Roasted chicken with potatoes, arugula and garlic yogurt from The New York Times Cooking by Melissa Clark

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Notes about this recipe

  • Recipe Notes

    Can substitute Sriracha sauce for harissa.

  • rionafaith on July 08, 2017

    Fantastic! I used 8 chicken thighs, which was probably more than the weight called for, but it was fine. Also used 3 leeks as that's how many came in the bunch... and I might even add more next time. I tried to nestle them down in under the chicken to prevent too much scorching. I served the finished dish over a bed of arugula rather than scattering the leaves on top. Doubled the yogurt sauce, added an extra clove of garlic, and mixed the dill directly in. Will absolutely make again this way.

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