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Spicy Yogurt Marinated Chicken with Dill Feta Cream & Crispy Baby Potatoes

Spicy Yogurt Marinated Chicken with Creamy Dill Feta & Crunchy Potatoes

This Spicy Yogurt Marinated Chicken with Dill Feta Cream & Crispy Baby Potatoes is a delightful dish perfect for dinner or impressing guests.
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Prep Time 15 minutes
Cook Time 45 minutes
Marinating Time 1 hour
Total Time 2 hours
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 lb Chicken Thighs (boneless, skinless) can swap with chicken breasts for a leaner option
  • 1 cup Greek Yogurt plain yogurt can substitute but Greek is best
  • 3 cloves Garlic (minced) fresh garlic is preferred
  • 2 Tbsp Lemon Juice use fresh juice if possible
  • 1 Tbsp Paprika smoked paprika can be used for a different flavor
  • 1 tsp Chili Flakes adjust according to your spice preference
  • 1 tsp Salt essential for flavor
  • 1 tsp Black Pepper adds a warm kick
For the Baby Potatoes
  • 1 lb Baby Potatoes can swap with other small potatoes
  • 2 Tbsp Olive Oil for roasting
For the Dill Feta Cream
  • 1 cup Feta Cheese can be replaced with dairy-free alternative
  • 1 Tbsp Fresh Dill or use parsley or mint
  • 1/2 cup Sour Cream or more Greek Yogurt whichever you have on hand
  • 1 Tbsp Water or Olive Oil for blending

Equipment

  • mixing bowl
  • baking sheet
  • cast iron skillet
  • blender

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together the Greek yogurt, minced garlic, lemon juice, paprika, chili flakes, salt, and black pepper until well combined. Add the chicken thighs and coat well. Cover and marinate for at least 1 hour or overnight.
  2. Preheat your oven to 425°F (220°C). Wash and halve the baby potatoes, then place them in a mixing bowl. Drizzle with olive oil, and season with salt and pepper. Toss to coat.
  3. Spread the seasoned baby potatoes on a baking sheet lined with parchment paper and roast for 30-35 minutes, turning halfway through, until golden brown and crispy.
  4. Heat a cast-iron skillet over medium-high heat. Add olive oil and sear the chicken for 5-7 minutes on each side until nicely charred and cooked through.
  5. In a blender, combine feta cheese, dill, sour cream (or yogurt), lemon juice, and a splash of water or olive oil. Blend until smooth. Adjust seasoning as needed.
  6. Serve the chicken with roasted potatoes, drizzling the dill feta cream over the chicken. Garnish with fresh dill.

Nutrition

Serving: 1plateCalories: 550kcalCarbohydrates: 40gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 110mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

Full-fat Greek yogurt creates a creamier marinade; marinate overnight for best results. Adjust spice levels as desired.

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