Harissa Chicken with Leeks, Potatoes, and Yogurt

INGREDIENTS

1 1/2 lb

bone-in, skin-on chicken thighs and drumsticks

1 1/4 lb

Yukon Gold potatoes, peeled and cut into 1 by 1/2-inch chunks

3 tsp

kosher salt

3/4 tsp

freshly ground black pepper

2 tbsp

harissa

1/2 tsp

ground cumin

4 1/2 tbsp

extra-virgin olive oil, plus more as needed

leeks, white and light green parts, halved lengthwise, rinsed, and thinly sliced into half-moons

1/2 tsp

grated lemon zest

1/3 cup

plain yogurt, preferably whole-milk (if using Greek, thin it down with a little milk to make it drizzle-able

small garlic clover

1 cup

mixed soft fresh herbs such as dill, parsley, mint, and/or cilantro leaves

splash fresh lemon juice, as needed