Crispy Dill Pickle Potato Salad & BBQ Chicken Thighs

2 lbs mini baby potatoes
3 scallions, diced
1/4 cup fresh dill, chopped
2 tbsp chives
6 minced pickles
1 finely chopped shallot
Olive oil
Salt

2 pounds of Three Sisters Ranch chicken boneless thighs (or breasts)
1 cup favorite barbeque sauce (store bought or homemade)

Potato Salad Dressing:
¾ cup Greek yogurt
½ cup clean mayo
2 tsp Dijon
Juice ½ lemon
2 tsp red wine vinegar
1 garlic clove, minced
HOW TO COOK:

Potato Salad: Place whole mini potatoes on a sheet pan. Drizzle generously with olive oil and salt and toss to coat. Roast at 425°F for 30 mins until fork tender.

Remove from oven and smash each potato with the bottom of a mug or jar. Drizzle with more olive oil so all the edges get crispy. Return to oven for about 20 minutes, flip, and continue roasting until deeply golden and crispy on both sides.

Whisk dressing ingredients to combine. Toss warm crispy potatoes with dressing, fresh dill, chives, 6 minced pickles, shallot, salt and pepper.
Chicken Thighs: toss in any BBQ sauce. Marinate for 30 min. Bake on sheet pan at 350°. 30 min. (Until cooked through) Baste w/extra sauce at 10 minutes. Broil - 1 min to caramelize sauce.

Notes: Best served warm, with the potato salad piled right next to the chicken so the juices mingle. Great for a Sunday spread — leftovers (if there are any) hold up well the next day. Chicken is done at 165°F internal.