Yield:4 servings

• 2 TBLE olive oil
• 2 TBLE yogurt
• 1tablespoon minced garlic (about 2 large cloves)
• 1tablespoon Dijon mustard
• 2teaspoons dried thyme, rosemary or oregano (or 1 tablespoon fresh), or 2 teaspoons Italian seasoning
• 1 teaspoons kosher salt (such as Diamond Crystal)
• 1teaspoon black pepper
• 1lemon
• 3 /4 sliced small red potatoes sliced thin
• 6 to 8 skin-on, bone-in chicken thighs (about 3 pounds), patted dry or boneless thighs
• Chopped fresh parsley, for serving (optional)

• In a large bowl, combine the olive oil, yogurt, garlic, mustard, thyme, salt and pepper. Zest the lemon over the bowl, reserving the rest of the lemon for serving, and whisk until combined.

• Add the chicken thighs to the bowl, tossing until fully coated in the marinade. Cover and let marinate for 30 minutes at room temperature, or up to 12 hours in the refrigerator. When ready to bake let stand at room temperature for at least 1/2 hour

• Heat the oven to 425 degrees

• Put sliced potatoes on the bottom of baking pan and sprinkle with some salt. Cover them with thighs.
• Bake for at least 30 minutes, then turn thighs and bake for another 10. Should be lightly browned. Check to see if temperature in thickest part is at least 180.