Chicken and Potatoes with Smoky Sauce

Ingredients

• 4 large Yukon gold potatoes, cut into wedges
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• ½ cup mayo
• ¼ cup yogurt
• 1 clove garlic, grated
• ½ teaspoon smoked paprika
• pinch of kosher salt, to taste
• 1-2 tablespoons water, to get a slightly more drippy consistency (as pictured)
• 1 English cucumber, thinly sliced on a mandoline
• 1/4 of a red onion, thinly sliced on a mandoline
• 2 tablespoons distilled white vinegar
• 2 tablespoons olive oil
• 1 teaspoon sugar
• ½ teaspoon kosher salt
• ¼ cup fresh dill, chopped
• 1.25 pounds boneless skinless chicken thighs
• 1 1/2 teaspoons paprika
• 1 teaspoon oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3/4 teaspoon salt (I used fine-grained table salt for this)
• a few cracks of freshly ground black pepper
• 1 tablespoon olive oil
• squeeze of lemon to finish

Steps

1. 1

   Preheat the oven to 425 degrees.

2. 2

   Toss potatoes with oil and salt; transfer to a parchment-lined baking sheet. Roast for 20 minutes; flip, and roast again for 15 minutes until nicely golden brown.

3. 3

   Toss cucumber salad together; let it rest for 15-20 minutes to let the flavors come together.

4. 4

   Whisk sauce together until smooth.

5. 5

   Toss chicken with the spices and olive oil to coat. Air fry fat 375 for 11-13 minutes until deeply golden and 165 degrees (or, place on the sheet pan with the potatoes and roast for 15-17 minutes). When the chicken is done, I like to cut it up into bite-sized pieces for serving in a big pile on each plate.

6. 6

   Serve chicken with the roasted potatoes, chicken, cucumber salad, warmed pita, and a dollop of sauce on a plate. Serve with lemon wedges to squeeze over the top. YUMMY!