As I mentioned in a previous post I want to get back into kitchen this fall. We fell into a bad habit this summer of eating out or every single night. Seriously…every single night. We had four restaurants in our neighborhood on rotation…Thai, Mexican, Greek & Italian. I knew it had gone too far when the lovely lady who works at the Thai restaurant down the street knew my name and order without any direction- I guess it’s my fault for ordering spicy eggplant with chicken every single time.
Originally I wanted to make a savory fall recipe in the slow cooker this Sunday but the weather in Los Angeles has been SO hot (over it) and it just didn’t seem fitting. I would’ve had to draw all the curtains and blast the AC to make it feel cozy and fall like in our place. So I switched gears and settled on a lighter chicken dish instead- roasted chicken with potatoes, arugula and garlic yogurt.
I forgot how much I love cooking on a lazy Sunday. The light is always so pretty that time of day in our home. We put on music…Brian cracks a cold beer and chats with me as I chop (he’s also kind enough to document the cooking session for my blog- thanks love!)…Frank plays with his toys by my feet.
It’s one of my favorite ways to spend an afternoon.
The dish was an absolute success- such an interesting mix of flavors with the sriracha, cumin & garlic yogurt!
Roasted Chicken with Potatoes, Arugula and Garlic Yogurt.
ingredients-
1 1/2 pounds chicken things and drumsticks
1 1/4 pounds of small Yukon gold potatoes, halved and cut into 1/2 inch slices
2 1/2 teaspoons kosher salt
1/2 teaspoon of black pepper
2 tablespoons of sriracha
1/2 teaspoon ground cumin
4 1/2 tablespoons extra virgin olive oil
2 leeks, white and green parts only, halved lengthwise and thinly sliced
1/2 teaspoon lemon zest
1/3 cup of plain yogurt (do not use greek)
1 garlic clove
2 ounces of baby arugula
chopped fresh dill
lemon juice
directions-
- combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together sriracha, cumin and 3 tablespoons of 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.
- meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons of oil.
- 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, 30 minutes longer,
- While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.
- To serve, spoon yogurt over chicken and vegetables. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice and serve.
365til30.com 
this looks so yummy and simple! beautifully documented by brian!
You’re a natural chef, Kate. Brian is smart to get this on film. 🙂
And you are the sweetest 🙂
Fantastic dinner KG! ☮ 💕 & 🎶
Love the chicken recipe only I would use breasts and/or wings. I am not a dark meat person. I loved what you wrote about your mother. I too, think she is pretty special. I am happy she had a nice birthday.. Frankie is a trip.. Sent from my iPad
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You are adorable and this looks amazing!! Adding to my recipe pile 🙂
YUM! I want to come over for Sunday dinner! I might steal Frank, though.
I just love your kitchen! What I would give… 🙂
What a fun afternoon of cooking – this recipe sounds delicious too. I love that your hubby is able to capture these everyday moments for you.
Whoa. This sounds divine! And your photos were fab! Frank… what can I say? He’s just heart-melting. xoxo