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 .
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)
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.