Roasted chicken thighs with arugula potatoes and garlic yogurt sauce

Sometimes you get the best recipes from a chance meeting.  While having a pedicure the other day, I started a conversation with a lady in the neighboring pedicure chair.  She was having out of town company and wanted to serve a chicken recipe she had found in the NY Times.

She described the recipe to me and I knew I wanted to try it.  I am one of those people who have cooked chicken in every possible way, always trying to discover a new, better way to the perfect chicken dish. This one has a nice kick with the spicy sriracha sauce.

Just in time for Easter weekend this recipe offers an alternative to ham or lamb! Double it to serve a crowd.

Roasted Chicken with Arugula and Yogurt Sauce photo by Kathy Miller


  • 1 package boneless chicken thighs (about 6)
  • 1 1/4 pounds small red potatoes or baby yellow potatoes, quartered
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper, more as needed
  • 2 tablespoons sriracha hot chili sauce (found in Asian section of grocery)
  • 1/2 teaspoon ground cumin
  • 4 1/2 tablespoons extra-virgin olive oil, more as needed
  • 2 leeks, white and light green parts only, halved lengthwise and thinly sliced
  • Lemon zest (from 1 lemon)
  • 1/3 cup plain yogurt or Greek yogurt
  • 1 small garlic clove
  • Juice from lemon 1/4 -1/2 lemon according to how lemony you like it!
  • Chopped fresh dill, as needed
  • 2 ounces or more baby arugula
  • Lemon juice


  1. Combine chicken and potatoes in a large bowl. Season with salt and pepper.
  2. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or refrigerate for up to 4 hours. Be sure to allow it to stand 30 minutes after refrigeration before roasting.
  3. In a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.
  4. Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes.
  5. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 20 to 30 minutes longer. Be sure to check on the leeks to make sure they do not burn.
  6. While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper. Add lemon and dill to taste. You can also prepare this ahead of time.
  7. To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice and serve.


Once the leeks are in oven check often to keep from burning. If recipe is doubled, make sure to use the same size sheet pan and rotate the pans after the first 15 minutes. I also doubled up on the yogurt sauce because it adds a nice coolness to the spicy marinade. Serve straight from the pan or on a serving platter!

By KathyMillerTime
Adapted from The New York Times


Recipe Printed from

 This time I served it over the argula, but I think it looks prettier with the argula on top!

Roasted Chicken Thighs on Arugula with Yogurt Sauce photo by Kathy Miller

Roasted Chicken Thigh with Potatoes and Arugula photo by Kathy Miller

Roasted Chicken Thighs with Yogurt Sauce photo by Kathy Miller

 Come celebrate with me.  I’ll save you a seat at the table.

1 Comment

  • Janet David says:

    Love chicken thighs. Can’t wait to try this. We love trying things with sriracha sauce. Love the pictures!!!

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