Greek Chicken Thighs on Crispy Smashed Potatoes — COOK WITH LUKE

Ingredients

• 200 g baby chat potatoes, skin on
• 2 tablespoons extra virgin olive oil, to drizzle
• Salt and cracked pepper to season
• 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
• 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
• Olive oil, to drizzle