek yogurt which I thinned out with cream. Added some lemon juice and chopped dill to the yogurt sauce. It was all delicious. Potatoes came out really well- crispy outside, creamy inside. Great leftovers too.
this was delicious for a dinner party. i also added some yogurt to the marinate and everything came so well together!!
Just made this for the 2nd time and truly so good. Used boneless chicken thighs and adjusted the cooking times per the many suggestions here - potatoes for 15 minutes, added chicken for another 15, then leeks for the final 15 before; finished with a broil for an additional 3 minutes. Forgot to grab dill but serving it over arugula with a drizzle of the yogurt sauce and squeeze of lemon was perfect. Probably could afford to cut back the oil on the next round (thinking 1-2 tbsp in the marinade and then I just drizzle a little bit over leeks) but otherwise love it as made this round.