Spicy Yogurt-Marinated Chicken with Dill Feta Cream and Crispy Baby Potatoes
Tender, juicy chicken marinated in a tangy, spiced yogurt mix and roasted to perfection. Served with crispy golden baby potatoes and a creamy dill-feta sauce that cools and complements the heat. A modern Mediterranean-inspired dish that’s both comforting and vibrant.
⏱️ Time
Prep: 20 minutes
Marinate: 30 minutes (or up to 8 hours)
Cook: 35 minutes
Total: ~1 hour 25 minutes
Ingredients
For the Chicken Marinade:
500g boneless chicken thighs or breasts
1 cup Greek yogurt
2 tbsp olive oil
3 garlic cloves, minced
1 tsp paprika
½ tsp cayenne pepper (adjust to taste)
1 tsp ground cumin
½ tsp chili flakes (optional for extra heat)
1 tbsp lemon juice
Salt and pepper to taste
For the Crispy Baby Potatoes:
500g baby potatoes, halved
2 tbsp olive oil
1 tsp garlic powder
½ tsp smoked paprika
Salt and pepper to taste
For the Dill Feta Cream:
½ cup crumbled feta cheese
½ cup Greek yogurt
1 tbsp lemon juice
1 tbsp olive oil
2 tbsp fresh dill, finely chopped
1 small garlic clove, minced
Salt and pepper to taste
Instructions
Step 1: Marinate the Chicken
1. In a bowl, whisk together yogurt, olive oil, garlic, paprika, cayenne, cumin, chili flakes, lemon juice, salt, and pepper.
2. Add chicken and coat well.
3. Cover and marinate for at least 30 minutes (or refrigerate up to 8 hours for more flavor).
Step 2: Roast the Potatoes
1. Preheat oven to 425°F (220°C).
2. Toss halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper.
3. Spread on a baking tray and roast for 25–30 minutes, flipping halfway through, until crispy and golden.
Step 3: Cook the Chicken
1. Heat a grill pan or skillet over medium-high heat (or use the oven).
2. Add the marinated chicken and cook for 6–7 minutes per side until golden brown and fully cooked through (internal temp: 165°F / 75°C).
3. Let rest for a few minutes before slicing.
Step 4: Make the Dill Feta Cream
1. In a food processor or bowl, blend feta, yogurt, lemon juice, olive oil, dill, garlic, salt, and pepper until smooth and creamy.
2. Taste and adjust seasoning if needed.
Step 5: Assemble
Arrange crispy potatoes on a platter.
Add sliced spicy yogurt chicken on top.
Drizzle with dill feta cream.
Garnish with extra dill, feta crumbles, or lemon zest if desired.
Notes & Tips
Mild Option: Reduce cayenne or skip chili flakes for a less spicy version.
Extra Crispy Potatoes: Boil potatoes 5 minutes before roasting.
Shortcut: Use store-bought tzatziki instead of dill feta cream (but homemade is creamier and tangier).
❓ frequently asked questions FAQ
Q: Can I make it with chicken breast instead of thighs?
A: Yes! Just reduce cooking time slightly to avoid drying out the meat.
Q: Can I air fry the potatoes?
A: Definitely. Air fry at 400°F (200°C) for 15–18 minutes, shaking halfway.
Q: How long can I store leftovers?
A: Store in an airtight container for up to 3 days in the fridge.
Nutrition information
Calories: 510 kcal
Protein: 42g
Carbs: 28g
Fat: 26g
Fiber: 4g