Step 1

Preheat oven to 425°F. Grease a sheet pan with non-stick cooking spray.

Step 2

In a large bowl, whisk together 3 tablespoons of the olive oil, sriracha, and cumin. Add the chicken thighs and potatoes and toss to coat. Spread on the prepared sheet pan in a single layer. Season generously with salt and pepper. Roast 15 minutes.

Step 3

Meanwhile, toss the chopped leeks with half of the lemon zest and some salt and pepper. Remove the chicken and potatoes from the oven and toss the potatoes lightly. Top with the leeks and make sure everything is evenly spaced.

Step 4

Roast for an additional 25-35 minutes or until a thermometer inserted into the thickest part of a chicken thigh registers 160°F (temperature should rise to the recommended 165°F as it sits).

Step 5

While the chicken and potatoes are roasting, prepare the yogurt sauce. Combine the yogurt in a small bowl with the garlic, remaining lemon zest, lemon juice, and half of the fresh dill. Season lightly with salt.

Step 6

Serve the roasted chicken, potatoes, and leeks with the arugula, yogurt sauce and the rest of the fresh dill.