Skip to content
Menu
Sheet-Pan Chicken with Potatoes, Arugula and Garlic Yogurt
Main

Sheet-Pan Chicken with Potatoes, Arugula and Garlic Yogurt

1 h 15 minServes 4Nutri-Score B€€
from @sjeaats1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken thighs (boneless, skinless)Meat680 g
  • potatoes (halved and cut into 1 cm slices)Produce570 g
  • salt (divided)Spices15 g
  • black pepper (freshly ground)Spices1 g
  • harissaPantry30 ml
  • ground cuminSpices1 g
  • olive oil (divided)Pantry67 ml
  • leeks (white and light green parts only, halved lengthwise and thinly sliced)Produce2 pieces
  • lemon (zested and juiced)Produce1 piece
  • plain yogurt (non-Greek)Dairy80 ml
  • garlic (clove, grated)Produce1 piece
  • arugulaProduce57 g
  • fresh dill (chopped)Produce5 g

per serving

Nutrition

343kcal

Carbs
16 g
Proteins
26 g
Fat
20 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Baking tray
  • Grater
  • Kitchen thermometer

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Make the garlic yogurt

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