Yogurt, olive oil, cumin, oregano, lemon zest, sugar, salt
Parsley. Fresh parsley can be used instead too..
Mix to make the yogurt marinade
Wipe the chicken with paper towels and poke using a knife/fork.
Cover with the marinade.
Add your cut potatoes.
Cover the potatoes with the yogurt. Sprinkle with finely chopped bell pepper. Refrigerate for a couple hours, if you have time.
Bake at 350F for about 45 mins.