It’s hard to say whether there’s anything better than chicken and potatoes roasting together, especially when they’re slicked with spiced harissa. This recipe improves on the formula: Everything is topped off with a crisp arugula salad and creamy yogurt sauce, for layers of flavor and texture.

Chicken with potatoes, arugula and garlic yogurt

Ingredients:

• 1 1/2 pounds chicken thighs and drumsticks
• 1 1/4 pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices
• 2 1/2 teaspoons kosher salt, more as needed
• 1/2 teaspoon black pepper, more as needed
• 2 tablespoons harissa (or use another thick hot sauce, such as Sriracha)
• 1/2 teaspoon ground cumin
• 4 1/2 tablespoons extra-virgin olive oil, more as needed
• 2 leeks, white and light green parts only, halved lengthwise and thinly sliced
• 1/2 teaspoon lemon zest (from 1/2 lemon)
• 1/3 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

Directions:

Combine chicken and potatoes in a 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.

In a bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.

Heat oven to 425 degrees. 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, 25-30 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.

Total time: 1 hour (plus marinating), serves 4.

Tip:

Feel free to double the recipe if you’re feeding a crowd (or want more leftovers). However, be sure to use two sheet pans so that everything is spread out evenly in one layer, which is critical for the browning process.

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