Roasted Chicken and Potatoes
INGREDIENTS...4 Chicken Thighs (bone-in, skin-on)
4 medium gold potatoes, cut in quarters
3 Tbsp olive oil
1 Tbsp Za’atar (a wild thyme Mediterranean seasoning)
2 cloves garlic, pressed
1 cup plain, full-fat Greek yogurt
1 tsp Sumac
Zest and juice of ½ lemon
2 Tbsp fresh dill, chopped
Salt and pepper as needed
Preheat your oven to 425 degrees F.
In a large bowl combine the olive oil, Za’atar, and pressed garlic.
Mix well to combine.
Add the chicken and potatoes and toss everything so all the chicken and potatoes are coated with the marinade.
Let the mixture sit and marinate for 30 minutes to an hour.
Spread the contents of the bowl out on a baking tray. Make sure the chicken thighs are skin side up and everything is evenly spaced on the tray. Season everything well with salt and pepper.
Place the sheet tray in the oven and roast for 35-45 minutes or until the chicken thighs register 160 degrees on an instant read thermometer and the potatoes are cooked and tender.
Remove the tray from the oven and let it rest for 10 minutes.
While it is resting prepare your yogurt sauce by combining the yogurt, the sumac, the lemon zest and juice, and salt and pepper to your taste.
Serve the chicken and potatoes in 4 bowls, each sprinkled with fresh dill and topped with a dollop of yogurt.