Spicy Yogurt Marinated Chicken with Dill Feta Cream & Crispy Baby Potatoes Recipe
A flavorful and easy-to-make Spicy Yogurt Marinated Chicken served with crispy roasted baby potatoes and topped with a creamy dill feta sauce. This recipe combines tender marinated chicken thighs with a smoky and spicy kick, perfectly balanced by a refreshing dill feta cream that adds a tangy richness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 55 minutes (including 1 hour marination minimum)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Scale
Chicken Marinade
- 1.5 lbs chicken thighs (boneless, skinless)
- 1 cup Greek yogurt
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 teaspoon paprika
- 1 teaspoon chili flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Potatoes
- 1.5 lbs baby potatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
Dill Feta Cream Sauce
- 1/2 cup feta cheese
- 1/4 cup fresh dill, chopped
- 1/3 cup sour cream or Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon water or olive oil (for blending)
Instructions
- Prepare the marinade: In a large bowl, whisk together Greek yogurt, minced garlic, lemon juice, paprika, chili flakes, salt, and black pepper until well combined to create a flavorful marinade base.
- Marinate the chicken: Add the boneless, skinless chicken thighs to the marinade. Mix thoroughly to coat each piece evenly. Cover the bowl and refrigerate for at least 1 hour, or for best results, marinate overnight to allow flavors to fully develop.
- Roast the baby potatoes: Preheat the oven to 425°F (220°C). In a separate bowl, toss the halved baby potatoes with olive oil, salt, and pepper. Spread them out evenly on a baking sheet. Roast in the oven for 30 to 35 minutes, flipping the potatoes halfway through to ensure even browning and a crispy exterior.
- Sear the chicken: Heat a cast iron skillet over medium-high heat until hot. Add the marinated chicken thighs and sear each side for 5 to 7 minutes until the chicken is cooked through, slightly charred, and has developed a rich crust.
- Make the dill feta cream sauce: In a blender, combine feta cheese, chopped fresh dill, sour cream or Greek yogurt, lemon juice, and water or olive oil for blending. Blend until the mixture is smooth and creamy with a fluffy texture.
- Plate and serve: Arrange the seared chicken and crispy roasted baby potatoes on a serving plate. Drizzle generously with the dill feta cream sauce and garnish with additional fresh dill if desired. Serve immediately while hot and enjoy.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness significantly.
- You can substitute baby potatoes with fingerling or small Yukon gold potatoes, adjusting roasting time accordingly.
- For a milder dish, reduce or omit chili flakes.
- The dill feta cream can be made ahead and refrigerated for up to 2 days.
- Using a cast iron skillet helps achieve a nice sear on the chicken but a heavy-bottomed pan will also work.
Keywords: spicy chicken, yogurt marinated chicken, dill feta sauce, crispy baby potatoes, Mediterranean chicken recipe
