Chicken and Roasted Potatoes with Smoky Sauce
Crispy chicken thighs, golden potato wedges, and a crunchy cucumber salad are served with a creamy, smoky sauce. This balanced meal combines savory roasted components with a refreshing, tangy side.
Ingrédients
- 4 large Yukon gold potatoes · cut into wedges
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/2 cup mayo
- 1/4 cup yogurt
- 1 clove garlic · grated
- 1/2 tsp smoked paprika
- Pinch of kosher salt
- 1-2 tbsp water
- 1 English cucumber · thinly sliced
- 1/4 red onion · thinly sliced
- 2 tbsp distilled white vinegar
- 2 tbsp olive oil
- 1 tsp sugar
- 1/2 tsp kosher salt
- 1/4 cup fresh dill · chopped
- 1.25 pounds boneless skinless chicken thighs
- 1 1/2 tsp paprika
- 1 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp salt
- Freshly ground black pepper
- 1 tbsp olive oil
- Lemon · for finishing
Préparation
- 1
Preheat the oven to 220°C.
- 2
Toss the potato wedges with 1 tablespoon of olive oil and 1 teaspoon of salt. Spread on a parchment-lined baking sheet and roast for 20 minutes. Flip and roast for another 15 minutes until golden brown.
- 3
Combine the cucumber, red onion, vinegar, 2 tablespoons of olive oil, sugar, ½ teaspoon of salt, and dill. Mix well and let rest for 15-20 minutes.
- 4
Whisk the mayo, yogurt, grated garlic, smoked paprika, a pinch of salt, and water until smooth.
- 5
Season the chicken thighs with paprika, oregano, garlic powder, onion powder, salt, pepper, and 1 tablespoon of olive oil. Cook in an air fryer at 190°C for 11-13 minutes until reaching an internal temperature of 74°C, then cut into bite-sized pieces.
- 6
Serve the chicken alongside the roasted potatoes, cucumber salad, and a dollop of the smoky sauce, finishing with a squeeze of fresh lemon.