Makes 6 servings
Ingredients
- 6 chicken thighs skin-on, bone-in optional
- 550 grams of Yukon gold potatoes, cut into 1/2 inch cubes
- 3 tablespoons harrisa
- 2 and 1/2 tablespoons of olive oil
- 2 leeks halved lengthwise and thinly sliced
- 1/2 teaspoon cumin
- 1/3 cup plain yogurt
- 1 small garlic clove
- baby arugula
- chopped fresh dill
- lemon juice as needed
- Salt and black pepper as needed
Directions
1. The Night Before
Dry brine the chicken thighs, skin side up, overnight in the fridge. Leave them uncovered.
2. Prep the Chicken and Potatoes
Preheat the oven to 425 ˚F. Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together the harissa, cumin and 1 and 1/2 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. Prep the Leeks
Meanwhile, in a medium bowl, combine leeks, lemon juice, a pinch of salt and the remaining tablespoon of oil.
4. Bake
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.
5. Make Yogurt Sauce and Plate
While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt, pepper, and lemon juice.
To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice and serve.