Roasted Chicken Thighs Potatoes (Printable Version)
Succulent chicken, golden potatoes, and fresh vegetables baked to perfection with aromatic herbs and Greek yogurt sauce.
# What You'll Need:
→ Main Components
01 -
4 skin-on chicken leg quarters
02 -
1.5 kg baby potatoes, halved
03 -
120 g mixed olives (Kalamata and green), pitted
04 -
1 cup cucumber, sliced
05 -
2 medium tomatoes, cut into wedges
06 -
0.5 medium red onion, thinly sliced
→ Herb Mixture
07 -
1 tsp dried oregano
08 -
1 tsp paprika
09 -
0.5 tsp garlic powder
10 -
1 tsp salt
11 -
0.5 tsp freshly ground black pepper
→ Yogurt Sauce
12 -
120 g plain Greek yogurt
13 -
1 tbsp fresh dill, chopped
14 -
0.5 tsp lemon zest
15 -
1 garlic clove, minced
16 -
3 tbsp extra-virgin olive oil
→ Garnish
17 -
2 tbsp fresh parsley, chopped
# Steps To Follow:
01 -
Set oven to 210°C and allow to fully preheat before assembling components.
02 -
Halve baby potatoes, slice cucumbers and red onion, and cut tomatoes into wedges. Combine potatoes, tomatoes, onion, and olives in a large mixing bowl.
03 -
In a small bowl, combine dried oregano, paprika, garlic powder, salt, and freshly ground black pepper.
04 -
Rub chicken leg quarters with half of the herb mixture. Toss vegetable mixture with remaining herb blend and 2 tablespoons olive oil. Arrange vegetables evenly on a large roasting tray, then nestle seasoned chicken among vegetables, skin-side up.
05 -
Transfer tray to oven and roast for 40–45 minutes, or until chicken skin is golden and crisp, and potatoes are fork-tender. Internal chicken temperature should reach 75°C.
06 -
In a separate bowl, whisk together Greek yogurt, freshly chopped dill, lemon zest, minced garlic, and 1 tablespoon olive oil until smooth.
07 -
Arrange roasted chicken and vegetables on serving plates. Top with cucumber slices and a generous spoonful of yogurt sauce. Garnish with fresh parsley.
# Notes and Tips:
01 -
For crispier chicken skin, pat the chicken dry before seasoning and avoid overcrowding the pan.