Chicken, Potato, Arugula Thing

• porções: 4

Ingredientes

1½pounds chicken thighs and drumsticks

1¼pounds small Yukon Gold potatoes, halved and cut into ½-inch slices

2½teaspoons kosher salt, more as needed

½teaspoon black pepper, more as needed

2 tablespoons harissa (or use another thick hot sauce, such as sriracha)

½teaspoon ground cumin

4½tablespoons extra-virgin olive oil, more as needed

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

½teaspoon lemon zest (from ½ lemon)

⅓cup plain yogurt (do not use Greek yogurt)

1small garlic clove

2ounces baby arugula

Chopped fresh dill, as needed

Lemon juice, as needed

Instruções

Step 1Combine 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 1½ tablespoons oil.

Step 3 Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast for 15 minutes. Toss potatoes lightly. Scatter leeks over the pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.

Step 4 While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.

Step 5 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.

Notas

https://lenleatherwood.com/2024/03/06/ny-times-recipe-sheet-pan-chicken-with-potatoes-arugula-and-garlic-yogurt/