The Five Bowl Roasted Chicken

Yikes this turned out good. It was hard to stop eating. A roasted chicken, potatoes, and leek tray. Definitely a weekend dish. We allowed ourselves two hours to get it on the table.

First we chopped up 5 potatoes and placed them in the first bowl with 2 lbs. of chicken breasts and drumsticks. We tossed them up with salt, pepper, cumin, and olive oil. Letting them marinate for 30 minutes while we warmed up the oven to 425F.

In the second bowl we mixed up 2 sliced leeks, the zest of 1 lemon, salt, pepper, and olive oil.

In the third bowl we mixed Greek yogurt, sour crème, herbs (dill, oregano, chives), 1 grated clove of garlic, salt, and pepper.

In the fourth "bowl" we washed 2 handful of arugula.

And in the fifth bowl we squeezed the juice of the previously zested lemon.

There. 5 bowls.

When the oven was hot we placed the chicken and tater mix onto a tray and roasted it for 15 minutes. Then we spread the leek over it and roasted it for another 30 minutes.

To serve we drizzled the lemon juice and the arugula over the tray. We let everybody load their plates and add the yogurt to their liking.