Equipment
Ingredients
Chicken and Potatoes
- 4 chicken thighs, bone-in, skin-on
- 4 chicken drumsticks, bone-in, skin-on
- 500 g yukon gold potatoes, cut into 2.5cm wedges
- 45 g harissa paste
- 45 ml olive oil
- 8 g kosher salt
- 3 g black pepper, freshly ground
Garlic Yogurt Sauce
- 150 g plain whole milk greek yogurt
- 1 garlic, finely grated or minced
- 15 ml lemon juice, freshly squeezed
- 2 g kosher salt
Arugula Topping
- 60 g arugula, washed and dried
- 15 ml olive oil
- 15 ml lemon juice, freshly squeezed
Nutrition (per serving)
Method
Preheat your oven to 220C (425F). Line a large sheet pan with parchment paper or lightly grease it with cooking spray.
In a large mixing bowl, combine the chicken thighs, drumsticks, potato wedges, harissa paste, olive oil, salt, and black pepper. Toss well until the chicken and potatoes are completely and evenly coated.
Spread the chicken and potatoes in an even, single layer on the prepared sheet pan, ensuring the chicken pieces are skin-side up. Roast in the oven for 40 to 45 minutes, or until the chicken reaches a safe internal temperature of 74C (165F) and the potatoes are golden and fork-tender.
While the chicken and potatoes are roasting, prepare the garlic yogurt sauce. In a small mixing bowl, whisk together the greek yogurt, grated garlic, lemon juice, and salt until smooth. Set aside to let the flavors meld.
Just before serving, place the fresh arugula in a medium bowl. Drizzle with the remaining olive oil and lemon juice, and toss lightly to coat the leaves evenly.
Divide the hot roasted chicken and potatoes among individual serving plates. Drizzle generously with the garlic yogurt sauce, and crown each portion with a handful of the brightly dressed arugula.
Chef's Notes
- Harissa paste heat levels vary significantly by brand. Taste a tiny amount of your paste before using the full quantity and adjust down if you prefer a milder flavor, or substitute sweet paprika and a pinch of cayenne.
- For maximum flavor, you can marinate the chicken in the harissa mixture for up to 12 hours in the refrigerator before roasting with the potatoes.
- Ensure the potatoes are cut into uniform pieces so they finish cooking at exactly the same time as the bone-in chicken pieces.
Storage
Refrigerator: 3 days — Store chicken, potatoes, and yogurt sauce in separate airtight containers. Do not dress arugula until immediately before serving.
Freezer: 1 month — Freeze cooked chicken and potatoes only. Yogurt sauce and arugula do not freeze well.
