Sheet-Pan Chicken with Potatoes, Arugula and Garlic Yogurt

cooking.nytimes.com

Really good I used Chile garlic sauce and tapatio , It was a tad too spicy but not enough to ruin, maybe next time just use 1 TBS. I loved the potatoes, remember to cut them at least ½" as they will disintegrate. The pan was a tough workout to clean, hmmm I wonder what would make it easier- not aluminum foil, ( problem with ripping when you turn potatoes, maybe parchment paper?

1½ pounds chicken thighs and drumsticks

1¼ pounds small Yukon Gold potatoes, halved and cut into ½-inch slices

2½ teaspoons kosher salt, more as needed

½ teaspoon black pepper, more as needed

2 tablespoons harissa (or use another thick hot sauce, such as sriracha)

½ teaspoon ground cumin

4½ tablespoons extra-virgin olive oil, more as needed

2 leeks, white and light green parts only, halved lengthwise and thinly sliced

½ teaspoon lemon zest (from ½ lemon)

⅓ cup plain yogurt (do not use Greek yogurt)

1 small garlic clove

2 ounces baby arugula

Chopped fresh dill, as needed

Lemon juice, as needed

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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