Description
Spicy Yogurt Marinated Chicken with Dill Feta Cream & Crispy Baby Potatoes is a restaurant-worthy dish that brings together creamy, spicy, and crispy in perfect balance. The tangy yogurt marinade infuses the chicken with deep flavor while keeping it juicy. Paired with golden roasted baby potatoes and a cool, herby dill-feta sauce, this dish is both satisfying and fresh—ideal for dinners that feel indulgent but are easy to pull off.
Ingredients
4 boneless, skinless chicken thighs
1 cup plain Greek yogurt
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon chili flakes
1 teaspoon ground cumin
0.5 teaspoon black pepper
0.5 teaspoon salt
Juice of 0.5 lemon
0.5 cup Greek yogurt
0.33 cup crumbled feta cheese
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon olive oil
2 tablespoons fresh dill, finely chopped
1 small garlic clove, grated
Salt and pepper to taste
500g baby potatoes, halved
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano or thyme
Salt and pepper to taste
Fresh chopped parsley or dill for garnish
Instructions
1. In a bowl, mix yogurt, olive oil, garlic, paprika, chili flakes, cumin, pepper, salt, and lemon juice. Add chicken and coat well. Cover and marinate in the fridge for at least 30 minutes.
2. To make the sauce, combine yogurt, feta, mayonnaise, lemon juice, olive oil, dill, and garlic. Blend or stir until creamy. Add salt and pepper to taste. Chill until serving.
3. Preheat oven to 425°F (220°C). Toss baby potatoes with olive oil, garlic powder, oregano, salt, and pepper. Place cut-side down on a baking sheet and roast for 25–30 minutes, flipping once.
4. Heat a skillet over medium-high. Sear marinated chicken for 5–6 minutes per side until cooked through and browned. Let rest for a few minutes after cooking.
5. Plate the chicken with crispy potatoes and spoon dill feta cream over top. Garnish with fresh herbs and serve warm.
Notes
Marinate the chicken overnight for the juiciest and most flavorful results.
Always dry the potatoes before roasting to achieve a crisp finish.
Don’t over-blend the feta cream—it’s best with a bit of texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Pan-Searing
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 plate (chicken, potatoes, sauce)
- Calories: 520
- Sugar: 4g
- Sodium: 670mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg
Keywords: Yogurt Chicken, Dill Sauce, Roasted Potatoes, Spicy Chicken