Chicken and Potatoes with Smoky Sauce

Shared by Miso

Crispy chicken thighs, roasted potato wedges, and a crunchy cucumber salad all covered in a creamy, smoky sauce.

Nutrition

• potato
  4 pcs
• olive oil
  1 tbsp
• salt
  1 tsp
• mayonnaise
  0.5 cup
• yogurt
  0.3 cup
• garlic
  1 pcs
• smoked paprika
  0.5 tsp
• salt
  1 pinch
• water
  1.5 tbsp
• cucumber
  1 pcs
• red onion
  0.3 pcs
• vinegar
  2 tbsp
• olive oil
  2 tbsp
• sugar
  1 tsp
• salt
  0.5 tsp
• dill
  0.3 cup
• chicken thigh
  567 g
• paprika
  1.5 tsp
• oregano
  1 tsp
• garlic powder
  0.5 tsp
• onion powder
  0.5 tsp
• salt
  0.8 tsp
• black pepper
  1 pinch
• olive oil
  1 tbsp
• lemon
  1 pcs

Instructions

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 ingredients together; let it rest for 15-20 minutes to let the flavors come together.

4. 4

   Whisk sauce ingredients together until smooth.

5. 5

   Toss chicken with the spices and olive oil to coat. Air fry at 375 degrees for 11-13 minutes until deeply golden and 165 degrees internal temperature (or, place on the sheet pan with the potatoes and roast for 15-17 minutes). Cut chicken into bite-sized pieces.

6. 6

   Serve chicken with the roasted potatoes, cucumber salad, and a dollop of sauce. Serve with lemon wedges to squeeze over the top.