Description
This spicy yogurt marinated chicken with dill feta cream and crispy baby potatoes is a flavor-packed dinner recipe that balances bold spices with cooling creaminess. Perfect for weeknight meals or weekend gatherings, this easy chicken recipe features Greek yogurt, garlic, and lemon for a tangy marinade, paired with golden roasted potatoes and a creamy herb sauce.
Ingredients
4 chicken thighs
1 cup Greek yogurt
3 garlic cloves, minced
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon chili flakes
1 tablespoon lemon juice
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1.5 pounds baby potatoes, halved
1/2 cup feta cheese
1/4 cup fresh dill, chopped
1/2 cup sour cream
1 tablespoon lemon juice (for feta cream)
Instructions
1. In a bowl, combine Greek yogurt, minced garlic, smoked paprika, cumin, chili flakes, lemon juice, olive oil, salt, and pepper. Mix well.
2. Add chicken thighs to the marinade and coat evenly. Refrigerate for at least 1 hour or overnight.
3. Preheat oven to 425°F (220°C).
4. Toss halved baby potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.
5. Grill or bake the marinated chicken for about 25 minutes until cooked through and slightly charred.
6. In a blender or food processor, combine feta cheese, sour cream, dill, and lemon juice. Blend until smooth.
7. Taste and adjust seasoning in the feta cream.
8. Plate the chicken and potatoes, spoon over the dill feta cream, and serve immediately.
Notes
Use full-fat Greek yogurt for the creamiest marinade.
Let the chicken marinate overnight for deeper flavor.
Roast potatoes separately for the best crispiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting and grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 490
- Sugar: 2g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg