Roasted Chicken With Potatoes, Arugula and Garlic Yogurt By NYT Cooking

Author: Melissa Clark

Time: 1 hour, plus marinating
Yield: 4 servings
Get full recipe ๐Ÿ‘‡๐Ÿป
http://cooking.nytimes.com/recipes/1017359-roasted-chicken-with-potatoes-arugula-and-garlic-yogurt

INGREDIENTS

1 ยฝ pounds chicken thighs and drumsticks
1 ยผ pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices
2 ยฝ teaspoons kosher salt, more as needed
ยฝ teaspoon black pepper, more as needed
2 tablespoons harissa (or use another thick hot sauce, such as sriracha)
ยฝ teaspoon ground cumin
4 ยฝ tablespoons extra-virgin olive oil, more as needed
2 leeks, white and light green parts only, halved lengthwise and thinly sliced
ยฝ teaspoon lemon zest (from 1/2 lemon)
โ…“ cup plain yogurt (do not use Greek yogurt)
1 small garlic clove
2 ounces baby arugula
Chopped fresh dill, as needed
Lemon juice, as needed

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