Greek Style Chicken & Potatoes. Recipe ↓ ■ INGREDIENTS For the chicken & potatoes: • chicken thighs (bone-in, skin-on) - 2 lb (900 g) • Yukon Gold potatoes - 2 lb (900 g), cut into cubes • garlic - 5-6 cloves, minced • olive oil - 1/4 cup (60 ml) • lemon juice - 3 tbsp • dried oregano - 2 tsp • paprika - 1 tsp • salt - to taste • black pepper - to taste For the tzatziki: • Greek yogurt - 1 1/2 cups (350 g) • cucumber - 1 medium, grated • garlic - 2 small cloves, very finely minced • fresh dill - 2-3 tbsp, chopped • olive oil - 1 tbsp • lemon juice - 1 tbsp • lemon zest - a little • fresh mint - a little, finely chopped • salt - to taste • black pepper - to taste ■ HOW TO COOK: 1. Preheat the oven to 425°F (220°C). 2. Add potatoes and chicken thighs to a large baking dish or sheet pan. Add garlic, olive oil, lemon juice, oregano, paprika, salt, and black pepper. Mix everything really well so the chicken and potatoes are fully coated. 3. Spread everything out evenly. Place the chicken skin-side up so it roasts properly. 4. Bake for 40-50 min until the chicken is fully cooked inside and the skin is deeply golden and crispy. Toss the potatoes once halfway through cooking so they brown evenly without burning. 5. If needed, broil for 2-3 min at the end for extra color on top. 6. Meanwhile, grate the cucumber and squeeze out as much liquid as possible using your hands or a paper towel. 7. In a bowl, combine Greek yogurt, squeezed cucumber, garlic, dill, olive oil, lemon juice, lemon zest, mint, salt, and pepper. 8. Mix well and refrigerate for at least 1 hour before serving so the flavors come together. 9. Serve the roasted chicken and potatoes with a big spoon of homemade tzatziki on the side. ■ INFO (approx.): Prep: 25 min Cook: 55 min Serves: 4-5 ~620 kcal | 36 g protein | 36 g fat | 34 g carbs (per serving) #dinner #potatoes #chicken #recipes #EasyRecipes - @alexcookjoy