This sheet-pan chicken is a flavour explosion! Tender chicken and crispy potatoes, all mingling with fresh herbs and a creamy, garlicky yogurt sauce. It's a one-pan wonder that's as good for you as it is delicious, thanks to the healthy ingredients. Get ready for a weeknight dinner that's both easy and irresistible!
Halve and slice the potatoes. Halve the leeks lengthwise and thinly slice. Mince the garlic and chop the fresh dill.
Preheat the oven to 220°C.
In a large bowl, combine the chicken and potatoes. Season with salt and pepper.
In a small bowl, whisk together the harissa, cumin, and 3 tbsp olive oil. Pour over the chicken and potatoes, tossing to combine. Marinate at room temperature for 30 minutes or refrigerate for up to 8 hours.
In a medium bowl, combine the leeks, lemon zest, a pinch of salt, and the remaining 1.5 tbsp olive oil.
Arrange the chicken and potatoes on a large baking sheet in a single layer. Roast for 15 minutes, then lightly toss the potatoes.
Scatter the leeks over the pan and continue roasting until the chicken and potatoes are cooked through and golden, about 25-30 minutes more.
In a small bowl, grate the garlic into the yogurt and season with salt and pepper. Spoon the yogurt over the chicken and vegetables. Scatter the arugula and dill over the mixture. Drizzle with lemon juice and serve.
For extra flavour, add a pinch of smoked paprika to the chicken and potato marinade.