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

Sheet-Pan Chicken with Potatoes, Arugula and Garlic Yogurt

1 u 15 minVoor 4Nutri-Score B€€
van @sjeaats1 import0 keer gekookt
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wat je nodig hebt

Ingrediënten

4 personen
  • chicken thighs (boneless, skinless)Vlees680 g
  • potatoes (halved and cut into 1 cm slices)Groente en fruit570 g
  • salt (divided)Kruiden en specerijen15 g
  • black pepper (freshly ground)Kruiden en specerijen1 g
  • harissaVoorraadkast30 ml
  • ground cuminKruiden en specerijen1 g
  • olive oil (divided)Voorraadkast67 ml
  • leeks (white and light green parts only, halved lengthwise and thinly sliced)Groente en fruit2 stukken
  • lemon (zested and juiced)Groente en fruit1 stuk
  • plain yogurt (non-Greek)Zuivel80 ml
  • garlic (clove, grated)Groente en fruit1 stuk
  • arugulaGroente en fruit57 g
  • fresh dill (chopped)Groente en fruit5 g

per portie

Voedingswaarden

343kcal

Koolhydraten
16 g
Eiwitten
26 g
Vetten
20 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Mengkom ×2
  • Bakplaat
  • Rasp
  • Keukenthermometer

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 4

  5. Make the garlic yogurt

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