Harissa Chicken with Leeks, Potatoes, and Yogurt

This recipe is now all over the internet, with good reason. It's very tasty, and smells wonderful while cooking. The recipe comes from Melissa Clark's fab cookbook - Dinner: Changing the Game, but I've used David Lebovitz's slight variation here. I recommend using dill as one of the herbs, but you can use whatever is in the crisper drawer that needs using. Harissa is spicy, so if you don't love spice, perhaps cut back a bit on that ingredient. This recipe serves 3 but could stretch to 4 with a side salad.

Harissa Chicken with Leeks, Potatoes, and Yogurt

2 tablespoons harissa
4 1/2 tablespoons extra-virgin olive oil
3 teaspoons kosher or flaky sea salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin

1 1/2 pound skin on chicken thighs, legs and/or drumsticks
1 1/2 pounds roasting potatoes (such as Yukon Golds), peeled and cut into 1 1/2-inch (4cm) cubes
2 leeks, washed, sliced in half lengthwise, and thinly sliced crossways

grated zest of one lemon
1/2 cup plain yogurt
1 clove garlic, peeled and minced
lemon or lime juice

1 cup (10-12g) mixed fresh herbs, such as parsley, mint, dill, chervil, and tarragon, very coarsely chopped

In a large bowl, mix together the harissa, 3 tablespoons of the olive oil, cumin, 2 1/2 teaspoons of the salt, and 1/2 teaspoon of the black pepper. Add the chicken and potatoes. Use your hands and toss to combine. Let stand for 30 minutes at room temperature.

Preheat the oven to 425ºF (220ºC). Adjust the oven rack to the center of the oven.

In a medium bowl, toss the leeks together with the lemon zest, 1/4 teaspoon of the salt, and the remaining 1 1/2 tablespoons of olive oil.

Transfer the chicken and potatoes, and any sauce in the bowl, onto a large rimmed baking sheet. Arrange the chicken pieces so they are skin side up, and make sure the chicken parts and potatoes are in a single layer. Bake for 20 minutes.

Remove the baking sheet from the oven. Toss the potatoes (so they can brown on the other sides of them) then strew the leeks over everything on the baking sheet. It may look like a lot, but they'll bake down.

Bake until the chicken is cooked through, another 20 to 25 minutes. While the chicken is cooking, in a small bowl, mix the yogurt with the garlic, the remaining salt and pepper, and a squeeze of fresh lemon or lime juice.

Remove the baking sheet from the oven and spoon the yogurt sauce in various places over the chicken and potatoes. Top with fresh herbs and serve.