Turmeric Chicken with Schmaltzy Pita and Cukes

Sheet-pan turmeric-yogurt chicken legs roasted until burnished, with schmaltzy crisp pita and apricots tossed into a lemony smashed-cucumber mint salad; finished with labneh and chili flakes.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Marinate the chicken (30 minutes to 24 hours ahead): In a medium bowl, whisk together 1/2 cup labneh, 2 teaspoons salt, the juice of 1 lemon, 5 finely grated garlic cloves, 2 teaspoons paprika, 2 teaspoons ground turmeric, and lots of black pepper. Add chicken legs and turn to coat. Cover and chill if making ahead, or leave at room temperature to marinate for at least 30 minutes.

Step 2

Roast the chicken: Preheat oven to 450°F. Arrange chicken legs in the center of a rimmed baking sheet; reserve any leftover labneh marinade in the bowl.

Step 3

Tear apricots in half and add to the leftover marinade. Tear pita rounds into a few big pieces and add to the marinade, tossing and scraping the sides of the bowl to coat. Drizzle all over with olive oil; season with salt and pepper. Toss again.

Step 4

Scatter the pita around the outer edges of the baking sheet, leaving space in the center for the chicken. Roast 20 minutes, or until pita is browned and crisp on the bottom sides and apricots are beginning to char. Flip pita; continue roasting until crisp all over, about 5 minutes longer, pulling apricots to a serving platter once burnished. Transfer crisp pita to a cutting board or plate; return chicken to the oven to continue roasting until skin is burnished in spots and golden in others, 5–10 minutes longer. (If using an instant-read thermometer, it should read 160°F where the thigh bone meets the drumstick.)

Step 5

Meanwhile, make the cucumber salad: Cut cucumbers in half lengthwise. Smash with a rolling pin or olive oil bottle, then tear into pieces and add to a large bowl. Season all over with salt.

Step 6

Firmly smash remaining 2 garlic cloves and add to the bowl of cucumbers (you’ll pluck it out later). Add the juice of 1 lemon and drizzle generously with olive oil. Set aside.

Step 7

Toss and finish: Break pita into chip-size pieces, adding to the bowl of marinated cukes as you go. Toss in roasted apricots. Pick mint leaves and tear into the salad. Drizzle with more olive oil or lemon juice if needed. Taste and adjust with salt and pepper.

Step 8

Spoon more labneh onto a serving platter. Add cucumber salad and any juices left in the bowl. Arrange chicken legs on top, finish with red pepper flakes (if using), and serve.