In a large bowl combine 4 tbs olive oil, 3 tbs fresh lemon juice, minced garlic, smoked paprika, dried oregano, ground cumin, 2 tsp salt and 1 tsp freshly ground black pepper. Whisk until emulsified.

Marinate chicken

Pat the 6 chicken thighs dry with paper towels. Add the thighs to the bowl and rub the marinade all over and under the skin where possible. Cover and refrigerate for at least 30 minutes and up to 4 hours (overnight is fine for deeper flavor).

Roast chicken

Preheat oven to 425°F (220°C). Place the marinated thighs skin-side up on a rimmed baking sheet or roasting pan lined with foil or parchment. Roast in the preheated oven for 30–40 minutes, until skin is golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If skin is browning too quickly, tent loosely with foil for the last 10 minutes. Remove from oven and let rest 5–10 minutes before serving.

Roasted Vegetables

Prep vegetables

While the chicken marinates (or when ready to roast), halve or quarter baby potatoes so pieces are uniform. Cut carrots into 1/2-inch sticks, chop red pepper and quarter the onion.

Season and roast

Toss potatoes, carrots, bell pepper and onion with 2 tbs olive oil, chopped rosemary, 1 tsp salt and 1 tsp black pepper on a large baking sheet. Spread into a single layer. Roast in the same 425°F (220°C) oven alongside or on a separate rack from the chicken for 30–35 minutes, turning once halfway, until potatoes are tender and edges caramelize. If roasting together, place vegetables on a rack below the chicken so they cook in the chicken juices; watch for even browning.

Finish vegetables

Remove vegetables from oven and taste for seasoning; add more salt or pepper if needed and keep warm until plating.

Herb Yogurt Sauce

Mix sauce

In a small bowl combine 1 cup plain Greek yogurt, chopped parsley, chopped dill, 1 tsp lemon zest, 1 tsp lemon juice, minced garlic, 1 tsp salt and 1/2 tsp black pepper. Stir until smooth. Adjust seasoning and chill until ready to serve. The sauce can be made up to 24 hours ahead—cover and refrigerate.

Platter Finish & Garnish

Assemble platter

On a large serving platter arrange 4 cups mixed salad greens as a bed. Place roasted vegetables in a cluster on one side and the rested chicken thighs on the other. Spoon a few dollops of herb yogurt sauce around the platter or serve in a small bowl. Drizzle 1 tbs extra olive oil over vegetables, dust chicken lightly with 1/2 tsp smoked paprika and sprinkle chopped fresh parsley over everything.

Serve

Garnish with lemon wedges. Serve hot, passing extra sauce at the table. Leftovers keep refrigerated for 2–3 days (store sauce separately).