Naomi's Chicken

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mix 3 tbsp olive oil with 1/2 tsp Ras el Hanout and 2 tbsp Siracha/Harissa sauce in a medium sized bowl.

Step 2

Season chicken thighs with salt and pepper.

Step 3

Add chicken thighs and coat well in marinade. Let sit for at least 1 hr, preferably between 6-8 hrs.

Step 4

Add salt, pepper, garlic clove, lemon juice, and olive oil to Greek yogurt. Taste as you go; remember you can always add more.

Step 5

Let yogurt mixture sit several hours in refrigerator for flavors to soften and blend.

Step 6

Slice leeks horizontally in half. Thoroughly wash (watch out for grit and sand).

Step 7

Thinly slice leeks into 1/2 moon circles. Let dry.

Step 8

Preheat oven to 425°F 1 hr before dinner.

Step 9

Mix sliced leeks with 1 tsp lemon zest, 1 tbsp olive oil, and 1/4 tsp salt.

Step 10

Stir in chopped potatoes into chicken and marinade. Mix until potatoes are well coated.

Step 11

Arrange chicken skin-side down and potatoes onto foil wrapped baking sheet. Leave space between pieces for proper crisping. Use 2 pans (3 thighs on each).

Step 12

Roast for 20 minutes. Remove from oven briefly to turn over chicken and potatoes.

Step 13

Scatter leek mixture on baking sheet. Arrange and nestle leeks around chicken pieces.

Step 14

Roast until chicken is cooked through. Everything should be golden and slightly crisped. About 20-25 minutes.

Step 15

While chicken is roasting, taste yogurt mixture, making any final adjustments.

Step 16

Lightly dress arugula/spinach with lemon juice, olive oil, and salt.

Step 17

Portion greens onto dinner plate.

Step 18

Place chicken, potatoes, leeks, and juices onto arugula/spinach

Step 19

Spoon yogurt mixture onto the side.