Roast Chicken and Potatoes with Arugula and Garlic Yogurt

Here is another sheet pan dinner as divined by the folks writing the online New York Times Cooking column. This recipe was attributed to Melissa Clark. My sister Penelope gave this dish a thumbs-up.

Ingredients: 
• 1 ½ pounds chicken thighs and drumsticks
• 1 ¼ pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices
• 2 ½ 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
• 4 ½ 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 
• ⅓ cup plain yogurt 
• 1 small garlic clove
• 2 ounces baby arugula
• Chopped fresh dill, as needed
• Lemon juice, as needed

Methods:
Combine the chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together the hot sauce, cumin and 3 tablespoons oil. Pour this over the chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.

Heat your oven to 425 degrees F. Combine the leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil. in a bowl. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes then toss the potatoes lightly and scatter in the leeks. Roast until the chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.

Place yogurt in a small bowl  and grate the garlic into it. Stir in some chopped fresh dill. Season to taste with salt and pepper. To serve, spoon the yogurt over the chicken and vegetables either in the pan or after plating. Scatter arugula and dill over everything. Drizzle with oil and lemon juice and serve.