Harissa Chicken

#dishes/main #active-time/30mins-or-less #dietary/gluten-free #meals/dinner #scalable #methods/baking #seasons/spring
Dinner by Melissa Clark
Servings: 3

Ingredients

• 1.5 lbs bone-in, skin-on chicken
• 1.25 lbs Yukon Gold potatoes, peeled and cut into 1 x 1/2 inch chunks
• 3 tsp kosher salt
• 3/4 tsp ground black pepper
• 2 tbsp harissa
• 1/2 tsp ground cumin
• 4.5 tbsp extra virgin olive oil
• 2 leeks, white and light green parts, halved lengthwise, rinsed, and thinly sliced into half moons
• 1/2 tsp lemon zest
• 1/3 cup plain whole milk yogurt (if using Greek, thin it out a bit with water)
• 1 small garlic clove
• 1 cup mixed soft fresh herbs such as dill, parsley, mint, and/or cilantro leaves
• Fresh lemon juice, as needed

Instructions

1. Combine the chicken and potatoes in a large bowl. Season them with 2.5 tsp of the salt and 1/2 tsp of the pepper. In a small bowl, whisk together the harissa, cumin, and 3 tbsp of the olive oil. Pour this mixture over the chicken and potatoes, and toss to combine. Let it stand at room temperature for 30 minutes.
2. Meanwhile, in a medium bowl, combine the leeks, lemon zest, 1/4 tsp salt, and remaining 1.5 tbsp olive oil.
3. Heat oven to 425ºF.
4. Arrange the chicken and potatoes in a single layer on a large rimmed baking sheet and roast for 20 minutes. Then toss the potatoes lightly and scatter the leeks over the baking sheet. Roast 20-25 minutes longer until the chicken is cooked through and everything is golden and slightly crisped.
5. While the chicken cooks, place the yogurt in a small bowl. Grate the garlic clove over the yogurt, and season with the remaining 1/4 tsp salt and 1/4 tsp pepper.
6. Spoon the yogurt over the chicken and vegetables in the baking sheet (or you can do this on your plate). Scatter the herbs over the yogurt, drizzle some olive oil and lemon juice over the top, and serve.

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