Sheet-Pan Chicken with Garlic Yogurt

One pan of chicken, one bowl of cold yogurt, a pile of raw greens.

⏱ 45 min · easy · 🍽 serves 4

Ingredients

• 8 bone-in chicken thighs
• 3 tbsp olive oil
• 2 tsp cumin
• 1 tsp smoked paprika
• 1 lemon, half sliced half juiced
• 1 cup Greek yogurt
• 1 garlic clove, grated
• 4 cups arugula
• Kosher salt and black pepper

Steps

1. Heat the oven to 425F. Rub the chicken with oil, cumin, paprika, salt and pepper.
2. Roast skin up on a sheet pan with the lemon slices for 35 to 40 minutes until crisp and cooked through.
3. Stir the yogurt with the grated garlic, lemon juice and a pinch of salt. Keep it cold.
4. Spread the yogurt on a platter, pile the arugula over it, and put the hot chicken and its pan juices on top.
5. The greens wilt slightly under the chicken. That is what you want.