A simple easy dinner for four – succulent, juicy, chicken thighs, wonderful roasted potatoes, flavoursome yogurt – great over the potatoes, a wonderful salad.
What You Need
Twelve chicken thighs.
Four large potatoes.
Two medium-sized cucumbers.
One large tomato.
Two cups plain yogurt.
Eight tablespoons olive oil.
Two tablespoons white wine vinegar.
One half of a small red onion.
Two teaspoons red pepper flakes.
Salt and pepper.
Two green onions.
Take two tablespoons of the olive oil and rub all over the chicken thighs.
Then salt and pepper the thighs to taste.
Peel your potatoes and then cut in half and then cut the potatoes again, making sure you have small potato chunks, take two tablespoons of olive and rub into the potatoes. Then season with salt and pepper.
Place potatoes and chicken thighs on a sheet pan covered with parchment paper – this will ensure the chicken and potatoes won’t stick to the pan and makes for an easy clean up.
Place the pan in a 425 degree oven and cook for 40 minutes.
Take your yogurt and put into a small bowl, add one tablespoon of olive oil, add the two teaspoons of red pepper flakes, mix thoroughly and taste. Now add salt and pepper. Mix and taste, adjust seasoning if needed. Put the yogurt into two small cups.
Cut your tomato into small chunks, your cucumber into medium slices, your onion in thin slices. Add everything into a medium-sized bowl, mix, then add three tablespoons of olive oil and the two tablespoons of the white vinegar. Mix everything thoroughly, taste and then add salt and pepper to taste. Mix and taste again. Adjust seasoning if needed.
Slice your green onions into thin slices and scatter over the chicken and potatoes.
You are ready to plate.