Roasted Chicken With Potatoes, Arugula And Garlic Yogurt
 
 
Ingredients
  • 1 ½ pounds chicken thighs and drumsticks
  • 1 ¼ pounds 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 use 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 only, halved lengthwise and thinly sliced
  • ½ tsp lemon zest (from ½ lemon)
  • ⅓ 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
Instructions
  1. 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.
  2. Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 ½ tablespoons oil.
  3. 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 to 30 minutes longer.
  4. While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.
  5. 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.
Notes
I used chicken breast instead
Recipe by fitlife.tv at http://fitlife.tv/food-combos-to-get-more-nutrition-out-of-every-meal_original/nutrition/