Greek Roasted Sheet Pan Chicken

Mediterranean herbs, a sprinkle of feta cheese and a dash of yogurt.  Toss on some Calamata olives and you're good to go with a Greek sheet pan dinner that's a one shot wonder.  You can toss this in the oven or on the cooler side of a hot grill.
2 lb chicken - 3 thighs, 3 legs, trimmed
1/2 lb polish kielbasa, sliced
1/2 lb small potatoes, sliced 1/8th inch
2 Tbsp rosemary, crushed
2 tsp salt
freshly ground pepper
1 tsp cumin seeds
1 tsp fennel seeds
2 Tbsp olive oil

1 leek, cleaned, trimmed and sliced
1 Tbsp olive oil

1/3 cup mayonnaise
1/3 cup yogurt
1 Tbsp lite seasoned rice vinegar
2 cloves garlic minced
1/2 tsp dried dill weed

1/4 cup crumbled Feta cheese
1/4 cup chopped cured pitted Calamata olives

Preheat oven or grill to 425F. Toss together the chicken, kielbasa, potatoes, the spices and the oil in a large bowl.  In a smaller bowl, toss together the leeks with the olive oil.

Mix well and then tip out onto a rimmed baking sheet pan.

If you are using a grill - turn off the grill on one side and place the chicken on the cooler side of the grill.  Leave the other side on high and close the cover.  Roast the chicken for about 20 minutes. Toss the potatoes and then scatter on the leeks. Continue roasting about another 30 minutes, skating the pan from time to time and checking for evenness of cooking.

Meanwhile, whisk together the sauce ingredients in a small bowl.

Remove sheet from oven or grill and scatter on the feta cheese and a dash of the sauce. If desired, scatter some Calamata olives over the chicken as well.

Serves 4.