Mediterranean Yogurt-Marinated Chicken with Dill Feta Cream and Baby Potatoes
This dish features juicy chicken marinated in creamy Greek yogurt, lemon, garlic, and herbs for maximum tenderness and flavor. It’s served with roasted baby potatoes and finished with a refreshing dill-feta cream sauce that balances richness with tang. A complete Mediterranean-inspired meal in one plate.
⏱ Time
Prep Time: 20 minutes (plus 1–2 hours marinating)
Cook Time: 40 minutes
Total Time: ~1 hour (active) + marinating
Ingredients
For the Chicken Marinade:
4 boneless, skinless chicken thighs (or breasts)
1 cup Greek yogurt (plain, full fat)
3 cloves garlic, minced
2 tbsp lemon juice
1 tbsp olive oil
1 tsp dried oregano
1 tsp paprika
½ tsp ground cumin
Salt & black pepper to taste
For the Roasted Baby Potatoes:
500g baby potatoes, halved
2 tbsp olive oil
1 tsp dried rosemary (or thyme)
½ tsp garlic powder
Salt & pepper to taste
For the Dill Feta Cream:
½ cup crumbled feta cheese
½ cup Greek yogurt
2 tbsp fresh dill, chopped (or 1 tsp dried)
1 tbsp lemon juice
1 tbsp olive oil
Salt & black pepper to taste
Instructions
1. Marinate the Chicken
1. In a bowl, whisk together yogurt, garlic, lemon juice, olive oil, oregano, paprika, cumin, salt, and pepper.
2. Add chicken, coat well, cover, and refrigerate for 1–2 hours (or overnight).
2. Roast the Baby Potatoes
1. Preheat oven to 200°C (400°F).
2. Toss halved baby potatoes with olive oil, rosemary, garlic powder, salt, and pepper.
3. Spread on a baking tray and roast for 30–35 minutes, flipping halfway until golden and crispy.
3. Cook the Chicken
Oven option: Place marinated chicken on a lined tray and bake at 200°C (400°F) for 20–25 minutes until cooked through.
Grill/pan option: Heat a grill pan or skillet, drizzle with oil, and cook chicken 6–7 minutes per side until nicely charred and fully cooked.
4. Make the Dill Feta Cream
1. In a blender or food processor, combine feta, yogurt, dill, lemon juice, olive oil, salt, and pepper.
2. Blend until smooth and creamy.
5. Serve
Plate roasted potatoes and chicken.
Drizzle with dill feta cream.
Garnish with extra fresh dill or lemon zest.
Notes & Tips
Yogurt marinade: Tenderizes chicken beautifully—longer marinating = juicier chicken.
Potato variation: Swap baby potatoes for sweet potatoes for a different flavor.
Extra freshness: Serve with a side of cucumber-tomato salad or arugula greens.
Shortcut: If no blender, mash feta with fork and mix by hand for a rustic dip.
❓ Frequently asked questions FAQ
Q: Can I use chicken breast instead of thighs?
Yes, but thighs stay juicier. If using breasts, don’t overcook.
Q: Can I make the dill feta cream ahead?
Yes, up to 2 days ahead. Keep refrigerated and whisk before serving.
Q: Can I air fry the potatoes?
Absolutely—air fry at 200°C (400°F) for 18–20 minutes, shaking halfway.
Nutritional information
Calories: ~480
Protein: 38g
Carbs: 32g
Fat: 20g
Fiber: 4g