This chicken dish is one of the best I’ve had in a long while! If you’re getting bored with eating chicken I encourage you to try it. Note that the seasoned chicken and potatoes need to stand for at least 30 minutes before they enter the oven. Thank you to my good friend Jan from Canada for taking the time to send me the NY Times Recipe link!
1 1/2 pounds chicken thighs
5-6 small yukon gold potatoes, cut into 1/2″ slices
2 teaspoons kosher salt or more as needed
1/2 teaspoon black pepper
2 Tablespoons harissa or other hot sauce (I only used 1 tablespoon the first time because I don’t like super hot food, but next time I might use a bit more)
4 1/2 tablespoons olive oil, more as needed
1/2 teaspoon ground cumin
2 leeks, white and light green parts only, halved lengthwise and thinly sliced into half rounds
1/2 teaspoon lemon zest from 1/2 lemon
1/3 cup plain yogurt (not Greek)
1 small clove garlic
2-3 ounces baby arugula, about 1/2 of a small bin
Lemon juice as needed
Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together the hot sauce, cumin and 3 tablespoons of oil. Pour over the chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the fridge.
Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and 1 1/2 tablespoons of oil.
Heat the oven to 425°. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 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, divide chicken and potato mixture between plates. Top with yogurt and arugula. Drizzle with oil and lemon juice and serve.