In a bowl, combine 3 tablespoons of extra virgin olive oil, ground cumin, sea salt, Harissa paste, and freshly ground black pepper. Mix well. Rub the marinade over the chicken, ensuring it is evenly coated, including under the skin. If possible, marinate the chicken overnight for maximum flavor. Otherwise, let it marinate for about 30 minutes.

Preheat the oven to 425℉.

In a separate bowl, thoroughly mix the sweet potatoes, white potatoes, carrots, and chicken until everything is well coated with the marinade.

Place the chicken and vegetables on a baking sheet in one even layer. Bake in the preheated oven for 20 minutes.

While the chicken and vegetables are baking, prepare the leek garnish. Drizzle the sliced leeks with 1 tablespoon of olive oil and a pinch of salt. Set aside.

In a small bowl, combine the juice of 1 lemon, non-fat yogurt, minced garlic, salt, pepper, and finely minced fresh green herbs. Mix well to make the lemon garlic yogurt dressing. Set aside.

After 20 minutes, remove the baking sheet from the oven. Toss the vegetables to ensure all sides develop a caramelized flavor and deep color. Sprinkle the leeks over and around the veggies.

Return the pan to the oven and bake for another 20 minutes.

While waiting for the chicken and veggies to finish, prepare a crisp cucumber salad (optional). Sprinkle salt over the cucumber slices and let them rest in the fridge to draw out moisture. Then, gently toss the cucumber slices with some of the lemon garlic yogurt dressing.

Once the chicken and vegetables are done, remove them from the oven. Serve the chicken and vegetables with the leek garnish and a drizzle of the lemon garlic yogurt dressing.