75 minutes
A spicy and savory chicken dish paired with leeks, potatoes, and a cooling yogurt sauce
Chicken Thighs And Drumsticks, Bone-in, skin-on
0 lb
Yukon Gold Potatoes, Peeled and cut into chunks
0 lb
teaspoons
teaspoons
Harissa
tablespoons
teaspoons
tablespoons
Leek, White and light green parts, halved, rinsed, and thinly sliced
each
Lemon Zest, Grated
teaspoons
Plain Whole-Milk Yogurt, Or thinned Greek yogurt
cups
Garlic Clove, Grated
each
Mixed Fresh Herbs, Such as dill, parsley, mint, and cilantro
cups
to taste
1. Marinate Chicken and Potatoes
Combine the chicken and potatoes in a large bowl. Season with 2½ teaspoons of kosher salt and ½ teaspoon of freshly ground black pepper. Add the harissa and ground cumin, then drizzle with 3 tablespoons of extra-virgin olive oil. Toss to coat and marinate for 30 minutes.
2. Prepare Leeks
Mix the leeks with the grated lemon zest, ¼ teaspoon of kosher salt, and 1½ tablespoons of olive oil in a medium bowl.
3. Roast Chicken and Potatoes
Preheat the oven to 425°F. Arrange the marinated chicken and potatoes on a baking sheet and roast for 20 minutes.
4. Add Leeks and Continue Roasting
After 20 minutes, add the seasoned leeks to the chicken and potatoes and return to the oven for another 20 to 25 minutes.
5. Make Garlic Yogurt Sauce
While the chicken and vegetables are roasting, blend the yogurt with the grated garlic, ¼ teaspoon of salt, and ¼ teaspoon of pepper in a small bowl.
6. Serve
Remove the chicken and vegetables from the oven, serve on a platter, drizzle with garlic yogurt sauce, and sprinkle with fresh mixed herbs. Finish with a drizzle of olive oil and a squeeze of fresh lemon juice.
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