Harissa Chicken and Potatoes with Leeks and Garlic Yogurt

Instructions

1. 1

   Set oven racks in the upper and lower thirds and preheat to 220°C/425°F. Have two 46 × 33 cm shallow rimmed baking trays ready. While the oven heats, scrub the potatoes, halve them lengthwise and slice into 1.25 cm pieces.

2. 2

   Use bone-in, skin-on chicken thighs and drumsticks. In a large bowl, mix the harissa, cumin, 45 ml olive oil, 1 tsp salt and all the black pepper. Add the chicken and potatoes and turn to coat. Divide between the trays in single layers, keeping the chicken skin-side up.

3. 3

   Roast both trays for 15 minutes.

4. 4

   During this first roasting stage, halve the leeks lengthwise, rinse thoroughly between the layers and thinly slice the white and light green parts; the listed weight is the trimmed amount. Toss with the remaining 15 ml olive oil, lemon zest and 0.25 tsp salt. In a separate small bowl, finely grate the garlic into the yogurt and stir in the remaining 0.25 tsp salt. Wash the arugula, dry it well and chop the dill.

5. 5

   Turn the potatoes and divide the leeks between the trays, nestling them among the potatoes rather than leaving them on exposed tray edges. Rotate both trays front to back and swap their rack positions. Roast for another 25–30 minutes, until the potatoes are tender and the chicken is browned. Check each chicken piece with a food thermometer: the thickest part must reach at least 74°C/165°F without the probe touching bone. Continue roasting any pieces that need longer.

6. 6

   Let the chicken rest for 5 minutes. Divide the chicken, potatoes and leeks among four plates. Add the arugula, spoon over the garlic yogurt and finish with the dill and lemon juice.