Harissa Chicken With Leeks, Potatoes and Yogurt
In a large bowl, combine 1½ lb bone-in, skin-on chicken thighs and legs and 1¼ lb Yukon Gold potatoes, peeled and cut into 1½-inch chunks. Season with 2½ tsp kosher salt and ½ tsp freshly ground black pepper. In a small bowl, whisk together 3 Tbsp extra-virgin olive oil, 2 Tbsp harissa and ½ tsp ground cumin. Drizzle on chicken and potatoes; toss to combine. Let stand at room temperature for 30 minutes. Halve 2 leeks lengthwise; slice thinly. In a medium bowl, combine leeks, ½ tsp grated lemon zest, ¼ tsp salt and 1½ Tbsp olive oil.
Preheat oven to 425°F. Arrange chicken and potatoes in a single layer on a large rimmed baking sheet. Roast 20 minutes. Toss potatoes lightly; scatter leeks over baking sheet. Roast 15–20 minutes or until chicken is done and everything is golden and slightly crisped. In a small bowl, combine cup plain yogurt, 1 grated garlic clove, ¼ tsp salt and ¼ tsp pepper. Spoon over chicken and vegetables. Scatter 1 cup mixed fresh herbs (dill, parsley, mint and/or cilantro leaves) over top. Drizzle with olive oil and fresh lemon juice. Serves 4.