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Sheet Pan Harissa Chicken with Leeks and Potato
Ingredients
  • 1 ½ pounds bone-in, skin-on chicken thighs and drumsticks
  • 1 ¼ pounds Yukon Gold potatoes, peeled and cut into 1 by ½-inch chunks
  • 3 teaspoons kosher salt
  • ¾ teaspoon freshly ground black pepper
  • 2 tablespoons harissa
  • ½ teaspoon ground cumin
  • 4 ½ tablespoons extra-virgin olive oil, plus more as needed
  • 2 leeks, white and light green parts, halved lengthwise, rinsed, and thinly sliced into half-moons
  • ½ teaspoon grated lemon zest
  • ⅓ cup plain yogurt, preferably whole-milk (if using Greek, thin it down with a little milk to make it drizzle-able
  • 1 small garlic clover
  • 1 cup mixed soft fresh herbs such as dill, parsley, mint, and/or cilantro leaves
  • Fresh lemon juice, as needed
Steps
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