Sheet Pan Chicken Recipe With Potatoes, Arugula & Yogurt Garlic Sauce (High-Protein) by Jan Mostrom

I cook a lot, and every now and then I get really excited about a great new recipe that not only tastes amazing but comes together without any hassle. This all-inclusive sheet-pan recipe for chicken with potatoes, arugula and garlic yogurt is just that, a tasty and simple complete dinner recipe easy enough for a weeknight or fancy enough for a dinner party. This easy chicken recipe includes everything all in one delicious meal, and cleanup is a snap!

The marinade base is made with harissa sauce, which gives the chicken such a wonderful flavor. I used a mild harissa but if you like some heat, feel free to use a spicier version or substitute sriracha instead. When you combine the chicken with the roasted potatoes and delicious yogurt sauce, this high-protein recipe will really wow your friends and family. (Check out the health benefits of protein.)

Here is your shopping list for this gluten-free recipe: chicken thighs or drumsticks, Yukon gold potatoes, harissa sauce, ground cumin, olive oil, leeks (check out the health benefits of leeks), lemons for juicing and zesting, plain yogurt (not Greek yogurt), fresh garlic, arugula (check out the health benefits of arugula) and optional fresh dill for serving.

Cooking Note: If you only have plain Greek yogurt thin it a bit with more lemon juice and a tablespoon of water if needed. You want to have the sauce thin enough to drizzle.

Serve this baked chicken recipe for a wholesome, high-protein dinner. You could add your favorite side dishes, but they're not necessary!

Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Marinating Time: 30 minutes 
Total Time: 1 1/2 hours
Servings: 4

Ingredients

• 1 1/2 pounds chicken thighs and/or drumsticks
• 1 1/4 pounds 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 sauce (or use another thick hot sauce, such as sriracha)
• 1/2 teaspoon ground cumin
• 4 1/2 tablespoons extra virgin olive oil, divided (more as needed)
• 2 - 3 leeks, white and light green parts only, halved lengthwise and thinly sliced
• zest from 1 lemon (save the lemon for the juice)
• 1/3 cup plain yogurt (not Greek yogurt)
• 1 small garlic clove
• 4 ounces baby arugula
• fresh dill, chopped, for topping (optional)
• lemon juice (as needed)

Here's how to make it: 

1. Make the marinade by combining harissa, cumin and 3 tablespoons of olive oil in a small bowl.
   
2. Place chicken and sliced potatoes in a large bowl. Sprinkle with salt and pepper and pour the marinade over them. Toss to cover the chicken and potatoes with marinade. Leave out at room temperature for 30 minutes or cover and place in the fridge for up to 8 hours.
   
3. While the chicken marinates combine sliced leeks, lemon zest, a pinch of salt and 1 1/2 tablespoons of olive oil in a bowl.
   
4. About 15 minutes before you are ready to cook your chicken, preheat your oven to 425 degrees F. Place the chicken and potatoes on a parchment paper-lined rimmed baking sheet. Bake for 15 minutes.
   
5. Gently toss the potatoes and add the leek mixture over the top of the chicken and potatoes. Return to the oven to roast for another 25 to 30 minutes, or until everything is nice a brown. Chicken should have an internal temperature of at least 165 degrees F.
   
6. While the chicken continues cooking, add yogurt to a small bowl and grate or mince the garlic into it. Add a pinch of salt and pepper and a little bit of lemon juice. Stir to combine and set to the side.
   
7. When the chicken and potatoes are done, remove from the oven and drizzle some of the yogurt sauce over the pan.
   
8. Add arugula over the top and squeeze 1/2 of the lemon and drizzle a bit of olive oil over the arugula.
   
9. Serve immediately topped with a bit more yogurt dressing and a sprinkle of dill, if desired. Enjoy!
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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