Juicy, perfectly seasoned chicken with crispy skin, served with lemony potatoes. This one-pan wonder is perfect for gatherings and effortless weeknight dinners!
bone in, skin on
mashed
Yukon gold recommended, cut into wedges
one zested, one juiced
chopped, for garnish
Pat the chicken thighs dry with paper towels. In a large bowl, combine the olive oil, Greek yogurt, tomato paste, cumin, paprika, salt, black pepper, coriander, and mashed garlic. Add the chicken thighs and toss thoroughly to ensure they are well coated. Reserve the bowl.
Wash and cut the potatoes into wedges. Add the potato wedges to the bowl that was used for the chicken. Squeeze the juice of one lemon over the potatoes and add the zest of the same lemon. Toss well to coat.
Arrange the marinated chicken thighs in a single layer in a baking tray. Distribute the lemon-coated potato wedges around the chicken.
Cover the baking tray tightly with foil. Place in a preheated oven at 210°C (410°F) and bake for 1 hour and 10 minutes.
Remove the foil from the baking tray. Turn the oven broiler on high. Position the oven rack high up. Broil for 3-5 minutes, or until the chicken skin is golden brown and crispy.
Carefully remove the tray from the oven. Serve the roasted chicken and potatoes, drizzling any accumulated juices from the pan over the top.
For extra crispy potatoes, ensure they are well-coated in the lemon and oil mixture and don't overcrowd the baking tray.
Patting the chicken dry before marinating helps the skin crisp up better during cooking.