Crispy Harissa Chicken and Potato Bake with Garlic Yogurt Dressing

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.