This is DELICIOUS.
I don’t think I really need to type anything else, but I will. I originally found this recipe on the NY Times food site, but I changed it to suit our taste preferences and make it primal. This is seriously so flavorful. It’s not following my Lebanese pattern, but I’ll make an exception for this.
Really. That’s all I’m going to write today.
Roasted Chicken with Potatoes, Arugula, and Garlic Yogurt (Primal)
4 chicken thighs (bone-in, skin-on)
1.5 pounds potatoes, cut in 1/2″ slices, and then quartered
salt and pepper
1/4 C hot sauce (I use Frank’s Red Hot)
2 Tbsp olive oil
1 tsp cumin
1/2 tsp coriander
2 leeks (just white and light green), halved and sliced
zest and juice of one lemon (divided)
1/2 C plain, full-fat yogurt
2 garlic cloves, grated or run through a press
2-4 oz baby arugula
1.- Put potatoes in bottom of large baking dish and sprinkle with salt and pepper. In a small bowl, whisk hot sauce, olive oil, cumin, and coriander. Drizzle a couple tablespoons over the potatoes.
2.- Lay chicken, skin-side up on top of the potatoes. Sprinkle chicken with salt and pepper. Pour a tablespoon or two of hot sauce mixture over each piece of chicken. If there’s any sauce left, drizzle some more over the potatoes. Let set for at least 30 minutes (if setting for longer than 45 minutes, place the baking dish in the refrigerator–can stay at this point for up to 8 hours).
3.- Preheat oven to 425. Roast chicken and potatoes for 20-25 minutes. In small bowl, mix leeks, lemon zest, and 1 tablespoon of olive oil. Scatter over chicken and potatoes and roast for another 30 minutes.
4.- In small bowl, whisk yogurt, garlic, lemon juice, salt, and pepper.
5.- To serve: on plate, layer potatoes, a handful of baby arugula, a piece of chicken with leek mixture, a spoonful of garlic yogurt, and sprinkle with chopped dill.