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.

I gotta say I use a ton of NYT recipes but I can’t figure out the rave reviews here. It was fine but nothing amazing. Will probably not make again.

Easy and very tasty, although I didn’t find it as transformative as some other commenters. I also erred by overfilling the sheet pan, so the chicken and potatoes didn’t get as crispy as they should have.

So good and easy. Did not add yogurt and did not miss. Added dill to the leek mixture; everything was delicious!!

This is one of the best meals we've had in a long time. Thank you Melissa Clark! A few changes...didn't have 2 T harissa, but had berbere. So it was about half and half, harissa and berbere. Less spice, but the result was delicious. I used organic chicken breast tenders, and added the full amount of 4 1/2 T olive oil to that mix. Like others, I didn't add the greens to the top, but settled the dish onto the greens at the bottom of the plate. Fresh, chopped dill with lemon juice perfect!

One of my favorite NYT Cooking recipes! I used fingerling potatoes cut in half lengthwise because that's what I had and they cooked perfectly. I used boneless skinless thighs because the recipe doesn't specify. They cooked perfectly as well. I only had Greek yogurt and that worked perfectly. I added some dill and lemon juice to the yogurt and it was delicious.

I substituted baked tofu for chicken. I followed recipe, sans chicken. Then, in the last five minutes of baking, I topped with baked tofu. It was excellent! Thank you for this recipe.

Tofu works well for this one too! I roasted the potatoes and leeks as directed, but in the last 5 minutes I topped the whole dish with truffle baked tofu from Wildwood. Also, frisée works well if you don’t have arugula. Thank you for this great recipe!

I made this recipe as is. The only thing I did was remove the bones from my chicken thighs (a preference of my family). This reduced the roasting time for me a little bit. Holy cow!!!!!! It was so delicious and will be in our rotation. Another Melissa Clark slam dunk!

The family loved-loved this one, I'm already getting requests for a repeat. (I might have to swap in boneless/skinless thighs for my bones-squeamish wife)

I already had some boneless thighs sitting in a tandoori marinade for dinner, and when I read this recipe, I thought, I'll just throw it on top of this! I tossed the potatoes with the oil, cumin, and some chile flakes, and let the tandoori seasoning do the rest. It was fantastic. I served it on top of the arugula as others suggested, and doubled the yogurt sauce. I'll make the recipe again, as written, soon.

Yum!! Next time add MORE POTATOES and wait to put arugula on until serving (so the leftovers are not wilty)

Substitute for Harissa? Can't do hot, spicy.

This recipe was delicious. I substituted bone-in chicken breasts in lieu of dark meat, and they maintained their moisture even with the high cooking temperature. I also added a bit of extra harissa and cumin to the marinade to ensure the chicken was well coated, but I left most of the marinade out for cooking. The only thing I would change is the timing of adding the leaks. 20-30 minutes was a bit much, as the leaks that weren't next to the chicken started to burn.

I make this so often that when I asked my older kids what meals they think of when they think of my home cooking, this was their answer (plus the also delicious NYT oven baked chicken shawarma). We make a bed of arugula, put the chicken and veggies on top, and then drizzle the yogurt sauce over. We only eat Greek yogurt, so I just thin out the sauce with milk. The potatoes can get greasy (delicious), but to show restraint I sometimes put them on a separate baking pan from the chicken.

Because I don't have a large enough pan, I made potatoe wedges and chicken in two separate pans. Both were delicious. The marinade gave the chicken a tangy flavor. I did not marinate the potatoes. The leeks were a tasty and attractive addition but one must watch that they don't burn. The yogurt sauce is optional. Next time I'll make the greens separately. I'll make this for guests.