Sheet-Pan Chicken with Potatoes, Arugula and Garlic Yogurt

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1 ½ pounds chicken thighs and drumsticks

1 ¼ pounds small Yukon Gold potatoes, halved and cut into ½-inch slices

2 ½ teaspoons kosher salt, more as needed

½ teaspoon black pepper, more as needed

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

½ teaspoon ground cumin

4 ½ tablespoons extra-virgin olive oil, more as needed

2 leeks, white and light green parts only, halved lengthwise and thinly sliced

½ teaspoon lemon zest (from ½ lemon)

⅓ cup plain yogurt (do not use Greek yogurt)

1 small garlic clove

2 ounces baby arugula

Chopped fresh dill, as needed

Lemon juice, as needed

Directions at cooking.nytimes.com

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