Under My Skin Chicken with Golden Smashed Potatoes (ไก่อบเนยสมุนไพรใต้หนังกับมันฝรั่งทุบอบ)

1.Prepare the chicken. In a bowl, mix the butter with garlic salt, smoked paprika, dried thyme, dried rosemary, and brown sugar until smooth.

2.Gently loosen the skin from the chicken legs using your fingers, being careful not to tear it. Spread the herb butter directly onto the meat under the skin, then pull the skin back over and massage lightly so the butter spreads evenly. Place the chicken on a tray and refrigerate for 4–6 hours to allow the skin to dry slightly.

3.Boil the potatoes for 20–25 minutes until tender. Drain and let cool slightly.

4.Preheat the oven to 200°C. Toss the potatoes lightly with olive oil and place them on a parchment-lined baking tray. Use a fork to gently press them so they flatten and the surface cracks slightly. Season lightly with garlic salt. Place the chicken on a rack set over another tray. Roast the chicken and potatoes together for 20 minutes.

5.Remove the trays from the oven. Spoon some of the butter and juices released from the chicken over the potatoes and brush lightly over the chicken skin.

6.Return both trays to the oven and roast for another 25 minutes, or until the chicken skin is golden and crisp and the potatoes are nicely browned.

7.Prepare the lemon yogurt by mixing Greek yogurt with lemon juice, garlic salt, and parsley. Taste and adjust so the sauce is bright and refreshing. Serve the roasted chicken with the smashed potatoes and lemon yogurt on the side.