Smokey Baked Chicken with Creamy Yoghurt Roasted Red Pepper Sauce

Ingredients

Gluten-free

20 minutes preparation time + 45 minutes cooking time

Potatoes

400 grams white potatoes, peeled and sliced paper-thin (I’ve used kipfler, but any potato works)
1 tablespoon extra virgin olive oil
Flaky sea salt

Chicken

1 tablespoon extra virgin olive oil
3 large cloves garlic, freshly grated or crushed
1 tablespoon smokey paprika
Pinch of chili flakes, to taste (optional)
1 teaspoon fresh thyme leaves
1 tablespoon fresh oregano leaves or 1/2 teaspoon dried oregano
4 tablespoons full fat unsweetened thick Greek-style yoghurt (I've used Tamar Valley)
1 teaspoon sea salt
1 kilo skinless, boneless chicken thighs (approximately 7–8 thighs; if they are large, halve them to ensure even cooking)

Creamy Roasted Red Pepper Yoghurt Sauce

200 grams roasted red peppers (jarred, from the deli, or freshly roasted; if jarred, ensure well drained)
125 grams (1/2 cup) full fat unsweetened thick Greek-style yoghurt (I've used Tamar Valley)
1 small clove garlic, freshly grated or crushed
2 tablespoons red wine vinegar
1 tablespoon maple syrup
Sea salt, to taste

Salad

3 large handfuls fresh rocket
1 large firm, ripe avocado, sliced
1/4 cup roasted almonds, roughly chopped
Freshly cracked black pepper

Method

Preheat the oven to 200°C/390°F.
Place the sliced potatoes in a large, deep-sided baking tray. Drizzle with olive oil and sprinkle with salt. Toss to combine.
In a large mixing bowl, combine the olive oil, garlic, smokey paprika, chili flakes, thyme, oregano, yoghurt, and sea salt. Stir well.
Add the chicken to the bowl and toss until evenly coated with the marinade.
Arrange the coated chicken on top of the potatoes and bake in the preheated oven for 45 minutes.
Remove the tray from the oven and let the chicken rest for 5-10 minutes before slicing into strips.
While the chicken is cooking, prepare the sauce: combine all roasted red pepper yoghurt sauce ingredients in a blender and blend until smooth. Set aside until ready to serve. The sauce will keep in the refrigerator for up to 4 days.
To serve, place the rocket on a serving platter or in individual bowls. Top with sliced avocado, warm chicken and potatoes, and spoon over some of the warm chicken pan juices. Add spoonfuls of the red pepper sauce and sprinkle with roasted almonds. Finish with a drizzle of extra virgin olive oil, freshly cracked black pepper, and flaky sea salt.

NOTES

Drain jarred peppers: Jarred roasted peppers often contain extra liquid; drain them well to avoid a watery sauce.
Make-ahead sauce: The red pepper yoghurt sauce can be made ahead and stored in the fridge for up to 4 days.
Entertaining: This dish works well as a family dinner or plated individually for entertaining.
Leftovers: Leftover chicken and potatoes are delicious cold in salads the next day.
Prep ahead: You can prep the potatoes and chicken the day before or the morning of. Simply cover and refrigerate to marinate, then pop straight into the oven when you’re ready - perfect for busy days.