The inspiration for this recipe of Roasted Chicken Thighs with Potatoes and Arugula came from a Melissa Clark recipe in The New York Times several weeks ago. However, I have changed it big time, making it more of roasted chicken and potatoes atop a salad of arugula as opposed to a few arugula leaves scattered on top.You probably know by now, I love warm things atop greens.
I prepared this for a dinner party Friday night in the city. Throwing a party on a Friday night is a great way to start the weekend! First of all, your guests are really excited that the week is over and they can truly relax because a Saturday sleep-in is possible. The noise level was intense. Of course that may have had something to do with the whiskey tasting that was going on. But that’s what I mean, that would have never gone on on a school night!
Looks like Christmas all over again, right?
The beauty of this dish is that you do most of the work in the morning, marinating the chicken and potatoes in the harissa, olive oil and cumin, and the rest is easy. I even washed my arugula, tomatoes and dill in the morning, and let it get good and dry by laying it out on a clean counter before putting it in a plastic bag with a few paper towels to wick up the extra moisture that would form from being in the fridge. I had help from one guest to make the yogurt dressing, and voila, we had dinner!
Our oldest son has a friend who loves yogurt on EVERYTHING!! He would clearly LOVE this dish. He is half Austrian and half Turkish, mainly raised in Turkey. I always want to have yogurt on hand for him, and Zach says, “NO, not necessary, serve the dinner how you want … ” So he would really love this dish.
The day before New Year’s Eve, I had made a big pot of pea soup, so I froze half of that and used it to start the dinner. With light appetizers, just nuts and a smoked salmon tartare in phyllo shells, starting with a slightly heavier soup worked out just fine.
I hope you try this dish. It’s got a lot going for it. The spiciness of the harissa on the chicken and potatoes, mixed with the creamy yogurt dressing atop the cool arugula and every once in a while you get a hit of dill, it’s delicious!!
Easy, delicious and different – all that I’m after!
ROASTED CHICKEN THIGHS WITH POTATOES AND ARUGULA – serves 8
10 chicken thighs with skin and bones, fat and extra skin removed
2 ¼ pounds small Yukon Gold potatoes, (creamers), cut into 1/2-inch slices
2 ½ tsp. Kosher salt, more as needed
½ tsp. black pepper, more as needed
6 Tbs. harissa (or use another thick hot sauce, such as sriracha)
1 heaping Tbs. ground cumin
¾ cup extra-virgin olive oil, more as needed, divided
5 medium leeks, white and light green parts only, halved lengthwise and thinly sliced
Lemon zest (from 2 large lemons), divided
1 heaping cup plain Greek yogurt
3 garlic cloves, grated or finely minced
Juice from one large lemon
10 oz. baby arugula, washed, air dried and chilled
21 cherry tomatoes
Chopped fresh dill, as needed
Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 1/2 cup of olive oil. Pour over chicken and potatoes and toss well to combine. Let it marinate up to 12 hours in the refrigerator or in a pinch, at room temperature for 30 minutes. If you have refrigerated it, let it stand at room temperature for one hour before roasting. While it’s marinating, if you can, toss and mix it up every so often.
Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining ¼ cup of oil.
Heat oven to 425 degrees. Arrange chicken (skin side up) and potatoes on a large rimmed baking sheet in a single layer. Roast for 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 and season to taste with salt and pepper. Thin with lemon juice from one large lemon. Zest another large lemon over the yogurt. Mix with a whisk to combine all.
To serve, place arugula evenly over a large platter. Distribute chicken and potatoes over all. Drizzle all pan juices on top. Spoon yogurt over chicken and vegetables. Scatter the dill and cherry tomatoes over all.
For dessert, I served a platter of Christmas cookies – date bars, pecan crisps, bourbon balls, and Hello Dolly squares – along with a touch of ice cream and strawberries.
Make this tonight! Perfect for a Sunday night dinner. Serve this magnificent colorful platter with LOVE. Your family or guests will love you back big time – guaranteed!
Funny, I don’t know about you other bloggers but I always seem to write better posts if I write them and then let them simmer a bit so I can think of other tidbits I want to add or embellish on and then have the time to do that before I actually post. How about you?
Many thanks to our friends, Sumantra and Indrani Sen for taking some of these pictures!
