Harissa Chicken with Leeks, Potatoes, and Yogurt

This is what I am making for dinner tonight!!
(serves 4)

1&1/2 lb. bone-in, skin-on chicken thighs and legs
1&1/4 lb. Yukon gold potatoes, peeled and cut into 1&1/2" chunks
2&1/2 t. kosher* salt
1/2 t. freshly ground black pepper
3 T. EVOOk
2 T. harissa (North African chile paste - I found it at Trader Joe's or you can make it yourself*)
1/2 t. ground cumin
2 leeks, halved lengthwise, and thinly sliced
1/2 t. grated lemon zest
1/4 t. kosher salt
1&1/2 T. EVOO
1/3 cup plain Greek yogurt
1 garlic clove, grated
1/4 t. kosher salt*
1/4 t. freshly ground black pepper
1 cup mixed fresh herbs (dill, parsley, mint, and/or cilantro
Drizzle of EVOO
Splash of fresh lemon juice

In a large bowl, combine the chicken and potatoes. Season with 2&1/2 t. salt, and 1/2 t. pepper. In a small bowl, whisk together 3 T. EVOO, harissa, and cumin. Drizzle on chicken and potatoes; toss to coat. Let stand at room temp. for 30 min. In a med. bowl, combine leeks, lemon zest, 1/4 t. salt and 1&1/2 T. olive oil. Preheat oven to 425. Arrange chicken and potatoes in a single layer on a large rimmed baking sheet. Roast 20 min. Toss potatoes lightly; scatter leeks over baking sheet. Roast 15-20 min. or until chicken is done and everything is golden and slightly crisped. In a small bowl, combine the yogurt, garlic, 1/4 t. salt, and 1/4 t. pepper. Spoon over chicken and veggies. Scatter the herbs over top. Drizzle with olive oil, and fresh lemon juice.

"To live is so startling it leaves little time for anything else." ~ Emily Dickenson

Have FUN today!!!

Love,

Machete Milletti