Description
A delightful dish consisting of tender chicken marinated in spicy yogurt, paired with crispy baby potatoes and a creamy dill feta sauce.
Ingredients
Scale
- 4 chicken thighs or breasts
- 1 cup Greek yogurt
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup fresh dill, chopped
- 1 cup feta cheese, crumbled
- 1 pound baby potatoes, halved
- 1 tablespoon lemon juice
Instructions
- In a spacious mixing bowl, combine Greek yogurt, olive oil, minced garlic, paprika, cumin, salt, and pepper. Stir until smooth. Add the chicken, ensuring it’s thoroughly coated in the mixture. Refrigerate for at least one hour or overnight.
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, toss the halved baby potatoes with olive oil, salt, and pepper. Spread them evenly on a baking sheet.
- Place the baking sheet in the oven and let the potatoes bake for about 25-30 minutes until golden brown and crispy.
- While the potatoes are roasting, heat a skillet over medium heat and add the marinated chicken, shaking off excess marinade. Sear the chicken for about 5-7 minutes per side until fully cooked.
- In a small bowl, mix together the chopped dill, crumbled feta, and lemon juice until combined.
- To plate, arrange the crispy baby potatoes alongside the chicken and drizzle generously with the dill feta cream.
Notes
Marinate the chicken overnight for maximum flavor. You can substitute chicken with hearty vegetables for a vegetarian option.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 90mg