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

1 h 15 minPara 4Nutri-Score B€€
de @sjeaats1 importación0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • chicken thighs (boneless, skinless)Carne680 g
  • potatoes (halved and cut into 1 cm slices)Frutas y verduras570 g
  • salt (divided)Especias15 g
  • black pepper (freshly ground)Especias1 g
  • harissaDespensa30 ml
  • ground cuminEspecias1 g
  • olive oil (divided)Despensa67 ml
  • leeks (white and light green parts only, halved lengthwise and thinly sliced)Frutas y verduras2 piezas
  • lemon (zested and juiced)Frutas y verduras1 pieza
  • plain yogurt (non-Greek)Lácteos80 ml
  • garlic (clove, grated)Frutas y verduras1 pieza
  • arugulaFrutas y verduras57 g
  • fresh dill (chopped)Frutas y verduras5 g

por ración

Nutrición

343kcal

Carbohidratos
16 g
Proteínas
26 g
Grasas
20 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×2
  • Bandeja de horno
  • Rallador
  • Termómetro de cocina

paso a paso

Preparación

  1. Marinate the chicken and potatoes

    • In a large bowl, combine the chicken thighs and potatoes, season with salt and pepper and toss.
    • In a small bowl, whisk the harissa, ground cumin and olive oil, then pour over the chicken and potatoes and toss to coat.
    • Let stand at room temperature for 30 minutes, or refrigerate up to 8 hours.
    Paso 1

  2. Preheat the oven and prepare the leeks

    • Preheat the oven to 220 °C.
    • In a bowl, combine the sliced leeks with the lemon zest, a pinch of salt and the remaining olive oil.
    Paso 2

  3. Arrange and roast

    • Arrange the chicken and potatoes in a single layer on a baking tray.
    • Roast for 15 minutes, tossing the potatoes about halfway through.
    Paso 3

  4. Add the leeks and finish roasting

    • Scatter the leek mixture around the pan.
    • Return to the oven and roast until the chicken is cooked through and the potatoes are golden.
    Paso 4

  5. Make the garlic yogurt

    • In a small bowl, stir the grated garlic into the yogurt.
    • Season with salt and pepper to taste.
    Paso 5

  6. Serve

    • Spoon the garlic yogurt over the chicken and potatoes.
    • Scatter the arugula and chopped dill on top, then squeeze lemon juice and drizzle olive oil over the dish.
    Paso 6
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