Sheet-Pan Chicken with Sweet Potatoes, Salad Mix and Garlic Yogurt

This super easy, no fuss recipe is really delicious.

Ingredients

• 3 lbs of chicken (I prefer drumstick + thighs)
• 1 sweet potato, halved and cut into 1/2-inch slices
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoon harissa
• 1/2 teaspoon cumin
• 5 tablespoons olive oil
• 2 leeks, sliced thinly
• 1/4 yogurt (I prefer Greek)
• 1 clove garlic
• mixed salad greens

Preparation

1. Combine chicken and sweet potato in a large bowl. Season with salt and pepper. 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 up to 8 hours in the refrigerator.
2. Meanwhile, in a medium bowl, combine leeks, a pinch of salt and 1T oil.
3. Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 10 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 15-20 minutes longer.
4. While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.
5. To serve, put salad greens on a plate, then chicken and sweet potatoes, then spoon yogurt sauce on top.