Chicken & Marinade

• 680 g (1.5 lb) boneless, skinless chicken thighs
• 3 tbsp olive oil
• Juice of 1 lemon (about 3 tbsp) and zest of 1 lemon
• 4 cloves garlic, minced
• 2 tsp dried oregano
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper

Lemon Potatoes

• 900 g (2 lb) Yukon Gold potatoes, cut into 2.5 cm / 1-inch chunks
• 3 tbsp olive oil
• Juice of 1 lemon (about 3 tbsp)
• 240 ml (1 cup) chicken stock
• 1 1/2 tsp kosher salt
• 1 tsp dried oregano
• 1/2 tsp black pepper

Tzatziki

• 360 g (1 1/2 cups) full-fat Greek yogurt
• 1/2 large cucumber, grated
• 1–2 cloves garlic, finely grated
• 1 1/2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp chopped fresh dill or mint
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

To Serve

• 2 tbsp chopped fresh parsley
• Lemon wedges, optional

1. 1

   Marinate the chicken: In a bowl, combine the olive oil, lemon juice and zest, garlic, oregano, smoked paprika, salt, and black pepper. Add the chicken and toss well to coat. Marinate for 10–30 minutes at room temperature, or refrigerate for up to 8 hours.

2. 2

   Prepare the potatoes: Heat the oven to 220°C / 425°F. Place the potatoes in a large roasting pan or deep baking dish. Add the olive oil, lemon juice, chicken stock, salt, oregano, and black pepper. Toss well and spread the potatoes into an even layer.

3. 3

   Start roasting: Roast the potatoes for 20 minutes, stirring once halfway through.

4. 4

   Add the chicken: Remove the pan from the oven and nestle the marinated chicken among the potatoes. Pour any remaining marinade over the chicken and potatoes.

5. 5

   Finish roasting: Return the pan to the oven and roast for another 20–25 minutes, until the chicken reaches at least 74°C / 165°F in the thickest part and the potatoes are tender. Chicken thighs can be cooked to 77–80°C / 170–175°F for a more tender texture.

6. 6

   Brown the top: For deeper browning, switch the oven to broil/grill and cook for 2–4 minutes, watching closely so the chicken and potatoes don't burn.

7. 7

   Prepare the cucumber: While the chicken and potatoes cook, grate the cucumber. Wrap it in a clean towel or several layers of paper towel and squeeze firmly to remove as much liquid as possible.

8. 8

   Make the tzatziki: Combine the Greek yogurt, squeezed cucumber, garlic, olive oil, lemon juice, dill or mint, salt, and black pepper. Stir well and taste, adjusting the lemon, salt, or garlic as desired. Refrigerate until ready to serve.

9. 9

   Serve: Divide the chicken and lemon potatoes among four plates. Spoon the pan juices over the chicken and potatoes, then add a generous dollop of tzatziki. Finish with chopped parsley and optional lemon wedges.