1 whole chicken, butchered (leg quarters and half breasts should cook about the same time)
2 cans chickpeas, drained and rinsed
2 baby leeks, sliced
3-4 tablespoons olive oil
1 teaspoon chili powder, for chicken
1 teaspoon paprika, for chickpeas
1 teaspoon dried oregano, for chickpeas
Salt and pepper
Fresh arugula, for serving

Yogurt sauce:
1 cup Greek yogurt
1 lemon, juice only
1 tablespoon olive oil
Pinch salt and pepper

Heat oven to 375. Line sheet pan with parchment or foil. Toss chicken with olive oil, chili powder, salt and pepper and lay on sheet. Place in oven and allow to roast for 15 minutes. Meanwhile, mix your yogurt sauce ingredients and place in fridge to chill. Prep chickpeas by tossing with olive oil, salt, pepper, paprika and dried oregano. Add chickpeas to your pan after the first 15 minutes, and cook an additional 20 minutes. Chop your leeks into thin half moons and add them to the sheet pan and cook another 5-10 minutes, until chicken is cooked through. To serve, top fresh arugula with your chickpeas, place chicken on the side and serve with the yogurt.