A bright, homey Greek-style supper—juicy lemon-dill chicken, cool creamy cucumber-yogurt (tzatziki-style) and golden roasted potatoes. Comforting, tangy, and perfect for dipping.

Ingredients

• 5 bone-in, skin-on chicken thighs (or mix thighs + breasts), about 2–2.5 lb total
• 1/4 cup olive oil, plus extra for potatoes
• Zest and juice of 2 lemons (about 1/3 cup juice)
• 3 garlic cloves, minced
• 2 tbsp fresh dill, finely chopped (or 2 tsp dried)
• 1 tsp dried oregano
• 1 tsp smoked paprika (mild)
• Salt and black pepper, generous
• 2 lb small potatoes (Yukon gold or new potatoes), halved or quartered if large
• 1 tsp coarse salt for potatoes
• 1/2 cup plain Greek yogurt
• 1/2 cup cucumber, finely grated and squeezed dry
• 1 tbsp extra-virgin olive oil
• 1 tsp white wine vinegar or red wine vinegar
• 1 small garlic clove, minced (for yogurt)
• Extra dill and lemon wedges to serve

Instructions

1. Preheat oven to 425°F (220°C).
2. Marinate chicken: whisk olive oil, lemon zest, lemon juice, minced garlic, dill, oregano, smoked paprika, 1 tsp salt and 1/2 tsp pepper. Toss chicken in marinade and let sit 20–30 minutes (or refrigerate up to 2 hours).
3. Prep potatoes: toss potatoes with a drizzle of olive oil, 1 tsp coarse salt and a few grinds of pepper. Spread on a rimmed baking sheet.
4. Roast potatoes 20 minutes. Remove pan, give potatoes a shake.
5. Nestle marinated chicken among potatoes (skin side up), pour any remaining marinade over. Roast another 25–30 minutes until chicken registers 165°F (74°C) and skin is golden-crisp; potatoes should be tender and browned. If skin needs extra crisping, broil 2–3 minutes watching closely.
6. Make creamy cucumber yogurt: combine Greek yogurt, grated cucumber (squeezed), minced garlic, olive oil, vinegar, a pinch of salt and pepper, and a little chopped dill. Taste and adjust lemon/seasoning.
7. Rest chicken 5 minutes. Serve chicken and potatoes with generous dollops of cucumber yogurt and lemon wedges; garnish with more dill.

Flavor profile

• Tangy lemon and bright dill meet creamy cool yogurt; smoked paprika adds gentle smoky warmth while roasted potatoes give savory comfort.

Creamy Roasted Red Pepper and Goat Cheese Pasta with Seared Chicken

A silky, tangy-sweet roasted red pepper sauce blended with tangy goat cheese coats pasta, topped with simply seared chicken—elegant yet family-friendly.

Ingredients

• 1.5 lb boneless skin-on chicken breasts or thighs (about 3 medium breasts)