Description
Spicy Yogurt Marinated Chicken with Dill Feta Cream and Crispy Baby Potatoes is a bold, flavorful chicken dinner idea. Perfectly marinated, tender chicken is paired with creamy feta dill sauce and crispy golden baby potatoes. A delicious and easy dinner recipe packed with spices and herby creaminess.
Ingredients
1 ½ pounds chicken thighs or breasts
1 cup Greek yogurt
3 garlic cloves, minced
2 tablespoons lemon juice
2 teaspoons paprika
½ teaspoon chili flakes
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil (plus more for cooking)
½ cup feta cheese, crumbled
½ cup sour cream
2 tablespoons fresh dill, chopped
1 ½ pounds baby potatoes
1 tablespoon butter
Instructions
1. In a bowl, mix Greek yogurt, garlic, lemon juice, paprika, chili flakes, salt, and pepper. Add chicken and coat evenly. Cover and refrigerate for 2 hours or overnight.
2. Cut baby potatoes in halves or quarters. Toss with olive oil, salt, pepper, and melted butter. Roast at 425°F for 30 minutes until golden and crispy.
3. Heat a grill or skillet on medium-high. Remove chicken from marinade and cook 6–8 minutes per side until cooked through. Let rest before slicing.
4. In a bowl, mash feta with sour cream and a drizzle of olive oil. Stir in fresh dill and adjust seasoning.
5. Plate roasted potatoes, top with sliced chicken, and spoon over dill feta cream. Garnish with extra dill or feta if desired.
Notes
Marinate the chicken overnight for deeper flavor.
Use a meat thermometer to ensure chicken reaches 165°F.
Serve potatoes fresh from the oven to keep them crispy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilled / Roasted
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 465
- Sugar: 3g
- Sodium: 570mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 110mg