Sheet pan dinners were all the rage over the last few years and for good reason: a whole meal comes together using one pan and cooks at the same time with little effort from the cook.
This recipe amps up traditional roast chicken by marinating it in buttermilk and spicy harissa (homemade or store-bought, it’s up to you!) and adding potatoes and leeks to the pan. Roast until golden-brown perfection. Finish it with a mix of fresh herbs, tangy yogurt and a sprinkling of Aleppo pepper flakes for a fruity, spicy finish. All of these elements combine to give you a meat-and-potatoes meal that is bright and doesn’t feel too heavy.
As Melissa Clark tells us in her awesome cookbook (also where this recipe originates), Dinner: Changing the Game, the most important aspect of a successful sheet pan dinner is ensuring the ingredients require the same cooking time. Sure, you could add things at different stages, but that kinda defeats the whole purpose of the one-stop assembly of these kinds of meals. Also, don’t crowd your pan! If you’re making more than four servings, please please use another sheet pan.
Okay, so actually I’m going to break my own rule here: you will have to give the potatoes a toss halfway through and add the leeks, but one quick extra step won’t hurt anyone, right? Especially when the reward is perfectly cooked potatoes and tender, NOT-BURNT leeks.
[tasty-recipe id=”31166″]
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