This one’s a real winner for home - simple, healthy, and absolutely full of flavour. It’s the kind of dish that feels fancy, but is actually super easy to pull together.
Smokey chicken thighs baked on a bed of paper-thin roasted potatoes, all topped with a creamy roasted red pepper sauce.
The yoghurt does double duty here: it makes the sauce luxuriously creamy without weighing it down, and it also helps tenderise the chicken while it marinates.
Bonus: the sauce can be made ahead and stored in the fridge for a few days - ideal for busy weeknights.
This recipe also works beautifully for entertaining. Assemble it on a platter for a dinner party or bring it along to a BBQ - it’s simple to make but looks stunning when served.
I love that you can prep the potatoes and chicken the day before, or even the morning of, then just pop it all straight into the oven. Perfect for those “what’s for dinner?” moments after a busy day.
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Ingredients
Gluten-free 
20 minutes preparation time + 45 minutes cooking time 
4 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.
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