This recipe has my name all over it. I love chicken, potatoes, and arugula, so there you go. Plus, I am not negative about yogurt, especially with freshly grated garlic in it for just a tiny bit of extra flavor,. Also, the idea of thinly sliced leeks with potatoes and chicken sounds like a complete winner. (Potato leek soup made with chicken broth is a big favorite of mine and my family, just to prove my point.) So, while I have not officially tried this recipe yet – I only saw it today – I feel confident that it will not disappoint. Not to mention the 5-star rating given to it by 9,780 NY Times food followers. My other reason for posting it is so I can find this recipe when I am ready to make it. This is a big plus of having a blog: I can find everything I’ve ever posted.

I am not familiar with the ingredient “harissa,” so I looked it up. This is what I found: Originally from Tunisia, harissa is a chile sauce or paste typically made of dry red chiles, garlic, citrus, extra virgin olive oil, and a few warm spices. You can make your own (there are recipes online), you can buy it online or at a spice store, or you can use a substitute. Here are a few substitutes if harissa is holding up your cooking process:

• Merguez North African Seasoning
• Ground Red New Mexico Chilies + Caraway Seeds
• Berbere
• Chile paste
• Red Pepper Flakes
• Hot sauce, such as Sriracha

I’m looking forward to giving this delectable recipe a try. If you decide to experiment with it, please let me know. I love to hear when someone uses a recipe I recommend.

Happy cooking and eating!

Sheet-Pan Chicken With Potatoes, Arugula, and Garlic Yogurt

https://cooking.nytimes.com/recipes/1017359-sheet-pan-chicken-with-potatoes-arugula-and-garlic-yogurt?campaign_id=58&emc=edit_ck_20240306&instance_id=116809&nl=cooking&regi_id=70462481&segment_id=160020&te=1&user_id=1a5efd9e1156fb51d4011ceb0ce9b21d

INGREDIENTS

Yield:4 servings

• 1½pounds chicken thighs and drumsticks
• 1¼pounds small Yukon Gold potatoes, halved and cut into ½-inch slices
• 2½teaspoons kosher salt, more as needed
• ½teaspoon black pepper, more as needed
• 2 tablespoons harissa (or use another thick hot sauce, such as sriracha)
• ½teaspoon ground cumin
• 4½tablespoons extra-virgin olive oil, more as needed
• 2leeks, white and light green parts only, halved lengthwise and thinly sliced
• ½teaspoon lemon zest (from ½ lemon)
• ⅓cup plain yogurt (do not use Greek yogurt)
• 1small garlic clove
• 2ounces baby arugula
• Chopped fresh dill, as needed
• Lemon juice, as needed

PREPARATION

1. Step 1Combine 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.
2. Step 2 Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt, and the remaining 1½ tablespoons oil.
3. Step 3 Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast for 15 minutes. Toss potatoes lightly. Scatter leeks over the pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.
4. Step 4 While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.
5. Step 5 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.