Greek Style Chicken & Potatoes

Name: Greek Style Chicken & Potatoes
Cook time: 85 min
Total time: 85 min
Ingredients: 0.4 lb Chicken Thigh, bone-in, skin-on; 0.4 lb Yukon Gold Potatoes, cut into cubes; 1 cloves of Garlic, minced; 0.1 cups Olive Oil; 0.6 tbsp Lemon Juice; 0.4 tsp Oregano, dried; 0.2 tsp Paprika; Some Salt; Some Pepper (Black); 0.3 cups Greek Yogurt; 0.2 medium Cucumber, grated; 0.4 small Garlic, very finely minced; 1/2 tbsp Fresh Dill, chopped; 0.2 tbsp Olive Oil; 0.2 tbsp Lemon Juice; Some Lemon Zest; Some Fresh Mint, finely chopped; Some Salt; Some Pepper (Black)

Roasted chicken thighs and Yukon Gold potatoes are tossed with garlic, lemon, oregano, and paprika, then baked until the chicken is crisp and juicy and the potatoes are tender and golden. A cool, garlicky cucumber yogurt sauce with dill, mint, and lemon adds a fresh, bright finish to the meal.

Roasted chicken thighs and Yukon Gold potatoes are tossed with garlic, lemon, oregano, and paprika, then baked until the chicken i... Show more

By Alex Cook Joy · Original recipe

Health Grade

B+ · Healthy

Time

1 hr20 min

Price

0,97 €

Calories

763 kcal

easy

meal prep

gluten free

high protein

Method

Preheat the oven

Set the oven to 425° F so it has time to fully heat while you prep the rest of the dish. Place a rack in the center of the oven, and get out a large baking dish or rimmed sheet pan for the chicken and potatoes.

Wash and prep produce

Rinse the Yukon Gold potatoes, cucumber, fresh dill, fresh mint, and the lemon you will juice and zest. Scrub the potatoes well, then cut them into bite-size cubes if they are not already cut. Grate the cucumber on the large holes of a box grater. Pat the herbs dry so they chop cleanly and do not water down the sauce.

Mince and chop

Mince the garlic, setting aside one portion for the chicken and a very finely minced portion for the sauce. Chop the dill and mint finely. Zest the lemon zest from the lemon first, then squeeze out the lemon juice so both are ready to use.

Season the pan

Place the chicken thighs and potatoes in the baking dish or on the sheet pan. Add the minced garlic for the chicken, olive oil, lemon juice, dried oregano, paprika, salt, and black pepper. Use clean hands or a large spoon to toss everything thoroughly until the chicken and potatoes are evenly coated. Arrange the chicken skin-side up, then spread the potatoes around it in a single layer so there is a little space between pieces.

Roast until golden

Slide the pan into the hot oven and roast for 40 to 50 minutes. About halfway through, turn the potatoes so they brown evenly, but leave the chicken skin facing up. The dish is ready when the chicken is cooked through, the skin is deep golden and crisp, and the potatoes are tender with browned edges. For extra color, place the pan under the broiler for 2 to 3 minutes at the end, watching very closely so the skin and garlic do not burn.

Mix the yogurt sauce

While the chicken roasts, place the grated cucumber in a clean kitchen towel or your hands and squeeze out as much liquid as possible. In a bowl, combine the Greek yogurt, squeezed cucumber, the very finely minced garlic, chopped dill, a little olive oil, lemon juice, lemon zest, chopped mint, salt, and black pepper. Stir until smooth and evenly mixed. The sauce should be thick, creamy, and flecked with herbs.

Chill the sauce

Cover the bowl and refrigerate the cucumber yogurt sauce for at least 1 hour so the garlic softens and the herb and lemon flavors meld together.

Serve and spoon

Serve the roasted chicken and potatoes hot, with the chilled cucumber yogurt sauce on the side or spooned alongside. Add an extra squeeze of lemon at the table if you like a brighter finish.