My Mom’s Pea Soup with Ham
Shrimp Stir-fry with Asparagus
Zach’s quinoa vegetable dish
House guests
100 Cups A Day with Gazpacho
Now that is my kind of dinner. Does this this recipe ever look delicious. Mary Frances. Can’t wait to try it.
Jovina Coughlin recently posted…Cooking the Italian Provinces – Catanzaro
Me too Jovina!! I think you’ll LOVE it!
I love chicken thighs. And your combination of the warm, spicy thighs with the cool yogurt and arugula is perfect. I would pair this with a dry (or semi-dry, if you prefer) Riesling. The acidity of the Riesling will cut the fat, will the subtle residual sugar in the wine will help balance the heat from the Harissa. Great post!
We served it with a Vouvray – and it was delicious too!! You would love this, Steve!
What a great Friday night party… Everything looks delicious!!
Sues recently posted…Friday I’m in Love #6: Resolving
It was!! Thank you Sues!!
It is a long process of prep and cooking but it’s all worth it. Looks very hearty and delicious. Happy New Year, Mary Frances. 🙂
wok with ray recently posted…Orange Chicken
Actually not really Ray – it’s pretty quick and definitely hearty and delicious!!
Hope your year is going great, Ray!
Wow that sounds like a really nice feast! Chicken thighs are my favourite chicken part, they’re juicy and more tasty
Raymund recently posted…Pesang Manok
It was!! Thighs are my favorite too Raymund!
Everything about this sounds absolutely wonderful! I love that you use harissa. And I like the yogurt because I’m someone that could probably have yogurt on everything too. Yum!
Amanda recently posted…Quinoa Bread
LOL – Yogurt is great on a LOT of things, I agree Amanda!
Looks delish..flavorful yummy dish
Traditionallymodernfood recently posted…Pasta Kichadi
Thank you!! 🙂
Yup, even though I do a pretty good job of thinking through my posts (and what i want to include), I always need to let it sit a bit, too. Always think of something I’ve forgotten! This is a great looking dish — party perfect. 🙂
John/Kitchen Riffs recently posted…The Leap Year Cocktail
Oh I’m glad I have company John!!
Thanks about the dish – it is a great party dish!
What a beautiful spread, love it all from the colors to the presentation, to the ambiance. I have a similar recipe that I posted a while back on chicken/potatoes/chickpeas in a yogurt and harissa sauce that it marinates in for a day. I like the green addition, will be bookmarking this for sure.
Great Loretta!! And I’m off to your site to check on your recipe!!
This looks so good , Mary! Perfect for a dinner party 🙂
Freda @ Aromatic essence recently posted…Ghontamchem sansaav (semi ripe mango curry)
YES!! Thanks Freda!
What a beautiful dish, but can we talk about how GORGEOUS those tomatoes are?!
I know – I lucked out with those – and Christmas all over again with the dill!!
What a delicious festive dish that tastes even better when shared with friends and family!
Katerina recently posted…Carrot Soup with Greek Yogurt and Ginger
So TRUE Katerina – always a better meal when shared with family and friends!!
This dish looks absolutely PERFECT for a dinner party! I love that you used chicken thighs here instead of breasts! I bet the peppery arugula with the chicken and potatoes is the perfect finishing touch! Cheers and thanks for sharing the YUM!
Cheyanne @ No Spoon Necessary recently posted…Bacon, Maple & Butternut Squash Scones {with Honey Butter}
Cheyanne – thighs are so much better than breasts to me and certainly more forgiving with your cooking time, right? Thanks for stopping by!
The ingredient list sounds fantastic and I know Dave would love the way you made this as he will eat rocket every meal 🙂
Tandy | Lavender and Lime recently posted…Recipe For Strawberry And Lavender Jam
🙂 🙂 🙂 Me too!! I LOVE arugula!!
Very, very nice!
Amy recently posted…Clam Fritters
Thanks Amy!!
This looks so fresh, colourful and delicious!
Angie@Angie’s Recipes recently posted…Frisée, Artichoke, Sweet Pointed Pepper Salad with Lime Chia Vinaigrette
EXACTLY!! This is a good one in that it’s so easy too!
What a warm and comforting supper for these chilly winter nights!
Krystle recently posted…Morning Glory Muffins with Streusel
Yes!! Make it soon before spring is here, Krystle!