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

Tender, spicy yogurt marinated chicken served with crispy baby potatoes and a refreshing dill feta cream. A flavorful and satisfying meal perfect for any night of the week.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Main Course
Cuisine: Mediterranean
Calories: 550
Ingredients Method Notes

Ingredients
  

Chicken Marinade
  • 1.5 lbs chicken thighs boneless, skinless
  • 1 cup Greek yogurt full-fat recommended
  • 3 cloves garlic minced
  • 2 tablespoons lemon juice fresh preferred
  • 1 teaspoon paprika smoked paprika recommended
  • 1 teaspoon chili flakes
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
Potatoes
  • 1.5 lbs baby potatoes halved
  • 2 tablespoons olive oil
Dill Feta Cream
  • 0.5 cup feta cheese block feta, not pre-crumbled
  • 0.25 cup fresh dill chopped
  • 0.33 cup sour cream or Greek yogurt for sauce
  • 1 tablespoon lemon juice for the sauce
  • 1 tablespoon water or olive oil for blending, adjust as needed

Method
 

  1. Marinate chicken: Combine yogurt, garlic, lemon juice, paprika, chili flakes, salt, and pepper. Add chicken, coat well, and refrigerate for at least 1 hour.
  2. Roast potatoes: Preheat oven to 425°F (220°C). Toss potatoes with olive oil, salt, and pepper. Roast for 30-35 minutes, flipping halfway, until crispy.
  3. Sear chicken: Heat skillet over medium-high heat. Sear chicken for 5-7 minutes per side until cooked through (165°F). Let rest for 5 minutes.
  4. Make dill feta cream: Blend feta, dill, sour cream, lemon juice, and water until smooth. Adjust water for desired consistency.
  5. Plate: Serve chicken with potatoes, drizzle with dill feta cream, and garnish with dill.

Notes

For extra flavor, marinate the chicken overnight. Adjust chili flakes to your spice preference.