Greek Chicken Thighs on Crispy Smashed Potatoes
Serves: 4
GF DF RSF
Ingredients:
FOR THE CRISPY SMASHED POTATOES
200 g baby chat potatoes, skin on
2 tablespoons extra virgin olive oil, to drizzle
Salt and cracked pepper to season
FOR THE GREEK CHICKEN THIGHS
600 g or 4 decent-sized chicken thighs, skin on
4 garlic cloves, minced
8 olives, pitted and halved
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried mint
Juice and zest of 1 lemon, plus extra lemon cheeks to serve
2 tablespoons extra-virgin olive oil
COCONUT TZATZIKI
2 cups unsweetened greek style coconut yogurt
1 Lebanese cucumber, finely grated and strained
2 garlic cloves, minced
1/4 cup finely chopped fresh dill, plus extra for garnish
Juice and zest of 1 lemon
Salt and cracked pepper to season
Olive oil, to drizzle
Method:
Preheat your oven to 220°C. Line two baking trays with baking paper.
Cook the potatoes in a large saucepan of salted boiling water for 15-20 minutes, or until they can easily be pierced by a fork. Carefully remove them with tongs and pat dry with a clean tea towel. Transfer the potatoes to the tray, leaving some space between each one. Use a fork or potato masher to smash and flatten them until about 1.25 cm thick – the thinner the smashed potato, the crispier it’ll go. Drizzle on the olive oil, season well with salt and pepper and bake for 20–25 minutes, or until golden brown and crispy around the edges.
For the chicken, in a large bowl, combine the chicken thighs, garlic, olives, dried spices, lemon juice and zest with olive oil and mix well to combine. If you’ve got time you can cover and transfer to the fridge to marinate, otherwise transfer to the remaining baking tray, with the chicken skin side up, and bake in the oven for 20-25 minutes or until the chicken is cooked through and the skin becomes lovely and crispy.
Meanwhile, for your coconut tzatziki, combine the listed ingredients in a small bowl and mix together with a spoon well to combine. Drizzle with some extra virgin olive oil if you like.
To serve, start with a layer of crispy potatoes, slice your chicken and place on top and then dollop with the coconut tzatziki. Garnish with some fresh herbs if you’ve got some and some lemon cheeks to squeeze.
