Subj : NYT Most Requested - 19
To   : All
From : Dave Drum
Date : Wed Oct 09 2024 14:17:56

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

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