For the jajik chicken:
1 cup strained yogurt (i.e., Greek yogurt)
2 cloves garlic, crushed through a press or finely minced
1/8 teaspoon black pepper
1/4 cup chopped dill
1 tablespoon extra virgin olive oil
1/2 teaspoon salt (or to taste)
6 boneless chicken thighs *
For garnish: 2 to 3 tablespoons chopped dill
For the za’atar potatoes:
1 pound russet potatoes
1 tablespoon olive oil
1 to 2 teaspoons za’atar,** to taste
1/4 to 1/2 teaspoon salt, to taste
* You can use small chicken breasts, but you will need to cook them a shorter amount of time (25 to 35 minutes), and the exteriors won’t get quite as brown. Remove the chicken breasts as soon as their internal temperature reaches 165° F. Buy about 1 pound of chicken breast.
** If you don’t have za’atar on hand, feel free to just use 1/4 teaspoon black pepper. It’s not the same, but also delicious!