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!

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!

Why not Greek yogurt, Melissa?

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.

Delicious! And fresh!

So good! Used half the sriracha since not everyone in our house likes a lot of spice- it was very subtle so will probably use a bit more next time. Added lemon juice and dill to the garlic yogurt sauce. My whole family gave this two thumbs-up, which rarely happens!

I doubled up the recipe, and took much longer to cook, so the prep and cook time was a bit longer than noted. The wilted arugula was absolutely delicious!

Any other sauce besides harissa can you recommend? Not a fan of anything spicy. Or use no sauce at all?

The Hubby made this for dinner last night, after I printed it out for him a couple of weeks ago and requested it about every other day. It just looked good on paper (on screen?). We surprisingly did not have harissa in the house, so sriracha it was. Other than quadrupling the amount of arugula, and adding an extra 1/3 lb of potatoes, he followed the recipe to the letter. After we inhaled it, I concluded it was definitely one of the top 10 chicken dishes I’ve ever had. Brava!

I have always made a version of this. I use montreal chicken spices and thyme, garlic as seasoning. Important to use olive oil for crispness as it has a higher browning temperature

This is a lovely dish. I am glad I read the comments first. Cooking the potatoes for a few minutes (ten) before adding the chicken gives them a nice, crispy finish. I put the leeks in for 15 minutes at the end; they were soft and still had lots of flavor, not overcooked. I seasoned the yogurt with dill and lemon. This is a perfect, casual, dinner party option.

This recipe is some kinda delicious. I followed the recipe exactly. I’d serve it to company.

This was a huge hit with our family! I realized I only had Greek yogurt, but I thinned it with some water and it worked just fine.

I made this wonderful dish with 6 large bone-in thighs and red wax potatoes, leeks and a fennel bulb sliced thin, seasoned with tabil (ground coriander, cumin, caraway and a few red pepper flakes) instead of harissa, since we are not hot spice fans. Cooked all on 2 sheet pans, adding the leeks about 10 mins before finishing, as others have wisely advised. I'll make this again!

So yummy and really easy! We loved it and will definitely be in my list of favorites.Wonderful it was in the in box on Easter and since we were having a very low key holiday it was the perfect Sunday dinner!

Excellent despite three substitutions out of necessity: a weak off-brand sriracha (not the iconic green-capped Huy Fong Foods one) mixed w/ non-smoked paprika, 2 small scallion bunches (green and white parts) instead of leeks, and cilantro instead of dill. Raw arugula wilted under the hot chicken/potato mixture instead of scattered over top to cook. All else as written. So good it makes me wonder how the original ingredients can possibly make it better!

This was tasty but like another person said, using the sriracha made it a bit too vinegar forward. Next time I’ll try harissa.

We have small children and spicy is not an option. What could be used in place of harissa?

Mama said it was good.