HUNGRY GERALD

BSK enjoys doing “one pot” dinners, convenient and less work. That’s why sheet pans are indispensable. Last night BSK cooked an excellent dinner–sheet pan chicken with potatoes, leeks and garlic yogurt. Here’s how BSK did it: Chicken thighs and sliced potatoes were showered with pepper and salt. A mix of olive oil, harissa (piquant Moroccan paste),cumin and oil were poured over the chicken in a bowl and kept at room temperature for 30 minutes. In another bowl, sliced leeks, lemon zest, salt and oil were mixed. Oven was heated to 425 degrees. Chicken and potatoes went on the sheet pan in a single layer and roasted for 15 minutes. Leeks mix was scattered over the pan and all was roasted for another 30 minutes. Chicken became golden and the potatoes came to a desired texture. This was topped with yogurt (from The Food Market) mixed with garlic. Heat loving HG added harissa to HG’s plate and the result was zesty,flavorful eating. Red Montepulciano from Abruzze was the accompaniment. BSK scores again.