Chicken and Roasted Potatoes with Smoky Sauce

• LY4 large Yukon gold potatoes · cut into wedges
• OO1 tbsp olive oil
• KS1 tsp kosher salt
• M1/2 cup mayo
• Y1/4 cup yogurt
• G1 clove garlic · grated
• SP1/2 tsp smoked paprika
• PKPinch of kosher salt
• W1-2 tbsp water
• EC1 English cucumber · thinly sliced
• RO1/4 red onion · thinly sliced
• DW2 tbsp distilled white vinegar
• OO2 tbsp olive oil
• S1 tsp sugar
• KS1/2 tsp kosher salt
• FD1/4 cup fresh dill · chopped
• BS1.25 pounds boneless skinless chicken thighs
• P1 1/2 tsp paprika
• O1 tsp oregano
• GP1/2 tsp garlic powder
• OP1/2 tsp onion powder
• S3/4 tsp salt
• FGFreshly ground black pepper
• OO1 tbsp olive oil
• LLemon · for finishing

Préparation

1. 1

   Preheat the oven to 220°C.

2. 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. 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. 4

   Whisk the mayo, yogurt, grated garlic, smoked paprika, a pinch of salt, and water until smooth.

5. 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. 6

   Serve the chicken alongside the roasted potatoes, cucumber salad, and a dollop of the smoky sauce, finishing with a squeeze of fresh lemon.