Ingredients
Scale
- 60 ml (¼ cup) olive oil
- 1 tbsp freshly minced garlic
- 1 tbsp dijon mustard
- Juice of ½ lemon
- 1 tsp honey
- 1 tsp sweet paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 800 g (1¾ lb) baby (new) potatoes, halved, larger potatoes quartered
- 1 tbsp olive oil
- Sea salt flakes, to taste (about ½ tsp)
- 60 ml (¼ cup) chicken stock
- 6–8 bone-in, skin-on chicken thigh cutlets, approximately 1.4–1.6 kg (3–3½ lb) total
- 375 g (1½ cups) Greek yoghurt
- 25 g (¼ cup) finely grated parmesan
- 1 small garlic clove, finely grated
- 2 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- 1–2 tbsp water, as needed
- Sea salt flakes, to taste
- Freshly cracked black pepper, to taste
- 50 g (½ cup) finely grated parmesan
- 2 tbsp finely chopped flat-leaf parsley
- Lemon wedges
Instructions
- Preheat the oven to 200°C (400°F), using a large roasting tray that fits the chicken and potatoes in a single layer.
- Combine all marinade ingredients in a bowl and whisk until mixed well.
- Place the potatoes in the roasting tray, drizzle with olive oil, and season with salt. Toss to coat evenly.
- Pat the chicken thighs dry with paper towels and add them to the roasting tray, skin-side up.
- Pour the marinade over the chicken and ensure each piece is coated well, allowing some to run into the potatoes.
- Arrange the chicken and potatoes in a single layer in the tray.
- Roast uncovered in the middle rack for 40 minutes.
- While roasting, mix the yoghurt, parmesan, garlic, lemon juice, and extra-virgin olive oil in a bowl, adding water until creamy. Season with salt and pepper and refrigerate until serving.
- After 40 minutes, add chicken stock to the tray, avoiding the chicken skin, and shuffle the potatoes gently.
- Return to the oven for an additional 20–25 minutes until the chicken is cooked through and the skin is crispy, with the potatoes tender.
- For extra crispy potatoes, grill the potatoes for 3–5 minutes after removing the chicken, watching closely to prevent burning. Arrange chicken back on top.
- Sprinkle the chicken and potatoes with parmesan and parsley before serving.
- Let the chicken rest for 5 minutes, serving with lemon wedges and creamy sauce.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
You can substitute chicken thighs with breast or other cuts if preferred.
If the chicken is browning too quickly, cover with foil and continue cooking.
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 thigh and potatoes
- Calories: 550
- Sugar: 3g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 150mg