Combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a mixing bowl. Add the juice and zest of the lemon. Stir well. Add in the dill and stir again. Pour ¾ of the mixture into a medium glass casserole dish with lid and reserve the rest in the bowl

Add the chicken to the dish, season with sea salt & pepper and flip it over a few times until it is well coated with the marinade. Cover and refrigerate for 30 minutes

Preheat the oven to 375 degrees

Add the sliced cucumber and red onion to the mixing bowl with the remaining yogurt mixture, stir well, cover and store in the fridge

Scrub the potatoes and rub with olive oil

Bake the chicken and potato in the preheated oven for 45-60 minutes, or until cooked through