Ingredients:

  • 1.5 lbs Yukon Gold potatoes, cubed into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
  • 4 cloves fresh garlic, minced
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tsp dried oregano
  • 0.5 tsp onion powder
  • 0.25 cup plain Greek yogurt
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp lemon juice

Instructions:

  1. Preheat oven to 200°C.
  2. Toss 1.5 lbs cubed Yukon Golds with 2 tbsp olive oil, 1 tsp smoked paprika, 0.5 tsp sea salt, and 0.5 tsp pepper.
  3. Spread potatoes on a baking sheet and bake for 20 minutes until the edges start to turn pale gold.
  4. While potatoes roast, mix 1.5 lbs chicken pieces with 0.25 cup Greek yogurt, 4 minced garlic cloves, 1 tsp oregano, and 0.5 tsp onion powder.
  5. Remove tray from oven and move potatoes to the sides, placing the chicken in the center.
  6. Return to oven for 15 minutes until chicken is opaque and firm to the touch.
  7. Sprinkle 0.5 cup Parmesan over the entire tray.
  8. Bake for another 5 minutes until the cheese forms a bubbly, golden lace.
  9. Drizzle 1 tbsp lemon juice over the tray and garnish with 1 tbsp fresh parsley.
  10. Let it sit for 3 minutes before serving to allow the juices to redistribute.