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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Sheet-Pan Chicken w/Potatoes, Arugula & Garlic Yogurt   
    Categories: Poultry, Potatoes, Dairy   
         Yield: 4 Servings   
       
     1 1/2 lb Chicken thighs & drumsticks   
     1 1/4 lb Small Yukon Gold potatoes;   
              - halved, in 1/2" slices   
     2 1/2 ts Kosher salt; as needed   
       1/2 ts Black pepper; as needed   
         2 tb Harissa   
       1/2 ts Ground cumin   
     4 1/2 tb Extra-virgin olive oil; as   
              - needed   
         2    Leeks; white/light only,   
              - halved lengthwise, thin   
              - sliced   
       1/2 ts Lemon zest   
       1/3 c  Plain yogurt; do not use   
              - Greek yogurt   
         1 sm Garlic clove   
         2 oz Baby arugula   
              Chopped fresh dill; as   
              - needed   
              Lemon juice; as needed   
       
     Combine chicken and potatoes in a large bowl. Season   
     with salt and pepper. In a small bowl, whisk together   
     harissa, cumin and 3 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.   
        
     Meanwhile, in a medium bowl, combine leeks, lemon zest,   
     a pinch of salt and the remaining 1 1/2 tablespoons oil.   
        
     Heat oven to 425oF/218oC.   
        
     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.   
        
     While chicken cooks, place yogurt in a small bowl. Grate   
     garlic over yogurt and season to taste with salt and   
     pepper.   
        
     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.   
        
     by Melissa Clark   
        
     YIELD: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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