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

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!

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?

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.

This was delicious. I too had to substitute spinach for arugula, and I used Greek yogurt and it tastes just fine. There’s nothing you can do to stop me, Clark! In the future I would use a bit more of the marinade, maybe 1.5x the recipe proportions. More leeks and potatoes as well. But flavor-wise, it’s great. Highly recommend.

Delicious ... even when I misread the recipe and marinated the chicken and potatoes in harissa, cumin, 3 tablespoons oil AND the yoghurt and garlic.

The day after making this I took the leftover potatoes, warmed them up, tossed with more arugula, some red pepper flakes and topped with fried eggs. Brunch bliss.

I was disappointed. Best thing was the yogurt sauce. Won’t remake.

I added a little lemon juice and water to the yogurt/garlic sauce because I only had greek yogurt on hand. That thinned it out. I wish I made more yogurt sauce - it's DELICIOUS! The butcher accidentally gave me boneless thighs so I started the potatoes 5 minutes before the chicken as the chicken wouldn't need as long. Turned out great! Make extra sauce!

add some sliced cherry tomatoes for color and to compliment salad. Also, a few black olives or capers add a nice sour compliment

Leeks burn easily at this temperature, do not slice too thin, they singed. Also, watch cooking times carefully, esp. with boneless chicken thighs (which were small as I only buy farmed and the thighs are small in winter.) Easy to overcook.Used a Tunisian harissa - really delicious paste. Worth seeking out. Used more arugula and Greek yogurt - diluted with water which was fine. I think the dill really adds a great note here- I would not skip it. Nigella has a great recipe for Harissa

Anyone have a suggestion on a nondairy substitution for the yogurt in this recipe?

Used boneless skinless chicken breasts (brined for 15 min, dried and then put in marinade/seasoning for 45 min). Cooked seasoned potatoes alone for 20 min, added chicken topped with leaks, cooked additional 20 min. Added shredded cucumber (squeezed dry) and fresh chopped parsley to sauce, subbed light sour cream for yogurt. Delicious!

Fantastic. I had juicy drums and and flats. So I lessened the cook time and added the dill to the yogurt. Fabulous!!! Easy to make. Will add to the rotation this summer!!

Fabulous! Can’t wait to make it again with tweaks noted by other cooks. Thanks Melissa!

Great recipe-loved the contrast of fresh arugula on top of the chicken topped off with simple yogurt mixture. Suggest you Only top what you’re going to eat. So you’re not picking arugula off leftover chicken and you can put fresh yogurt on reheated chicken. Also, I wished I had more yogurt mixture for the leftovers.

I will be making this again. It was so good. I used half potatoes and half fennel cut into about the same size chunks. Next time I honestly might just use only fennel and have a baked potato for the side if I'm craving a potato. While the potato was great in the dish, the fennel had this wonderful artichoke like texture and nice nuttiness. I also chopped up the fennel tops and blended them into the yogurt as a sub for dill.

Amazing Recipe. I ended up practically quadrupling it because it is easy and will make a ton of food! You can marinate the chicken and potatoes directly on the sheet pan while you prep everything else and heat the oven up. Lots of room to play here; If you don't have dill, cilantro or maybe even mint will be ok. No notes. I use Greek Yogurt and have no regrets about it. It's a great meal prep meal as the leftovers are amazing for lunch.

Delicious! And fresh!