Chicken and potatoes, salad included

Name: Chicken and potatoes, salad included
Total time: 1 h
Yield: 4 servings
Ingredients: 1 ½ lb chicken thighs and drumsticks; 1 ¼ lb small Yukon Gold potatoes, halved and cut into ½-inch slices; 2 ½ tsp kosher salt, more as needed; ½ tsp black pepper, more as needed; 2 tbsp harissa (or another thick hot sauce such as sriracha); ½ tsp ground cumin; 4 ½ tbsp extra-virgin olive oil, more as needed; 2 leeks, white and light green parts, halved lengthwise and thinly sliced; ½ tsp lemon zest (from ½ lemon); ⅓ cup plain yogurt (not Greek); 1 clove garlic, small; 2 oz baby arugula; fresh dill, chopped, as needed; lemon juice, as needed

Harissa-slicked, leek-strewn and fully dressed on one pan.

At a Glance

Time

1 hr, plus marinating

Serves

Story

Melissa Clark's trick here is finishing a roast with raw salad, the arugula and dill land on the hot pan and half-wilt into the drippings, so the salad course happens on the same pan as the main. If you double it for a crowd, use two pans. Crowded chicken steams instead of browning, and steamed chicken is a tragedy nobody claps for.

Ingredients

1 ½ lb chicken thighs and drumsticks
1 ¼ lb small Yukon Gold potatoeshalved and cut into ½-inch slices
2 ½ tsp kosher saltmore as needed
½ tsp black peppermore as needed
2 tbsp harissaor another thick hot sauce such as sriracha
½ tsp ground cumin
4 ½ tbsp extra-virgin olive oilmore as needed
2 leekswhite and light green parts, halved lengthwise and thinly sliced
½ tsp lemon zestfrom ½ lemon
⅓ cup plain yogurtnot Greek
1 clove garlicsmall
2 oz baby arugula
fresh dillchopped, as needed
lemon juiceas needed

Method

Harissa-slicked chicken, crisped potatoes, sweet collapsing leeks and a garlicky yogurt to drag everything through. One pan, fully dressed.

Combine the chicken and potatoes in a large bowl and season with the salt and pepper. Whisk the harissa, cumin and 3 tablespoons of the oil, pour it over and toss well. Let it stand 30 minutes at room temperature, or up to 8 hours in the fridge if you are the organized sort.
Toss the leeks with the lemon zest, a pinch of salt and the remaining 1½ tablespoons of oil.
Heat the oven to 425 degrees. Spread the chicken and potatoes on a large rimmed sheet pan in a single layer. Roast 15 minutes, then give the potatoes a turn.
Scatter the leeks over the pan and roast until everything is golden, crisped at the edges and cooked through, 25 to 30 minutes more.
Meanwhile, spoon the yogurt into a small bowl and grate the garlic clove straight in. Season with salt and pepper.
Spoon the garlic yogurt over the hot pan, then shower on the arugula and dill. A drizzle of oil, a squeeze of lemon, done.

Bring the whole pan to the table. It looks better than any platter you own.

On the pass