Credit…Christopher Testani for The New York Times. Food Stylist: Chris Lanier. Prop Stylist: Carla Gonzalez-Hart.
We’ve had a few glorious days of faux spring here in New York City, a balmy omen of sunshine to come. Only a few short weeks of winter to go!
So let’s get our cozy on while we can and cook a few more hearty, warming meals to see out the last of the cold winter nights. Crank up that oven, pull out that sheet pan and let’s bask in the oven’s radiant beneficence.
There are hundreds of sheet-pan wonders in our New York Times Cooking archive, but my chicken with potatoes, arugula and garlic yogurt usually finds its way into my regular rotation. Roasting the chicken on top of the potatoes allows the spuds to soak up the rendering chicken fat seasoned with harissa and cumin. Sliced leeks are added halfway through cooking to turn golden and sweet. Right before serving, everything is topped with a mound of fresh arugula and a drizzle of salted, garlicky yogurt for a sprightly garnish that leans toward spring.
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Sheet-Pan Chicken With Potatoes, Arugula and Garlic Yogurt
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Here’s another marvelous use for a sheet pan: Millie Peartree’s jerk chicken meatballs with barbecue pineapple glaze. I love the way the pineapple juice sweetens the glaze, adding a fruity zing to the Worcestershire sauce, onion powder and chile flakes.
