Hey, I'm Frances Lamb, and this is a preview of our new podcast, Weeknight Kitchen with Melissa Clark.

If you like it, subscribe in your favorite podcast app.

Weeknight Kitchen is all about getting good food on your table in the middle of the week.

Our guide is the one and only Melissa Clark, best-selling

cookbook author, food columnist for The New York Times, and always the person with the answer for,

what should I make for dinner? So let's get going. Here she is in her kitchen.

Okay so I'm going to get my sheet pan. I have a lot of sheet pans in this drawer. They're all kind of a wreck.

It's a good thing you can't see them, but they get the job done.

Sheepan dinners are the crispy lovers version of a one pot meal. You know, you do everything on one pan, except that you get crispy edges. I love it. I do them all the time. The thing about doing a sheet pan dinner is you really have to watch the timing. You have to make sure that you're adding ingredients that cook at the same rate at the same time, and then you add ingredients that need less time later on in the process. So if you just keep track of that, and once you do it once, you will get

the hang of it, it's super easy, then you just can run with this basic concept and make the

recipes your own. So tonight I'm going to do my favorite sheet pan chicken dinner. It's chicken

thighs and drumsticks because they have the most flavor. And I want to do them bone in skin on,

because when you keep the

bones in, you get a really great, well, the bones give you flavor, first of all. But also, it keeps

the chicken really juicy. And the skin, of course, gets crispy and golden brown, and it's the

best part. And anyone who doesn't like skin on their chicken, just save it for me. And I'm going to

marinate them for a few minutes with potatoes, a lot of salt to let it absorb the flavor.

And then I'm going to roast them on a sheet pan with leeks, and I'm going to serve them with yogurt that has garlic in it.

Oh, and the whole thing gets flavored with Harissa. Did I mention the Horissa? The most important part.

Harissa is a North African spice paste and it adds so much flavor. It's got cumin. It's got garlic. It's got chili.

It's one of those things. Buy a tube, keep it in your fridge and put it on everything.

So my bowl, chicken into the bowl. And where are those potatoes?

...