Go Back
+ servings
one-pan roasted chicken and potatoes with bowl of arugula and yogurt dill sauce

One-Pan Roasted Chicken and Potatoes with Leeks and Arugula

Print Recipe
A sheet-pan supper of spiced roasted chicken, potatoes and leeks, served with fresh arugula, dill and a creamy garlic yogurt sauce.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 568
Author Annalise

Ingredients

  • 1 ½ lbs bone-in chicken thighs (680 grams, about 5)
  • 1 ¼ lb yukon gold potatoes , chopped into 1-inch pieces (635 grams)
  • 4 tablespoons olive oil , divided
  • 1-2 tablespoons sriracha (or other hot sauce), depending on desired heat
  • ½ teaspoon ground cumin
  • Salt and pepper , to taste
  • 2 leeks , chopped (white and light green parts only)
  • Zest of 1 lemon , divided
  • cup plain yogurt (75 grams)
  • 1 clove garlic
  • 1 tablespoon fresh lemon juice
  • 2 cups arugula (60 grams)
  • 1 tablespoon fresh chopped dill , divided

Instructions

  • Preheat oven to 425°F. Grease a sheet pan with non-stick cooking spray.
  • In a large bowl, whisk together 3 tablespoons of the olive oil, sriracha, and cumin. Add the chicken thighs and potatoes and toss to coat. Spread on the prepared sheet pan in a single layer. Season generously with salt and pepper. Roast 15 minutes.
  • Meanwhile, toss the chopped leeks with half of the lemon zest and some salt and pepper. Remove the chicken and potatoes from the oven and toss the potatoes lightly. Top with the leeks and make sure everything is evenly spaced.
  • Roast for an additional 25-35 minutes or until a thermometer inserted into the thickest part of a chicken thigh registers 160°F (temperature should rise to the recommended 165°F as it sits).
  • While the chicken and potatoes are roasting, prepare the yogurt sauce. Combine the yogurt in a small bowl with the garlic, remaining lemon zest, lemon juice, and half of the fresh dill. Season lightly with salt.
  • Serve the roasted chicken, potatoes, and leeks with the arugula, yogurt sauce and the rest of the fresh dill.

Notes

Notes

  • Bone-in skin-on chicken thighs are preferred for this recipe (They'll have the best flavor and won't dry out). However, you can use boneless skinless chicken thighs or even chicken breasts if that's your preference. Chicken breasts may need additional baking time, depending on size.
  • Make sure leeks are well washed, as dirt likes to hide in the nooks and crannies.
  • The arugula and yogurt sauce can be omitted, but they provide great flavor, freshness, and help make this a complete meal.
Recipe from Melissa Clark of The New York Times.

Nutrition

Calories: 568kcal | Carbohydrates: 26g | Protein: 29g | Fat: 39g | Saturated Fat: 9g | Cholesterol: 144mg | Sodium: 233mg | Potassium: 1030mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1128IU | Vitamin C: 27mg | Calcium: 121mg | Iron: 7mg