Harissa roast chicken with potatoes, arugula & yogurt
Ingredients
- 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
Steps
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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.
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In a small bowl, combine harissa, cumin and 9 tbsp olive oil. Pour over chicken and potatoes and toss to combine. Set aside.
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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.
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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.
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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.
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To serve, spoon greek yogurt over chicken and potatoes. Top with arugula and additional dill to taste.
