Ingredients:

•  1 1/2 pounds of chicken thighs and drumsticks
•  1 1/4 pounds small Yukon Gold potatoes, halved and cut into 1/2 inch slices
•  2 1/2 teaspoons of kosher salt, more as needed
•  1/2 teaspoon of black pepper, more as needed
•  2 tablespoons of harissa (or use another thick hot sauce, such as sriracha)
•  1/2 teaspoon ground cumin
•  4 1/2 tablespoons extra-virgin olive oil, more as needed
• 2 leaks, white and light green parts only, halved lengthwise and thinly sliced
•  1/2 teaspoon of lemon zest (from 1/2 a lemon)
•  1/2 cup of plain yogurt (do not use Greek yogurt)
•  1 small garlic clove
•  2 ounces of baby arugula
•  Chopped fresh dill, as needed
•  Lemon juice, as needed

Preparations:

Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons of oil. Pour over chicken and potatoes and toast to combine. Let stand at room temperature for 30 minutes or up to eight hours in the refrigerator.

Meanwhile, in a medium bowl, combine leaks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons of oil. 

Heat oven to 425°. Arrange chicken and potatoes on the large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leaks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer. 

While chicken cooks, place yogurt in a small bowl. Grate garlic it’s over yogurt and season to taste with salt and pepper

To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and deal over mixture. Drizzle with oil and lemon juice and serve.