Ingredients
1lbchicken thighs,bone in, skin on
1lbchicken drumsticks,bone in, skin on
kosher salt,to taste
pepper,to taste
5garlic,minced
1tbspground cumin
1tbspsmoked paprika
3tbspharissa paste
2lemons,juiced, plus ¼ cup, divided
1½lbsyukon gold potato,cubed
1tbspextra virgin olive oil
1tbspdried parsley
1cupGreek yogurt
½cupfresh parsley,chopped
2tbsphoney
½cupfresh dill
1tbspsumac
2leeks,white and light green parts, halved lengthwise, rinsed, and thinly sliced into half moons
lemon zest
Preparation
Add the chicken to a large bowl and season with the salt, pepper, garlic, cumin, smoked paprika, harissa paste, and the juice of 2 lemons. Toss until the chicken is well coated.
Cover with plastic wrap and marinate in the refrigerator for 30 minutes.
Preheat the oven to 425 degrees F.
Add the potatoes to half of a baking sheet and drizzle with the olive oil. Season with salt, pepper, and the parsley and toss to coat. Arrange the marinated chicken pieces on the other side of the baking sheet.
Roast the chicken and potatoes for 30 minutes.
In a small bowl, combine the Greek yogurt, salt, pepper, parsley, honey, dill, sumac, and remaining ¼ cup of lemon juice. Stir well until smooth, the set aside.
Remove the baking sheet from the oven, toss the potatoes, then spread the leeks and lemon zest in an even layer over the potatoes.
Return to the oven for another 20 minutes, or until the chicken is browned and cooked through and the vegetables are tender and slightly crispy.
Serve the chicken over the potatoes and leeks, drizzle with the yogurt sauce, and enjoy!
