SHEET-PAN CHICKEN WITH POTATOES, ARUGULA AND GARLIC YOGURT

Sheet-Pan Chicken With Potatoes, Arugula and Garlic Yogurt image

Number Of Ingredients 13

2 chicken breasts
3/4 pound small Yukon Gold potatoes, halved and cut into 1/2-inch slices
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
1 tablespoon harissa
1/4 teaspoon cumin
2 1/2 tablespoons olive oil
1 leek, sliced
1/4 teaspoon lemon zest
1/4 yogurt (not Greek)
1 clove garlic
1 ounce arugula
1 teaspoon dill

Steps:

Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 1 1/2 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 1T oil.
Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 10 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 15-20 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.