105 minutes
A flavorful and satisfying meal featuring harissa-marinated chicken and potatoes, baked to crispy perfection and served with a cooling garlic yogurt dressing.
Yukon Gold Potatoes, halved and cut into 0.5-inch slices
0 lb
teaspoons
teaspoons
Harissa
tablespoons
teaspoons
tablespoons
Leek, white and light green parts only, halved lengthwise and thinly sliced
each
Lemon Zest, from 1/2 lemon
teaspoons
cups
each
0 oz
Dill, chopped
to taste
to taste
1. Season Chicken and Potatoes
Combine the chicken and potatoes in a large bowl. Season them generously with 2.5 teaspoons of kosher salt and 0.5 teaspoon of black pepper.
2. Prepare Harissa Marinade
Whisk together the harissa, ground cumin, and 3 tablespoons of extra-virgin olive oil in a small bowl. Pour this harissa mixture over the chicken and potatoes, tossing everything together to coat evenly. Let this marinate for at least 30 minutes at room temperature or up to 8 hours in the refrigerator.
3. Prepare Leeks
Combine the sliced leeks, lemon zest, a pinch of salt, and 1.5 tablespoons of olive oil in a medium bowl, ensuring the leeks are well coated.
4. Bake Chicken and Potatoes
Preheat your oven to 425 degrees. Arrange the marinated chicken and potatoes in a single layer on a large rimmed baking sheet. Bake for 15 minutes, then toss the potatoes lightly and scatter the leeks over the pan. Continue baking for another 25-30 minutes until everything is cooked through and golden.
5. Prepare Garlic Yogurt Dressing
Mix the plain yogurt with the grated garlic, a pinch of salt, and some black pepper in a small bowl.
6. Serve
To serve, spoon the garlic yogurt dressing over the baked chicken and vegetables. Scatter fresh arugula and chopped dill on top, then drizzle with a bit more olive oil and a squeeze of lemon juice.
Infuse the yogurt with tahini, honey and mustard, or grated cucumber for a tzatziki-style sauce.
Use gochujang for a Korean twist, chipotle in adobo for smokiness, or an Indian curry paste for less heat.
Use sweet potatoes or a mix of root vegetables like parsnips, carrots, and turnips.
Incorporate sumac, smoked paprika, or cinnamon into the chicken's spice rub.
Sprinkle feta cheese or grated Parmesan before the final roast.
Comments (0)