• Byrne-McKinney

Chicken with Potatoes, Arugula & Tzatziki

From NYT Cooking | Melissa Clark


YIELD 6 - 8 servings


A great weeknight or company meal. Can be made in advance and just put in the oven when you’re ready. So easy! Served with warm pita .

Ingredients:

  • 1 ½ Lb. chicken thighs (boneless)

  • 1 ¼ Lb. small Yukon Gold potatoes, halved and cut into 1/2-inch slices

  • 2 ½ tsp. kosher salt, more as needed

  • ½ tsp. black pepper, more as needed

  • 2 T. harissa (or use another thick hot sauce, such as sriracha)

  • ½ tsp. ground cumin

  • 4 ½ T. extra-virgin olive oil, more to finish

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

  • 2 oz. baby arugula

  • Chopped fresh dill

  • Lemon zest from 1 lemon and lemon juice to finish

  • 1 c. Tzatzki (w/more to serve at the table)

  • Pita bread

Preparation:

  • 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 at least 30 minutes, or up to 8 hours in the refrigerator.

  • Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 ½ tablespoons oil.

  • Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer (use a second sheet if you’re scaling up). Roast 15 minutes.

  • Then, toss potatoes lightly and scatter leeks over pan.

  • Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.

  • To serve, spoon Tzatzki over chicken and vegetables in the pan.

  • Scatter arugula and dill over mixture.

  • Drizzle with oil and lemon juice and serve with warmed pita bread.


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