Description
This Spicy Yogurt Marinated Chicken with Dill Feta Cream & Crispy Baby Potatoes is a culinary delight that balances bold spices with creamy feta.
Ingredients
Scale
- 0.75 cup plain Greek yogurt
- 1.5 tablespoons olive oil (plus more for cooking and roasting)
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 0.5 teaspoon chili flakes (adjust to taste)
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 pounds boneless, skinless chicken thighs
- 1.5 pounds baby potatoes, halved
- 2 tablespoons chopped fresh dill
- 0.5 cup crumbled feta cheese
- 2 tablespoons mayonnaise or sour cream
- 1 teaspoon lemon juice (for the sauce)
- Optional: 1 teaspoon dried oregano or thyme
Instructions
- Begin by creating a luscious marinade in a mixing bowl. Combine the Greek yogurt, olive oil, minced garlic, lemon juice, smoked paprika, chili flakes, salt, and black pepper. Stir until well-blended. Submerge the chicken thighs in this marinade, ensuring each piece is thoroughly coated. Cover the bowl with a lid or plastic wrap and allow the chicken to soak in the flavors for a minimum of 30 minutes, or even up to 4 hours for deeper flavor infusion.
- While the chicken is marinating, preheat your oven to 425°F (220°C). Halve the baby potatoes and place them in a bowl. Drizzle with olive oil and season with salt, pepper, and, if desired, some dried oregano or thyme. Arrange the potatoes cut-side down on a lined baking sheet. This positioning ensures they develop a crispy, golden crust. Roast the potatoes for about 25 to 30 minutes, remembering to flip them midway for even crispiness.
- Now that the potatoes are roasting, it’s time to cook the marinated chicken. Heat a grill pan or skillet on medium-high heat. Once hot, place the chicken thighs onto the pan, cooking them for roughly 4 to 5 minutes on each side until they achieve a deep, golden-brown color and are cooked through. The internal temperature should reach 165°F (75°C).
- As the chicken cooks, prepare the aromatic dill feta cream. In a small bowl, mix together the crumbled feta cheese, freshly chopped dill, mayonnaise or sour cream, olive oil, and lemon juice. Stir until you achieve a smooth consistency. If needed, you can thin the sauce using a splash of water or additional yogurt for easier drizzling over the chicken.
- To serve, arrange the crispy baby potatoes on a serving platter alongside the freshly grilled chicken thighs. Generously spoon the dill feta cream over the chicken, enhancing each piece with this creamy, herby delight. Sprinkle extra dill for a burst of fresh flavor and inviting presentation.
Notes
Ensure to marinate the chicken well to absorb the flavors and make sure not to overcrowd the pan for proper browning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 800 mg
- Protein: 30 g