Our Favorite Sheet-Pan Chicken

This is our kind of weeknight meal: simple, flavorful, and completely craveable. Chicken thighs and potatoes share a hot sheet pan, roasting until everything turns golden and crisp at the edges, while lemon and dill bring a bright, fresh lift. It’s the kind of one-pan dinner that works just as well on a Tuesday as it does with friends gathered around the table for a Sunday supper. A short marinade will still get you there, but if you have the time to start it in the morning—or even the night before—the reward is even better.

This is adapted from the New York Times Recipe by Melissa Clark: Sheet-Pan Chicken with Potatoes and Garlic Yogurt

Ingredients:

1½ to 2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)

1½ pounds small Yukon Gold potatoes, halved and cut into ½-inch slices

3 teaspoons kosher salt,

1 teaspoon black pepper

2 tablespoons harissa (or use another thick hot sauce, such as sriracha)

1 teaspoon ground cumin

4½ tablespoons extra-virgin olive oil, more as needed

2 leeks, white and light green parts only, halved lengthwise and thinly sliced (can also sub for shallot)

1 teaspoon lemon zest (from 1 lemon)

½-1 cup plain yogurt (just depending on how much sauce you like)

1 small garlic clove

Chopped fresh dill

Lemon juice

4 ounces baby spinach

Maldon Salt

Directions:

Combine chicken and potatoes in a large bowl. Season with salt and pepper.

In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine.

Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.

Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1½ tablespoons oil.

Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly.

Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.

While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt, add fresh chopped dill, lemon juice and season to taste with salt and pepper.

While the pan is still very hot, toss the spinach in the juices from the chicken and let it wilt.

Scatter fresh chopped dill over the chicken and vegetables.

To serve, spoon yogurt over chicken and vegetables. Drizzle with oil, lemon juice, and finish with a touch of maldon salt.

Hot Tip(s):

Serves four, but easily doubles for a crowd, just be sure to use two sheet pans so you don’t overcrowd the potatoes

Pair with our ‘Sunshower’ Carbonic Red or Barsotti Gamay