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Ingredients
6 chicken thighs (bone-in and skin on)
750 g baby new potatoes (halved)
100 ml extra virgin olive oil
Juice of 2 lemons
4 garlic cloves (chopped)
1 tbsp Dijon mustard
1 tbsp dried oregano
Salt and pepper
1 cucumber (peeled and deseeded)
Fresh dill (chopped)
1 garlic clove (grated)
0.5 lemon (juiced)
150 g Greek yogurt
80 g green olives
0.5 lemon (sliced)
Method
Heat your oven to 200°C (180°C fan).
In a large bowl, whisk together the olive oil, dijon mustard, lemon juice, garlic, oregano, salt, and pepper.
Add the chicken thighs to a large ovenproof dish.
Arrange the halved potatoes around the chicken. Pour over the marinade.
Place the tray in the oven and roast for 40-45 minutes, until the chicken skin is golden and crisp and the potatoes are tender.
While the chicken cooks, finely chop the cucumber. Add to a bowl and add the Greek yoghurt, garlic, lemon juice, and chopped fresh dill. Season with salt and pepper. Chill until ready to serve.
Scatter lemon slices, chopped olives and chopped dill over the chicken and potatoes. Dollop over the cucumber yoghurt.
