Sheet-Pan Chicken With Potatoes, Arugula and Garlic Yogurt Recipe (2024)

Very good. Had to substitute spinach for arugula and am eager to try when I have arugula. Otherwise all worked well according to the recipe. I have a tip for the dill: you can freeze fresh dill. Just snip it as you would for a recipe and spread on a sheet of plastic wrap, with wide margins. Roll the plastic up like a jelly roll and close the ends with twist ties. It's easy to remove just what you need for a dish. It's almost as good as fresh and certainly better than dried.

Fantastic! I double up on the chicken, using skinless/boneless breasts, so I have leftovers to throw into pasta, salads, tacos throughout the week. I also use baby spinach in place of arugula. Throw it UNDER the chicken & potatoes after you take the pan out of the oven and it just wilts and absorbs the marinade and chicken juices. Mmm.

Have made this wonderful recipe many times. I always seem to find another little tweak for it every time I make it. One thing that's good is to mix about a tablespoon of chopped dill into the garlic yogurt sauce and add a good squeeze of lemon juice. I always use Greek yogurt because there is no reason not to that I can discern, and it's the only kind of yogurt I have at hand. I serve this yogurt/garlic/dill sauce on the side rather than spoon it over the crispy chicken skin.

Would only marinate chicken overnight, not the potatoes. They turned brown when exposed to air.
Started potatoes 10 mins before chicken and they were nice and crispy. Put the leeks on top for last 20 mins and they didn't burn like some others reported.
Dish on whole was highly praised and delicious

I have made this dish twice, with excellent results both times. However, on the second occasion I made some adjustments: I used a combination of skinless, boneless breasts and thighs. I used medium potatoes, and cut them into wedges (eighths), which made it easy to arrange the potatoes around the chicken. (The wedges also crisped and browned nicely, which was harder to achieve with potato slices.) And I added the dill and lemon juice to the garlicky yogurt. Easy, delicious, impressive--a winner!

Why not Greek yogurt, Melissa?

Sublime! I substituted a baking sheet for a sheet pan. The lack of a ridge on the sheet meant that oil dripped to the bottom of the oven, causing a grease fire which I extinguished with 2.5 to 3 cups of water (this amount may vary based on the size of your oven and the intensity of the fire). I found that the fire added a delightful smokiness to the potatoes while the water used to extinguish it created steam in the oven, resulting in deliciously moist chicken. Would recommend!

Great recipe. First time I scattered the arugula over but that created some pretty lackluster arugula the next day when I re-heated the dish. Next time I put the hot chicken and potatoes on top of room temperature arugula and we had perfectly wilted greens, and no soggy left over greens. .

Excellent. Served it for dinner guests. I used six chicken thighs and a few more potatoes, so increased proportions of marinade and sauce accordingly. Based on all the comments, I 1) divided the recipe between two sheet pans for nice browning and crisping, 2) added the leeks when there were about 15 minutes left, 3) added some dill and lemon juice to the delicious yogurt sauce (perfect accompaniment), 4) served the chicken and potatoes on top of the arugula.

I used Greek yogurt because it's what I had on hand. However, I whisked a few tablespoons of milk into the Greek yogurt to thin it out. With the addition of the milk, the yogurt now has the right consistency of what the recipe requires.

all I had in the refrig were boneless, skinless breasts, so covered the pan for the first 20 minutes ~ oh my were they moist and tasty. Everyone loved them. Next time will use thighs for an even tastier meal. We used much more yougurt, garlic and arugula, just because, and chopped the garlic ~ grating it was just too odd. An excellent meal!

I used boneless thighs and drumsticks and doubled the recipe, and used a mixture of cubed yukon golds and halved baby red potatoes. I substituted sriracha for harissa, served chicken and potatoes over a bed of arugula with lemon juice squeezed on it, and incorporated the dill into the garlic yogurt sauce. This dish was easy and amazing. My whole family declared worthy of a once a week dinner.

I had only a harissa spice blend from the excellent World Spice here in Seattle. I tossed a couple of tablespoons of that with some kosher salt over the chicken thighs in the morning and let them dry out in the fridge all day. I think the dry spices plus the drying out in the fridge made the chicken skin extra crispy. Also aggressively spacing the ingredients in the sheet pan. I used two to ensure crisping and browning. This is a perfect recipe. We all loved it.

Has anyone ever tried smoked paprika with this? I love the recipe as is, but thought smoked paprika might offer a bit more depth.

3/15/24- delicious. Used 1tbsp Harissa and 1 tbsp tomato paste, added more cumin, some coriander and 1/4tsp turmeric. used 2 1/2 leeks. So good. Nicely carmalized.

This was fabulous and company worthy. I only had greek yogurt and thinned with milk like a previous eater mentioned. Will definitely be making again…and again.

Absolutely stunningly delicious and easy to make!

I used chicken thighs because they lay flat and seemed like they would absorb the flavoring more uniformly and cook more evenly. Everything cooked in 20 minutes and was perfect. If I could have I would have let the meat and potatoes marinate for longer for 30 minutes for even more flavor.I had never used harissa before so I chose a medium harissa and that worked very well.This is definitely a keeper. Delicious.

This was good - but the potatoes didn't get crisp. Maybe they were sitting in too much marinade? I might make it again, but don't know that it would go into regular rotation.

Loved this and great for Easter dinner. The sauce was perfect and will serve it on the side.

Recipe didn’t specify bone-in or boneless, so I used bone-in. Would prefer boneless, so will try that next time. My potatoes were a little too crunchy, unfortunately. I wish I had removed the chicken and cooked them longer by themselves. I used Greek yogurt and diluted it with quite a bit of water, put the mixture in a ziploc bag, snipped one corner and got a nice drizzle.

After marinating the mixture I put a few pieces of chicken with potatoes in the air fryer and the rest as per the recipe in the oven with leeks. Air fryer version was good, but the oven version was OUTSTANDING. Everything in this simple recipe comes together perfectly. Thanks Melissa !

This was wonderful. I used the leeks as a bed to place the chicken on, and subbed Japanese sweet potatoes for the regular potatoes. So all went in the oven together, and all turned out perfectly. Except the arugula which I sautéed with lots of garlic and a little olive oil along with a bunch of spinach, because we like lots of greens.

Just made this exactly as described and it was spectacular. We marinated chicken and potatoes for 5 hours and the flavors were outstanding. Really easy to make and tasted so good - this will be a staple in our household.

This is absolutely scrumptious! Thank You, Melissa!

This was DELICIOUS. A big hit, thank you!!

I didn’t d not have leeks. I sliced shallots instead. Recipe was delicious. I’ll make another time with leeks.

I was a bit of a skeptic, but here I am, about to cook this for the second time in a week. It was truly wonderful!