Spicy Yogurt Marinated Chicken with Dill Feta Cream & Crispy Baby Potatoes Recipe
This Spicy Yogurt Marinated Chicken with Dill Feta Cream & Crispy Baby Potatoes is a bold and comforting Mediterranean-inspired dinner featuring juicy, marinated chicken thighs, crispy roasted baby potatoes, and a creamy, herbaceous feta dill sauce. Perfect for weeknight meals or dinner parties, this dish combines tangy, spicy, and fresh flavors with simple preparation and easy make-ahead options.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Ingredients
Scale
Chicken Marinade
- 1.5 lbs boneless, skinless chicken thighs
- 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
Crispy Baby Potatoes
- 1.5 lbs baby potatoes, halved
- 2 tablespoons olive oil
- Salt and black 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
- Marinate the Chicken: In a large bowl, whisk together Greek yogurt, minced garlic, lemon juice, paprika, chili flakes, salt, and black pepper. Add the chicken thighs and toss to coat completely. Cover the bowl and refrigerate for at least 1 hour, preferably overnight, to let the flavors infuse and tenderize the chicken.
- Prepare and Roast the Potatoes: Preheat your oven to 425°F (220°C). Halve the baby potatoes and toss them with olive oil, salt, and pepper. Spread them out evenly on a baking sheet. Roast the potatoes for 30-35 minutes, flipping halfway through, until they are golden, crispy on the outside, and tender inside.
- Sear the Chicken: Heat a cast iron skillet or heavy-bottomed pan over medium-high heat. Remove the chicken from the marinade, letting excess drip off, and sear the thighs for 5-7 minutes on each side until they are cooked through, charred slightly on the outside, and juicy inside. Remove from heat and let the chicken rest to retain its juices.
- Make the Dill Feta Cream: In a blender or food processor, combine feta cheese, fresh dill, sour cream (or additional Greek yogurt), lemon juice, and a splash of water or olive oil. Blend until the mixture is smooth, creamy, and well combined. Adjust consistency with water or olive oil if necessary.
- Plate and Serve: Arrange the seared chicken thighs on plates alongside the crispy roasted baby potatoes. Generously drizzle the dill feta cream over the chicken and garnish with extra fresh dill for a bright, herbaceous finish. Serve warm for best flavor.
Notes
- Use full-fat Greek yogurt for the creamiest marinade and the richest sauce texture.
- Marinate the chicken overnight for maximum flavor and tenderness.
- To increase heat, add more chili flakes or a pinch of cayenne pepper to the marinade.
- Air-frying the potatoes at 400°F for 15-18 minutes is a great alternative to roasting for crispiness.
- For a dairy-free version, substitute coconut yogurt in the marinade and a dairy-free feta alternative in the sauce.
- Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month. Reheat gently in a skillet or oven.
Keywords: spicy chicken, yogurt marinade, Mediterranean chicken, feta sauce, dill cream, roasted baby potatoes, healthy chicken recipe, weeknight dinner, easy dinner, chicken thighs
