Main Dishes
Sheet-Pan Chicken with Potatoes & Tahini Dressing
Harissa-roasted chicken and potatoes with leeks, arugula and garlic-dill tahini dressing.
Method
- 1
Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small dish, whisk together harissa, cumin, and 3 tbsp olive oil. Pour over chicken and potatoes; toss well to coat. (Optionally marinate for 30 minutes).
- 2
Toss leeks with lemon zest, a pinch of salt, and the remaining 1½ tbsp olive oil.
- 3
Preheat oven to 425°F (220°C). Arrange marinated chicken and potatoes in an even layer on a large baking sheet. Roast for 15 minutes, then gently toss potatoes. Scatter leeks over the pan and roast for an additional 25–30 minutes until chicken is golden/cooked through and potatoes are tender.
- 4
Whisk tahini, minced garlic, sea salt, and fresh lemon juice in a medium bowl. Gradually whisk in warm water tablespoon by tablespoon until a smooth, pourable consistency is reached. Stir in chopped dill.
- 5
Scatter baby arugula, extra fresh dill, and a squeeze of fresh lemon juice over the hot sheet-pan mixture. Drizzle generously with the garlic-dill tahini dressing.
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