Roasted Chicken with Potatoes, Arugula, & Garlic Yogurt

I love the trend of making a complete meal on a single sheet-pan- absolute genius! This is a wonderful springtime version that has it all… (at least for me!) Chicken thighs, arugula, leeks, harissa, garlic yogurt, and potatoes (for my husband πŸ™‚ ). A complete meal- including salad!

This recipe was adapted from The New York Times, contributed by Melissa Clark. I used boneless skinless chicken thighs, Greek yogurt, and modified the plating as well as the cooking time. Easy & delicious!!

Yield: Serves 4 to 6

  • 1 Β½ to 2 pounds boneless skinless chicken thighs (8-10 thighs)
  • 1 ΒΌ pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices
  • 2 Β½ teaspoons kosher salt, more as needed
  • Β½ teaspoon black pepper, more as needed
  • 2 tablespoons harissa (or use another thick hot sauce, such as sriracha)
  • Β½ teaspoon ground cumin
  • 4 Β½ tablespoons extra-virgin olive oil, more as needed
  • 2 leeks, white and light green parts only, halved lengthwise and thinly sliced
  • Β½ teaspoon lemon zest (from 1/2 lemon)
  • β…“ cup plain yogurt (I used Greek yogurt)
  • 1 small garlic clove
  • 2 ounces baby arugula, or more, as desired
  • Chopped fresh dill, as needed
  • Lemon juice, as needed
  1. Combine chicken and potatoes in a large bowl. Season with salt and pepper.
  2. 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.
  3. Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.
  4. Heat oven to 425 degrees (I used the convection roast setting). Arrange chicken and potatoes on a large rimmed baking sheet in a single layer making sure not to overcrowd the pan. Roast 15 minutes.
  5. Remove pan from the oven and toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 20 to 30 minutes longer.
  6. While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.
  7. To serve, scatter dill over the chicken and vegetables in the pan. Place a generous handful of arugula on each plate. Spoon chicken and vegetables over the arugula. Dollop yogurt sauce over the chicken. Drizzle with oil and lemon juice and serve. (I served each plate with lemon to squeeze over the top, as desired.)

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

16 responses to “Roasted Chicken with Potatoes, Arugula, & Garlic Yogurt

  1. I love this. Yes, one sheet/pot/grill cooking does seem to be a trend but I think it’s smart and here to last. πŸ™‚ Really Josette, I love your style of cooking and your photographs are always so tasteful. I need to make this for my family, they’ll love it.

  2. I love everything about this Josette! Delicious!

  3. I love the simple yet elegant look of this, and it sounds oh so delicious and fresh!

  4. Such a perfect meal Josette! Even better that it comes together on a single sheet pan! Wonderful!!

  5. Another fantastic recipe! That looks right up my alley! :
    )

  6. Thanks goodness I love chicken as there are so many interesting ways to serve it including your recipe! Looks delicious πŸ™‚

  7. Pingback: Roasted Chicken with Potatoes, Arugula and Greek Yogurt | The Fat Loss Dr.

  8. Pingback: Roasted Chicken with Potatoes, Arugula and Greek Yogurt | Drink Your Harvest Blog

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