A tasty roasted chicken with the salad on top

Your typical sheet-pan chicken recipe roasts everything together on a pan at once. This version pairs potatoes with the poultry, and tops off everything with fresh herbs and arugula, making it a true onepan meal, salad included.

SHEET-PAN CHICKEN WITH POTATOES, ARUGULA AND GARLIC YOGURT

1 ½ pounds chicken thighs and drumsticks

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

2 ½ teaspoons kosher salt, plus more as needed

½ teaspoon black pepper, plus more as needed

2 tablespoons harissa (or another thick hot sauce)

½ teaspoon ground cumin

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

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

½ teaspoon lemon zest (from ½ lemon)

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

Instructions: Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes; toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.

In a medium bowl, combine leeks, lemon zest, a pinch of salt and 1 ½ tablespoons oil.

Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until everything is golden and slightly crisped, 25-30 minutes longer.

While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt, and season with salt and pepper.

Spoon yogurt over chicken and vegetables. Scatter arugula and dill over mixture.

Makes 4 servings

Christopher Testani/New York Times