Poultry and Potatoes with Smoky Sauce

By Roger Rizzo 1 May, 2026 3 mins read 13 Views

Chicken, potatoes, and cucumber salad on a plate.

People Have Been Asking

When I started making the air fryer chicken thighs a few week ago, I shared a photo on Instagram of this plate combo:

the roasted potato wedgesthe cucumber saladthe golden, juicy, flavor-crusted chicken bitesthe smoky aioli drenching it all.

And I got so many questions! What’s in the sauce? How do you make the potatoes? We need a written recipe!

So here I am with a proper, written recipe for this very yummy, colorful, flavor-packed plate. It’s going to SEEM like a lot at first glance at the ingredient list, but all those ingredients = amazing flavor. And it’s actually pretty chill to bring it all together.

Chicken thighs, potatoes, and cucumber salad on a plate.

End result: juicy, garlicky, oregano-y, flavor-crusted chicken, served with creamy, golden roasted potatoes, a zippy cucumber salad, and plenty of smoky aioli over the whole thing. It is delicious.

Bjork and I are loving this combo, and my kids love every single thing on the plate (although they’d like you to know that they usually go for ketchup instead of the smoky aioli, of course).

Hope you love it!

How To Make This Recipe

1 Roast the Potato Wedges.

Get those started so they can get nice and browned.

2

ir Fry Some Chicken Thighs.

This can alternatively go in the oven with the potato wedges! I just love that air fryer crisp.

3 Mix Up a Cucumber Salad.

Thinly slicing is key here! I always use a mandoline.

4 Whisk Your Smoky Aioil.

This stuff is SO good.

5 You’re Done! Let’s Go!

A little lemon juice on top? I love this combo so much.

Chicken and Potatoes with Smoky Sauce

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Author: Lindsay

Poultry and Potatoes with Smoky Sauce

Total Time:45 minutes

Poultry and Potatoes with Smoky Sauce

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Description

My family is obsessed with this dinner! Crispy chicken thighs, roasted potato wedges, and a crunchy cucumber salad all covered in a creamy, smoky sauce.

Ingredients

UnitsUSM

Roasted Potato Wedges

4 large Yukon gold potatoes, cut into wedges1 tablespoonolive oil1 teaspoonkoshersalt

Smoked Paprika Aioli

1/2cupmayo1/4cupyogurt1 clove garlic, grated1/2 teaspoonsmoked paprikapinch of koshersalt, to taste12 tablespoons water, to get a slightly more drippy consistency (as pictured)

Cucumber Salad

1English cucumber, thinly sliced on a mandoline1/4 of a red onion, thinly sliced on a mandoline2 tablespoonsvinegar2 tablespoonsolive oil1 teaspoonsugar1/2 teaspoonkoshersalt1/4cupfresh dill, chopped

Chicken:

1.25poundsboneless skinless chicken thighs1 1/2 teaspoonspaprika1 teaspoonoregano1/2 teaspoongarlic powder1/2 teaspoononion powder3/4 teaspoonsalt(I used fine-grained table salt for this)a few cracks of freshly ground black pepper1 tablespoonolive oilsqueeze of lemon to finishCook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat the oven to 425 degrees.Roasted Potatoes: Toss potatoes with oil and salt; transfer to a parchment-lined baking sheet. Roast for 20 minutes; flip, and roast again for 15 minutes until nicely golden brown.Make Cucumber Salad: Toss cucumber salad together; let it rest for 15-20 minutes to let the flavors come together.Make Sauce: Whisk sauce together until smooth.Cook Chicken: Toss chicken with the spices and olive oil to coat. Air fry fat 375 for 11-13 minutes until deeply golden and 165 degrees (or, place on the sheet pan with the potatoes and roast for 15-17 minutes). When the chicken is done, I like to cut it up into bite-sized pieces for serving in a big pile on each plate.Finish and Serve: Serve chicken with the roasted potatoes, chicken, cucumber salad, warmed pita, and a dollop of sauce on a plate. Serve with lemon wedges to squeeze over the top. YUMMY!

Poultry and Potatoes with Smoky Sauce