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Spicy Yogurt Marinated Chicken with Dill Feta Cream and Crispy Baby Potatoes

A quick and comforting weeknight dinner featuring tender chicken marinated in yogurt and warm spices, served with crispy baby potatoes and a creamy dill feta sauce.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine Mediterranean
Servings 4 servings
Calories 400 kcal

Ingredients
  

For the Chicken Marinade

  • 1 cup plain yogurt Use full-fat or Greek style.
  • 4 pieces boneless skinless chicken breasts Thick pieces preferred.
  • 1 tbsp lemon juice Fresh is best.
  • 2 cloves garlic, minced Adds depth.
  • 1 tbsp paprika Smoked paprika preferred.
  • 1 tsp cayenne pepper Reduce for milder flavor.
  • 1 tsp ground cumin Adds earthiness.
  • 1 tsp ground coriander Provides a lemony undertone.
  • 1 tsp salt Essential for flavor.
  • 1/2 tsp black pepper To taste.
  • 2 tbsp olive oil For marinade.

For the Potatoes

  • 1 lb baby potatoes Halve or quarter depending on size.
  • 2 tbsp olive oil For roasting.
  • salt and black pepper, to taste For seasoning.

For the Dill Feta Cream

  • 1/2 cup Greek yogurt Keeps the cream thick.
  • 1/2 cup crumbled feta cheese Provides saltiness.
  • 2 tbsp fresh dill, chopped Enhances flavor.
  • 1 tbsp lemon juice Brightens the sauce.
  • 1 clove garlic, minced Adds flavor.
  • Salt and black pepper, to taste Adjust to preference.

Instructions
 

Marinate the Chicken

  • Whisk together yogurt, lemon juice, minced garlic, paprika, cayenne, cumin, coriander, salt, black pepper, and olive oil in a large bowl.
  • Coat chicken breasts in the marinade, ensuring even coverage. Cover and refrigerate for at least 30 minutes, or up to overnight.

Prepare the Potatoes

  • Preheat the oven to 425°F (220°C).
  • Wash and halve baby potatoes, then toss with olive oil, salt, and black pepper.
  • Spread cut side down on a baking sheet and roast for 20 to 25 minutes until golden and crispy, flipping halfway through.

Cook the Chicken

  • In a large skillet over medium-high heat, remove the chicken from the marinade, shaking off excess.
  • Cook chicken for 6 to 7 minutes per side until cooked through (internal temperature of 165°F).
  • Let the chicken rest for 5 minutes before slicing.

Make the Dill Feta Cream

  • In a small bowl, mix Greek yogurt, crumbled feta, chopped dill, lemon juice, and minced garlic until well combined.
  • Taste and adjust seasoning with salt and black pepper as needed.

Serve

  • Slice the chicken against the grain and serve with crispy potatoes and a generous dollop of dill feta cream.
  • Optional: Garnish with chopped parsley or a drizzle of olive oil.

Notes

Leftovers reheat well; store chicken and potatoes in an airtight container for up to 3 days. Keep the dill feta cream separate to maintain texture. Avoid over-marinating chicken and overcrowding potatoes during roasting.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 35gProtein: 40gFat: 15gSaturated Fat: 8gSodium: 800mgFiber: 5gSugar: 3g
Keyword Crispy Potatoes, Dill Feta Cream, Easy Weeknight Dinner, Spicy Yogurt Chicken, Yogurt Marinade
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