Description
Experience the magical combination of spices and creamy textures in this Spicy Yogurt Marinated Chicken with Dill Feta & Crispy Potatoes. This dish balances heat and creaminess, making it perfect for any occasion.
Ingredients
Scale
- 1 cup of Greek yogurt
- 2 tablespoons of olive oil (plus extra for roasting)
- 2 teaspoons of paprika
- 1 teaspoon of cayenne pepper
- 1 teaspoon of garlic powder
- 1 teaspoon of cumin
- Salt and pepper to taste
- Boneless, skinless chicken thighs (or chicken breasts)
- 2 tablespoons of fresh chopped dill (or dried dill in a pinch)
- 1 cup of crumbled feta cheese (or plant-based feta for vegan option)
- Small Yukon gold or red baby potatoes (or regular potatoes cut into small pieces)
- Juice of 1 lemon
Instructions
- In a large bowl, combine 1 cup of Greek yogurt, 2 tablespoons of olive oil, 2 teaspoons of paprika, 1 teaspoon of cayenne pepper, 1 teaspoon of garlic powder, 1 teaspoon of cumin, and salt and pepper to taste. Add the chicken thighs, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.
- Preheat your oven to 425°F (220°C). Wash and halve the baby potatoes, then toss them in a bowl with 2 tablespoons of olive oil, salt, pepper, and any desired herbs (like rosemary or thyme). Spread them out on a baking sheet in a single layer.
- Place the potatoes in the preheated oven and roast for about 25-30 minutes, or until they are golden and crispy, flipping halfway through for even cooking.
- While the potatoes are roasting, heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off. Cook the chicken for about 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F (75°C). Let it rest for a few minutes before slicing.
- In a bowl, combine 1 cup of crumbled feta cheese, 1/2 cup of Greek yogurt, the juice of 1 lemon, and 1-2 tablespoons of fresh chopped dill. Mix until smooth and creamy. You can adjust the consistency with a little water or olive oil if needed.
- Arrange the crispy baby potatoes on a serving platter, slice the grilled chicken, and drizzle the dill feta cream over the top. Garnish with additional dill if desired.
- Prep Time: 1 hour (or overnight)
- Cook Time: 30 mins
- Category: Dinner
- Method: Grilling and Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: For the best flavor and tenderness, aim to marinate the chicken overnight. Use a meat thermometer to check the chicken's internal temperature. Feel free to experiment with different spices or add herbs to your marinade for a unique twist.