• Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 2 pounds bone-in, skin-on chicken parts (breasts, thighs, drumsticks)
  • 1-1/4 pounds Yukon Gold potatoes, cut into 1-inch chunks
  • 1/2 cup buttermilk
  • 2 tablespoons Harissa, divided
  • 1/2 teaspoon ground cumin, divided
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 2 leeks, white and green parts only, trimmed and halved lengthwise, rinsed, and thinly sliced into half-moons
  • Zest and juice of 1 lemon
  • 1/3 cup plain whole-milk yogurt
  • 2 tablespoons crème fraiche or sour cream
  • 1 to 2 garlic cloves, peeled
  • 1 cup mixed soft fresh herbs, such as dill, parsley, cilantro, and/or mint
  • Aleppo pepper flakes, if desired
  1. Instructions
  2. Combine the buttermilk, 1 tablespoon Harissa, 1/4 teaspoon ground cumin, and salt and pepper to taste in a medium mixing bowl. Add all the chicken pieces, turning to coat in the marinade. Marinate for at least 1 hour in the refrigerator.
  3. Preheat the oven to 425°.
  4. In a medium bowl, combine the olive oil, 1 remaining tablespoon harissa, 1/4 teaspoon ground cumin and salt and pepper to taste. Add the chopped potatoes and toss to coat.
  5. Remove the chicken pieces from the marinade, allowing the excess to drip off. Pat dry with paper towels (it’s okay if some of the marinade is still on the chicken). Place the chicken on a large rimmed baking sheet. Pour the potatoes around the chicken in a single layer. Pour any olive oil mixture remaining in the bowl over the chicken and potatoes. Roast for 20 minutes. Remove from the oven and add the leeks to the baking sheet. Season with additional salt and pepper. Toss the potatoes and leeks gently to combine. Roast for an additional 20 to 25 minutes, until the chicken is cooked through and the chicken skin is golden brown.
  6. Combine the yogurt, crème fraiche, lemon zest, salt and pepper in a small bowl. Grate the garlic over the mixture and stir to combine.
  7. Spoon the yogurt mixture over the chicken and vegetables. Scatter the herbs over top and squeeze the lemon juice all over. Sprinkle the Aleppo pepper on top, if using.