Spicy Yogurt Chicken with Dill Feta & Roasted Potatoes (Print Version)
Spicy yogurt-marinated chicken, roasted with tender potatoes and crumbled dill feta. A flavorful, easy one-pan meal for a weeknight dinner.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Gluten-Free
# Ingredients:
→ The Fiery Yogurt Embrace
01 -
1 and 1/2 lbs boneless, skinless chicken thighs
02 -
1 cup plain Greek yogurt (full-fat recommended)
03 -
1/4 cup fresh lemon juice
04 -
2 tbsp extra virgin olive oil
05 -
4 cloves garlic, minced
06 -
1 tbsp smoked paprika
07 -
1 tsp ground cumin
08 -
1/2 tsp cayenne pepper
09 -
1 tsp salt
10 -
1/2 tsp black pepper
→ Golden Potato Foundation
11 -
2 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch wedges
12 -
2 tbsp extra virgin olive oil
13 -
1 tsp salt
14 -
1/2 tsp black pepper
→ Herbaceous Feta Crown
15 -
4 oz crumbled feta cheese
16 -
1/4 cup fresh dill, chopped
# Instructions:
01 -
Combine 1 cup plain Greek yogurt, 1/4 cup fresh lemon juice, 2 tbsp extra virgin olive oil, 4 cloves minced garlic, 1 tbsp smoked paprika, 1 tsp ground cumin, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper in a bowl. Add 1 and 1/2 lbs boneless, skinless chicken thighs, ensuring they are fully coated. Marinate for at least 20 minutes, or up to 4 hours for deeper flavor.
02 -
Preheat your oven to 400°F. On a large baking sheet, toss 2 lbs Yukon Gold potatoes, cut into 1-inch wedges, with 2 tbsp extra virgin olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread the potatoes in a single layer for even cooking, forming the foundation for your Spicy Yogurt Chicken with Dill Feta & Potatoes.
03 -
Place the baking sheet with the seasoned potatoes into the preheated oven. Roast for 15 minutes to give them a head start, allowing them to begin softening and developing a golden crust. This initial roast is key for perfectly tender potatoes in your Spicy Yogurt Chicken with Dill Feta & Potatoes.
04 -
After 15 minutes, remove the baking sheet from the oven. Arrange the marinated 1 and 1/2 lbs boneless, skinless chicken thighs among the potatoes in a single layer. Ensure there's some space around each piece for even cooking. Return the baking sheet to the oven.
05 -
Continue roasting for another 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender and nicely browned. The yogurt marinade will create a delicious crust on the chicken.
06 -
While the chicken and potatoes finish cooking, prepare the herbaceous crown. In a small bowl, combine 4 oz crumbled feta cheese with 1/4 cup fresh chopped dill. This vibrant topping will add a fresh, tangy finish to your Spicy Yogurt Chicken with Dill Feta & Potatoes.
07 -
Once cooked, remove the baking sheet from the oven. Let the chicken and potatoes rest for a few minutes. Divide the Spicy Yogurt Chicken with Dill Feta & Potatoes among four plates. Generously sprinkle the dill feta mixture over each serving before enjoying.
# Notes:
01 -
For maximum flavor, marinate the chicken for at least 2 hours, or even overnight.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
03 -
Feel free to substitute chicken breasts for thighs, adjusting cooking time as needed. Sweet potatoes also make a great alternative to Yukon Golds.
04 -
Serve this dish with a simple side salad or warm pita bread to complete the meal.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
Baking sheet
03 -
Measuring cups and spoons
04 -
Cutting board
05 -
Chef's knife
# Nutrition Facts (Per Serving):
Calories: 773 kcal
Total Fat: 41 g
Total Carbohydrate: 52 g
Protein: 48 g