Roasted Chicken with Potato Salad

Prepare the ingredients. Prepare all the ingredients - we'll be cooking them in a moment 🍗✨

Slice the onion and garlic. Peel the onion and garlic, slice them thinly, and place them in a roasting pan.

Split the chicken thigh. Split the chicken thigh at the joint into two pieces.

Season and roast the chicken. Add the chicken to the roasting pan, season with salt, pepper, and caraway, drizzle with oil, massage in, and roast in the oven at 220 C for about 35-40 minutes (then you can optionally finish roasting for another 15 minutes at 150 C).

Cut the potatoes. Peel the potatoes and cut them into small cubes.

Cut the carrot and cucumber. Peel the carrot and cut it into small cubes, and chop the pickled cucumber.

Cook the potatoes. Boil the potatoes in salted water over medium heat for about 10-15 minutes until tender.

Add the carrot. Add the carrot to the potatoes about 5 minutes before the end of cooking.

Let cool. Let the potatoes and carrot cool, then mix them with the cucumber.

Prepare the salad. Mix the yogurt, mayonnaise, mustard, and a little pickle brine into a dressing and stir it into the potatoes, carrot, and cucumbers.

Serve the chicken with the salad. Serve the roasted chicken with the light potato salad and the pan juices with onion 🍽️✨