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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 15Pour 4Nutri-Score B€€
par @sjeaats1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken thighs (boneless, skinless)Viandes680 g
  • potatoes (halved and cut into 1 cm slices)Fruits et légumes570 g
  • salt (divided)Épices15 g
  • black pepper (freshly ground)Épices1 g
  • harissaÉpicerie30 ml
  • ground cuminÉpices1 g
  • olive oil (divided)Épicerie67 ml
  • leeks (white and light green parts only, halved lengthwise and thinly sliced)Fruits et légumes2 morceaux
  • lemon (zested and juiced)Fruits et légumes1 morceau
  • plain yogurt (non-Greek)Produits laitiers80 ml
  • garlic (clove, grated)Fruits et légumes1 morceau
  • arugulaFruits et légumes57 g
  • fresh dill (chopped)Fruits et légumes5 g

par portion

Nutrition

343kcal

Glucides
16 g
Protéines
26 g
Lipides
20 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×2
  • Plaque de cuisson
  • Râpe
  • Thermomètre de cuisine

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 4

  5. Make the garlic yogurt

    • In a small bowl, stir the grated garlic into the yogurt.
    • Season with salt and pepper to taste.
    Étape 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.
    Étape 6
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