This twist on an easy summer night dinner will have your guests begging for seconds! It’s easy to follow and still fun & different from your typical grilled chicken and potatoes.

Ingredients:

• 1 1⁄2 pound chicken thighs (I switch between bone-in and boneless)

• 1⁄4 cup + 4 tbsp. olive oil

• 2 lemons

• 2 tbsp. tomato paste

• 1⁄2 cup tikka masala

• 2 tsp. honey

• Ground cumin (measure with your heart)

• Salt and ground pepper

• 1⁄2 cup plain greek yogurt

• 5 cloves of garlic, finely chopped

• 1⁄2 cup pitted castelvetrano olives

• 1 pound baby potatoes, cut in half

• 1 medium yellow onion, halved and sliced

• Mixed herbs (I do mint, chives, cilantro, basil)

Directions:

1. Preheat oven to 425.

2. In a medium bowl, combine chicken, 2 tablespoons of olive oil, lemon zest, lemon juice, tomato paste, honey, cumin, tikka masala, and a pinch of salt (let sit as you prep the rest).

3. In a small bowl, stir together lemon juice, yogurt, 1⁄2 the garlic, and a pinch of salt.

4. In a separate small bowl, stir together olives, the other half of the garlic, and 1⁄4 cup of olive oil.

5. On a baking sheet, combine the potatoes and remaining olive oil. Season with salt and pepper and roast for 20 minutes.

6. Remove the baking sheet from the oven and add the chicken & onions around the potatoes. Roast until chicken is cooked through (I also broil for the last 5 minutes to give the skin a crispy layer).

7. Divide chicken, potatoes, and onions on plates, then spoon yogurt mixture and olives onto your plate. Top with fresh herbs before serving.