Harissa roast chicken with potatoes, arugula & yogurt
- 3 lbs fingerling potatoes
- 2 ¼ lbs chicken breast
- 12 chicken thighs
- ⅓ cup harissa
- 1 ½ tsp cumin
- ¾ cup olive oil
- 3 leeks
- ¾ lemon
- 3 tbsp dill
- 1 ½ cups greek yogurt
- 1 ½ tsp minced garlic
- 6 cups arugula
Heat oven to 425 degrees F. Wash fingerling potatoes and cut in half lengthwise. Place in a large mixing bowl with chicken breast and chicken thigh. Sprinkle with salt and pepper.
In a small bowl, combine harissa, cumin and 9 tbsp olive oil. Pour over chicken and potatoes and toss to combine. Set aside.
Trim ends from leek, leaving only white and light green parts. Cut in half lengthwise and wash well; thinly slice into half-moons. Zest lemon into a medium bowl (reserve lemon for juice later). Add leeks to the bowl, along with remaining 3 tbsp olive oil and a pinch of salt. Toss to combine.
Spread chicken and potatoes out on a large rimmed baking sheet in a single layer. Roast 15 minutes, then remove from the oven and turn fingerling potatoes with a spatula. Scatter leeks evenly over pan. Return to the oven and roast until potatoes are browned and chicken reads 165 degrees F, about 30 minutes.
While chicken cooks, finely chop dill. Place greek yogurt in a small bowl. Add garlic, 3 tsp lemon juice, the dill and salt and pepper to taste. Stir well to combine.
To serve, spoon greek yogurt over chicken and potatoes. Top with arugula and additional dill to taste.