Step 1

Preheat the oven to 425 F.

Step 2

Slice the potatoes in half, then into slices about 1/2 inch thick.

Step 3

In a small bowl, mix together the olive oil, 1 tsp salt, cumin, and harissa.

Step 4

Season the chicken thighs with salt on both sides and under the skin. Then add chicken, potatoes, and the harissa mixture to a large bowl. Toss to thoroughly coat the chicken and potatoes in the marinade and let sit at room temperature for 30 minutes.

Step 5

Place the chicken thighs skin side up on the sheet pan and spread potatoes out in one layer and place in the oven. After about 20 minutes, remove the sheet pan and stir the potatoes around, flipping over the slices that are getting very brown. Place the sheet pan back into the oven and bake for another 15-30 minutes, until the chicken thighs are crispy and potatoes are golden brown.

Step 6

While the chicken and potatoes are baking, use a Microplane grater and grate the zest from one lemon. Then add yogurt, lemon zest, and lemon juice to a small bowl and stir to combine. You can add a touch of black pepper if you like.

Step 7

Remove the chicken and potatoes from the oven, arrange dill and arugula over the top. Dollop with the lemon yogurt sauce and serve.