Ingredients :

• Smoked paprika — It’s everywhere in this recipe — in the chicken and in the sauce. It gives that taste that vaguely reminds you of a barbecue without having to step outside. If yours has been at the back of the cupboard for two years, buy a new one: spices age poorly, and here you can really tell the difference.
• Boneless skinless chicken thighs — Not breasts. Thighs have more intramuscular fat — they stay juicy even if you slightly exceed the cooking time. With breasts, you have a 2-3 minute window before they turn to cardboard. With thighs, you have margin.
• Waxy potatoes (Charlotte, Yukon Gold) — Their dense flesh holds up well when roasted in wedges without crumbling. Charlotte is common in Europe, while Yukon Gold is a classic. Avoid floury varieties like Bintje — they turn to mash before getting golden.
• Mayonnaise + Greek yogurt for the sauce — The mixture is lighter than 100% mayo, and the yogurt brings a light acidity that balances everything. Use full-fat Greek yogurt if you can — being thicker, it won’t make the sauce runny. Standard plain yogurt works, but the texture will be a bit thinner.