Chicken and Potatoes with Smoky Sauce

• large Yukon gold potatoes, cut into wedges↗4
• olive oil↗1 tablespoon
• kosher salt↗1 teaspoon
• mayo↗0.5 cup
• yogurt↗0.25 cup
• clove garlic, grated↗1
• smoked paprika↗0.5 teaspoon
• pinch of kosher salt, to taste↗

  to taste

• water, to get a slightly more drippy consistency (as pictured)↗1
• English cucumber, thinly sliced on a mandoline1
• of a red onion, thinly sliced on a mandoline↗0.25
• distilled white vinegar↗2 tablespoon
• olive oil↗2 tablespoon
• sugar↗1 teaspoon
• kosher salt↗0.5 teaspoon
• fresh dill, chopped↗0.25 cup
• boneless skinless chicken thighs↗1.25 pounds
• paprika↗1.5 teaspoon
• oregano↗1 teaspoon
• garlic powder↗0.5 teaspoon
• onion powder↗0.5 teaspoon
• salt (I used fine-grained table salt for this)↗0.75 teaspoon
• a few cracks of freshly ground black pepper
• olive oil↗1 tablespoon
• squeeze of lemon to finish

Step-by-step instructions

1. 1

   Preheat Oven: Preheat the oven to 425 degrees.

2. 2

   Roasted Potatoes: 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

   Make Cucumber Salad: Toss cucumber salad together; let it rest for 15-20 minutes to let the flavors come together.

4. 4

   Make Sauce: Whisk sauce together until smooth.

5. 5

   Cook Chicken: Toss chicken with the spices and olive oil to coat. Air fry at 375°F for 11-13 minutes until deeply golden and 165°F (or, place on the sheet pan with the potatoes and roast for 15-17 minutes). When the chicken is done, cut into bite-sized pieces.

6. 6

   Finish and Serve: Serve chicken with the roasted potatoes, cucumber salad, warmed pita, and a dollop of sauce on a plate. Serve with lemon wedges to squeeze over the top. YUMMY!