Chicken breast option: Use 4 chicken breasts (skin-on if possible). Roast at the same temperature for approx. 25-30 minutes, depending on thickness, until fully cooked.

Boneless chicken thighs: they cook a little faster – around 30–35 minutes at 200°C. Because they render less fat, drizzle an extra tablespoon of olive oil over the potatoes to help them roast evenly and still crisp.

Dairy-free: Swap Greek yoghurt for a dairy-free alternative (e.g., coconut yoghurt).

Herbs: Swap the dill for fresh oregano or mint for a different Mediterranean flavour profile.

Make it spicier: Add ½ tsp chilli flakes to the sauce for a subtle kick.

Serving size: it really depends on how much chicken you want to eat but if you’ll only eat one thigh per person, this will serve more than 4 people.

Crispy skin: If the skin hasn’t crisped to your liking, switch the oven to grill/broil for the final 2–3 minutes, but keep a close eye on it to ensure no burning.

If you want to double the recipe: double everything as above and on you go.

What to do with leftovers: Store in the fridge in an airtight container for up to 3 days. To reheat, warm gently on the hob over medium heat, with a lid until piping hot. Or heat in the microwave on high.