Preheat oven to 400°F.
Season 4 bone-in, skin-on chicken thighs all over with 1 tablespoon salt. Set aside while you make the marinade.
In a large bowl, combine ½ tablespoon paprika, ½ tablespoon cayenne, ½ tablespoon cumin, 1 teaspoon coriander and 4 tablespoon olive oil. Mix to combine. Add your chicken to the bowl and toss to coat, ensuring you get the marinade in all the nooks and crannies. Let sit for 30 minutes, or at least until everything else is prepped.
While the chicken is marinating, cut 600-700g potatoes and 2 red bell peppers into bite-sized pieces. The potato pieces should be about 1 cm thick and as equal as possible to ensure even cooking. Add potatoes, peppers and smashed garlic to a baking sheet. Using your hands, evenly coat everything with 1 tablespoon olive oil and 1 teaspoon salt. Push everything towards the outer rim of the pan to make room for the chicken, but make sure each piece of potato is touching the pan so they can get crispy.
Cut 6 thin slices off the lemon (should only be about half the lemon) and arrange them in a rectangle in the center of the pan. Place the marinated chicken on top. Bake for 35-40 minutes, or until the internal temperature reaches 165°F. At the 20-minute mark, rotate the pan so that the chicken fat gets evenly distributed throughout.
While that bakes, combine ¾ cup greek yogurt, juice of half a lemon, dill and 2 tablespoon chopped pepperoncini peppers in a small bowl. Season with ½ teaspoon salt and a few cracks of black pepper. Taste and adjust to your preference.
When the chicken is finished, remove from the pan and let rest for 5 minutes. Toss the potatoes, peppers and lemon slices to soak up the remaining chicken fat before serving. Serve with yogurt sauce and more dill.
