Description
Golden crispy baby potatoes and tender juicy chicken thighs marinated in a spicy yogurt blend. A rich and creamy dill-feta sauce melts over the chicken, adding tang, depth, and a cooling finish. This dish balances texture and taste with crisp roasted potatoes, seared marinated chicken, and a vibrant herby sauce.
Ingredients
- 4 boneless, skinless chicken thighs
- 1 cup plain Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 3 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon chili flakes
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
- 1 ½ pounds baby potatoes, halved or quartered if large
- 2 tablespoons olive oil
- Salt and pepper to taste
- For the Dill Feta Cream:
- ½ cup crumbled feta cheese
- ¼ cup plain Greek yogurt
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Prepare the Spicy Yogurt Marinated Chicken: In a mixing bowl, combine Greek yogurt, 2 tablespoons olive oil, 1 tablespoon lemon juice, minced garlic, paprika, chili flakes, cumin, black pepper, salt, and pepper. Add the chicken thighs and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 1 hour, or preferably overnight.
- Prepare the Crispy Baby Potatoes: Preheat your oven to 400°F (200°C). Wash and thoroughly dry the baby potatoes. In a separate bowl, toss the potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet lined with parchment paper.
- Roast the Potatoes: Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until golden brown and crispy, flipping halfway through.
- Cook the Spicy Yogurt Marinated Chicken: Heat a cast iron skillet or nonstick pan over medium-high heat. Add the marinated chicken thighs (discard excess marinade). Sear the chicken for 4-5 minutes per side, or until cooked through and golden brown.
- Prepare the Dill Feta Cream: While the chicken and potatoes are cooking, combine crumbled feta cheese, Greek yogurt, chopped fresh dill, 1 tablespoon lemon juice, minced garlic, salt, and pepper in a small bowl. Mix well until smooth and creamy.
- Serve: Plate the cooked spicy yogurt marinated chicken thighs alongside the crispy baby potatoes. Drizzle generously with the dill feta cream.
Notes
- For deeper flavor in your spicy yogurt marinated chicken, marinate for longer, even overnight.
- Ensure potatoes are completely dry before roasting for maximum crispiness.
- Do not overcrowd the pan when cooking chicken or potatoes to ensure proper browning.
- Fresh dill significantly enhances the flavor and appearance of the sauce.
- Taste and adjust the dill feta cream seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Oven Roasted and Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 550 kcal
- Sugar: Approximately 5g
- Sodium: Approximately 400mg
- Fat: Approximately 30g
- Saturated Fat: Approximately 8g
- Unsaturated Fat: Approximately 22g
- Trans Fat: 0g
- Carbohydrates: Approximately 25g
- Fiber: Approximately 4g
- Protein: Approximately 30g
- Cholesterol: Approximately 150mg
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