# Chicken and Potatoes with Smoky Sauce

Cuisine: western · Time: 45 minutes · Servings: 4

## 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. Preheat the oven to 425 degrees.
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. Toss cucumber salad together; let it rest for 15-20 minutes to let the flavors come together.
4. Whisk sauce together until smooth.
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. 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!

---

Source: pinchofyum — https://pinchofyum.com/chicken-and-potatoes-with-smoky-sauce
Page: https://findfood.fun/en/recipes/2687
Language: en