Sheet-Pan Chicken With Potatoes, Arugula and Garlic Yogurt Recipe (2024)

By Melissa Clark

Sheet-Pan Chicken With Potatoes, Arugula and Garlic Yogurt Recipe (1)

Total Time
1 hour, plus marinating
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Your typical sheet-pan chicken recipe roasts everything together on a pan at once. This version pairs potatoes with the poultry, and tops everything off with fresh herbs and arugula, making it a true one-pan meal, salad included. A savory yogurt sauce adds a creamy touch, but it’s optional if you’re not a yogurt sauce fan. Feel free to double the recipe if you’re feeding a crowd, though make sure to use two sheet pans so that everything is spread out in one layer, which is critical for browning.

Featured in: Springtime Sheet-Pan Chicken

Learn: How to Make a Sheet-Pan Dinner

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Yield:4 servings

  • pounds chicken thighs and drumsticks
  • pounds small Yukon Gold potatoes, halved and cut into ½-inch slices
  • teaspoons kosher salt, more as needed
  • ½teaspoon black pepper, more as needed
  • 2tablespoons harissa (or use another thick hot sauce, such as sriracha)
  • ½teaspoon ground cumin
  • tablespoons extra-virgin olive oil, more as needed
  • 2leeks, white and light green parts only, halved lengthwise and thinly sliced
  • ½teaspoon lemon zest (from ½ lemon)
  • cup plain yogurt (do not use Greek yogurt)
  • 1small garlic clove
  • 2ounces baby arugula
  • Chopped fresh dill, as needed
  • Lemon juice, as needed

Ingredient Substitution Guide


  1. Step


    Combine chicken and potatoes 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. Step


    Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1½ tablespoons oil.

  3. Step


    Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 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. Step


    To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice and serve.



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Cooking Notes


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.

Alexandra Lightning

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?

Brian Abelson

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!

not being dramatic

How do I say this without being dramatic...

This is the best dinner I've ever made. I cook frequently, I consider it a hobby. This meal was simple, healthy, and so incredibly tasty. I'd eat this every night of my life.

Kevin Osinski

Loved it, but proportions were strange. 1 1/2 lb bone-in chicken for 4 servings? I used 4 leg-thighs, which came to something over 3 lb. I used 12 oz of arugula and spread it as a serving bed for the potatoes, leeks and chicken. The pan drippings made a nice dressing for the greens.

The yogurt sauce could also be doubled or tripled. 1/3 cup over 4 servings is only one heaping tbsp each. I added some dill to the sauce.

With 2 tbsp of harissa this was quite spicy, but we loved it.


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!

Sarah S

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.


Ended up making this with gochujang paste instead of the harissa, and made a thinned out sour cream based garlic drizzle bc I didn't have yogurt - YUM. I'm going to try it as written next time.

Britt B

The leeks make this dish! So good


Double the chicken

Terry S

I used chicken breast cutlets, lime zest, about 1 1/2 times the cumin, fingerling potatoes, and doubled the arugula. Skipped the yogurt as I didn't want to go back to the store. Followed someone else's suggestion not to marinate the chicken with the potatoes to prevent them from oxidizing. Absolutely delicious and so easy to make, perfect when you don't have time to do a lot of prep!


Why does everything have to have hot sauce in it? My body cannot bear chili peppers, can I forego the hot sauce? Use something else? Help.


Also, don’t top with leeks til final 15-20 min


This recipe is definitely a keeper. So easy and delicious!


This dish has become a weekly staple in our house for a few years now. When I first began making it I stuck strictly to the recipe but over time have modified the cooking times. Not sure if this is unique to my stove or not but I was constantly checking temp and going over the cooking time just to get the chicken to an eatable temp. I now cook chicken and potatoes for 40 minutes straight, then I add the leeks and cook for 20 minutes. It turns out perfect every time.


slices are good add onions, Try Sriracha


This is one of my all time favorite weeknight go-tos. It’s so, so good. Whenever I have extra arugula or dill on hand, I want to make this. I always use Greek yogurt though (I think they say not to because it’s a bit thick for drizzling), but just stir in some lemon juice and that helps with the consistency. To be a little healthier tonight I used boneless/skinless thighs, which works if you cook potatoes solo for 15 min and then put the chicken on at the same time as the leeks.

Susan from Atlanta

This is a great recipe. The harissa added an elegant flavor without too much spice. I doubled the harissa as I had over 2 lbs chicken. I added lemon and dill to the yogurt in addition to the garlic.


This was awesome. The harissa gave an elegant flavor.

Sharon Sudduth

Go for the five star recipes! Like almost all other reviews, my family LOVED this recipe.

Name StillLearning

Loved this easy and pretty simple chicken recipe. Followed the recipe except the dill and the yogurt.I had no fresh dill so i added some dry dill to the yogurt sauce- we aren’t dill lovers so didn’t miss it. Like a lot of commenters, we only have greek yogurt in the house - added water and doubled the garlic, it was great. It’s worth making the marinade and letting the chicken and potatoes sit in the frig for several hours. Another good one from Melissa Clark!

Rebecca T.

Very easy, very good.

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Sheet-Pan Chicken With Potatoes, Arugula and Garlic Yogurt Recipe (2024)
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