Sheet Pan Chicken with Leeks, Potatoes, and Yogurt Sauce

Adapted from a Melissa Clark recipe on The Splendid Table, my family ate this up!

Here’s what you need:

1.5 pounds chicken thighs or tenders, or both

1.25 pounds Yukon Gold potatoes, or other small white or red potatoes, cut into 1/2 inch chunks

1.5 teaspoons kosher salt

Black pepper

1 tablespoon harissa powder

1/2 teaspoon ground cumin

4.5 tablespoons olive oil, divided

2 leeks, white and light green parts, rinsed, halved lengthwise, and cut into half moons

1/2 teaspoon lemon zest

1 1/3 cups Greek yogurt (whole fat, or 2%)

2 cloves garlic

1 tablespoon fresh lemon juice

1 cup soft fresh herbs, like dill, parsley, mint or cilantro

Here’s what you do:

1. On a sheet pan, season the chicken and potatoes with 1 teaspoon kosher salt and pepper.

2. In a small bowl, whisk together the harissa, cumin, and 3 tablespoons of olive oil. Pour over the chicken and potatoes, and stir to mix. Allow to sit at room temperature for 30 minutes.

3. In a bowl, mix together the leeks, lemon zest, 1/2 teaspoon salt, and 1 tablespoon olive oil.

4. Heat the oven to 425 degrees.

5. Roast the chicken and potatoes for 20 minutes.

6. Toss the potatoes slightly, scatter the leek mixture on top, and roast again until chicken is cooked through and everything is turning golden, another 20-25 minutes.

7. While the chicken is cooking, make the yogurt/herb sauce. Grate the garlic cloves into the yogurt, and mix in the lemon juice, half a tablespoon olive oil, and the herbs.

8. Dollop the yogurt mixture over the chicken when done cooking.


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