Name: Sheet Pan Chicken with Radicchio and Potatoes
Ingredients: 1 ½ pounds chicken thighs (boneless and skinless); 1 pound Yukon gold potatoes (r any other favorite potato. Cut in half lengthwise, then thinly sliced); 1 onion peeled and quartered; 1 red pepper seeded and sliced; 4 tablespoons olive oil (divided); 2 teaspoons Tabasco (or other hot sauce); 2 teaspoons fresh oregano; ½ teaspoon ground cumin; 2 teaspoons sweet paprika; 1 head radicchio (cut in half, then each half cut unto quarters. Or substitute 2 leeks, cleaned and thinly sliced); The Sauce; 1 cup plain nonfat Greek yogurt (full fat will also work); 1 lemon (zest only); ½ teaspoon lemon juice; 1 garlic clove (peeled and minced); 1 teaspoon fresh dill (chopped); 1 cucumber (small; peeled, seeded, and grated); salt; pepper

Preheat oven to 425°. Set aside a sheet pan covered in parchment paper, and set aside
In a large bowl, place the chicken, potatoes, onion, red pepper, three tablespoons of olive oil, tabasco, cumin, and paprika. Sprinkle with salt and pepper, and thoroughly combine
Transfer this to the sheet pan, and roast in the oven for 10 minutes
While the chicken is cooking, in a separate bowl, combine the radicchio (or leeks) with the remaining tablespoon of olive oil. Sprinkle with salt and pepper, and spread over the chicken mixture, and cook for another 10 minutes
While the chicken is cooking, in a clean bowl, whisk together the yogurt, lemon zest and juice, dill, and grated cucumber. Sprinkle with salt and pepper, and set aside
When the chicken is cooked through, drizzle with yogurt mixture, and serve immediately

Sheet Pan Chicken with Radicchio and Potatoes

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