- 4 large Yukon gold potatoes, cut into wedges
- 1 tablespoon olive oil (plus an extra tablespoon for chicken)
- 1 teaspoon kosher salt (for potatoes)
- ½ cup mayonnaise
- ¼ cup plain yogurt
- 1 clove garlic, grated
- ½ teaspoon smoked paprika
- Pinch of kosher salt (to taste for sauce)
- Pinch of kosher salt (to taste for sauce)
- 1-2 tablespoons water (to thin the sauce)
- 1 English cucumber, thinly sliced on a mandoline or very thinly by hand
- ¼ of a red onion, thinly sliced
- 2 tablespoons distilled white vinegar
- 2 tablespoons olive oil (for cucumber salad)
- 1 teaspoon sugar
- ½ teaspoon kosher salt (for salad)
- ¼ cup fresh dill, chopped
- 1.25 pounds boneless, skinless chicken thighs
- 1 ½ teaspoons paprika
- 1 teaspoon oregano
- ½ teaspoon garlic powder
- ¾ teaspoon fine salt (table salt or kosher works)
- A few cracks of freshly ground black pepper
- Squeeze of lemon for finishing
- 1-2 tablespoons water (to thin the sauce)
