Subj : Melissa Clark Top 50 - 10 To : All From : Dave Drum Date : Sun Sep 22 2024 13:15:00 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sheet-Pan Chicken w/Potatoes, Arugula & Garlic Yogurt Categories: Poultry, Potatoes, Dairy Yield: 4 Servings 1 1/2 lb Chicken thighs & drumsticks 1 1/4 lb Small Yukon Gold potatoes; - halved, in 1/2" slices 2 1/2 ts Kosher salt; as needed 1/2 ts Black pepper; as needed 2 tb Harissa 1/2 ts Ground cumin 4 1/2 tb Extra-virgin olive oil; as - needed 2 Leeks; white/light only, - halved lengthwise, thin - sliced 1/2 ts Lemon zest 1/3 c Plain yogurt; do not use - Greek yogurt 1 sm Garlic clove 2 oz Baby arugula Chopped fresh dill; as - needed Lemon juice; as needed Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator. Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil. Heat oven to 425oF/218oC. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer. While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper. To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice and serve. by Melissa Clark YIELD: 4 servings RECIPE FROM: https://cooking.nytimes.com Uncle Dirty Dave's Archives MMMMM .... Your best teacher is your last mistake! --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .