The night before or at least 30 minutes before using, slice the chicken thighs into 3-4 pieces and place them in a bowl. Add the yogurt, garlic, lemon zest and juice, olive oil, oregano. Stir to combine and cover with cling film. Place in the fridge to marinate.
Next, in a large saucepan, place the baby potatoes, cover with water and season with salt. Bring to the boil and simmer over medium heat for 20-25 minutes until cooked through.
Remove from the water and drain. Set aside until required.
Preheat a griddle pan over medium heat or
Remove the chicken from the marinate and remove excess yogurt. Place the chicken pieces on the griddle pan and cook over medium/ low heat for 5 minutes.
Add the potatoes too and gently crush them to add extra crispy surface. Season with salt and pepper and add an extra drizzle of oil if necessary.
Turn the chicken pieces once or twice to ensure they are well cooked.
Once the chicken are cooked through, add the asparagus tips and cherry tomatoes on the pan.
Grill the vegetables a further 3-4 minutes with extra seasoning and a drizzle of oil if needed.
Remove the crushed potatoes from the pan and place them on a serving platter.
Add the chicken pieces, and the grilled asparagus and tomatoes.
Drizzle with extra virgin olive oil and balsamic vinegar and enjoy immediately.