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.

Made as directed with sriracha, boneless thighs and two bone-in breasts. Yum! This felt special enough to serve guests.

Used chili crisp as a substitute as we had no harissa - left out the cumin as it didn’t feel complementary to that. Kept rest of recipe as is - worked out brilliantly. Don’t skip the yogurt - my husband usually avoids yogurt dressings but agreed it (and the lemon juice) really popped the flavors in this.

I used Gochujang paste because that’s what I had, thighs only and Greek yogurt thinned with lemon juice. It turned out very tasty and was an easy meal with minimal dishes. Definitely will go into the rotation. I can see doing a variation with sweet potatoes and chili powder instead of cumin. Lime instead of lemon.

Made half the chickenIncrease the yogurt sauce by half cupUsed couscous instead of potatoes as it was already cooked And shallots instead of leeks under the chicken And used rose harrisa

Definitely a keeper! Used 1 tbs sriracha, nearly perfect for us, a bit more would be ok. Followed suggestions of dill and lemon juice yogurt (wonderful) Made 3x yogurt sauce, next will make more. Put spring mix on top with lemon juice, perfect!

Way too spicy and hot for usBut garlic lemon yogurt is great

This recipe sounds wonderful except for the large amount of salt. For the many folks on a low-salt diet due to high blood pressure (a very common condition) or other conditions, can you recommend, for this or other recipes, a low-salt version? For that matter, please consider including salt in your substitutions list (for example, I've found lemon juice plus paprika to be a handy salt sub) or doing an article on the topic.

This was dinner last night and was a hit with the family. Spicy for the kids though. We will be making this on repeat. Melissa Clark's recipe are always so good!

After reading many rave reviews, I found this recipe to be rather bland. I cooked as written. I usually love Melissa Clark recipes, but this was a disappointment

What a delicious dish. Tender chicken, crispy potatoes, lots of greens. I'll make this several times a year.

Wow, this is great. A repeat for sure. I did not have Harris’s and used garlic chili sauce with some Tabasco. As mentioned, probably any thick hot sauce will work.

Works great, I would salt the chicken first and pat dry before adding the marinade so it’s a bit more flavorful. Careful to not cut the leeks too small, keep an eye so they don’t burn. I would consider roasting them for even less than suggested. I had tzatziki sauce in the fridge and that worked great as the yogurt. I watered it down a bit to help it drizzle.

Made this with gojujang in the same measurement as the Harissa and it was delicious! Also mixed the dilll into the yogurt garlic sauce! Family loved it!

Too much salt.

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.