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People always ask what I cook at home… this!!! Simple but tasty chicken and potatoes!

Yield- 4 servings

2 lbs Bone-in Skin-on Chicken Thighs

1 lbs Fingerling Potatoes

1 cup Full fat Greek Yogurt

1 batch Chili Shallot Vinaigrette, recipe below

Herbs to garnish

Pre heat oven to 325 degrees

-In a bowl add chicken thighs, season with salt and add 1 cup of chili shallot vinaigrette. Toss to coat and allow to marinate for 15 minutes.

-Heat a large oven safe sauté pan over medium heat, with a small amount of oil. Add marinated chicken thighs, skin side down. Brown for 5 minutes, making sure not to burn the marinade. -Add the potatoes, flip the chicken and toss to coat in the drippings. Season with a small amount of salt.

-Place in oven and cook for 25-30 minutes, until potatoes are fork tender and chicken is firm and cooked through. Serve with chili shallot yogurt

Chili Shallot Yogurt

¼ cup Chili Shallot Vinaigrette

1 cup Full fat Greek Yogurt

Whisk together and season with salt.

Chili Shallot Vinaigrette 

Makes about 1½ cup

¼ cup seasoned rice wine vinega

¼ cup minced shallot

1 tablespoon Dijon mustard 

1 tablespoon Soy Sauce 

1½ teaspoons Sriracha Sauce 

1½ teaspoons Harissa 

½ tablespoon Lemon Zest 

1 tablespoon Lemon Juice 

½ cup Olive Oil 

 

In a small bowl, whisk together the vinegar, shallots, mustard, soy sauce, sriracha, harissa, lemon zest, and lemon juice together. Whisk quickly as you slowly pour in the olive oil to emulsify the dressing. Store in an airtight container, refrigerated, until ready to use—up to 3 days

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