Sheet Pan Harissa Chicken with Sweet Potatoes & Leeks

Instructions

1. Mix 1 cup of the yogurt with the harissa in a 1-gallon zip-top bag. Add chicken and sweet potatoes and massage to coat. Press out air and seal. Refrigerate for 8-24 hours.
2. Set oven to 425°F. In a medium bowl, combine the leeks, lemon zest, salt, and olive oil.
3. Using 2 large baking sheets, arrange chicken and potatoes in a single layer and roast for 20 minutes.
4. Remove sheet pans from oven, toss the potatoes, then top each baking sheet with the leeks, and continue cooking until internal temperature of chicken reaches 165°F, about 25 minutes longer.
5. While the chicken is cooking, mix 1 cup of yogurt, 2 tablespoons water, garlic, ¼ teaspoon salt, and ¼ teaspoon pepper in a small bowl.
6. Spoon the yogurt sauce over the cooked chicken and vegetables before serving, then top with fresh herbs of choice, if desired.