Description
A delicious and flavorful dish featuring marinated chicken served with a creamy dill feta sauce and crispy baby potatoes.
Ingredients
Scale
- 4 chicken thighs
- 1 cup plain yogurt
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup feta cheese, crumbled
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1 pound baby potatoes
- Fresh dill for garnish
Instructions
- In a bowl, mix yogurt, olive oil, smoked paprika, cayenne pepper, garlic powder, salt, and pepper.
- Add chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.
- Preheat the oven to 400°F (200°C).
- Wash and halve the baby potatoes, then toss them with olive oil, salt, and pepper.
- Spread the potatoes on a baking sheet and roast for 25-30 minutes until crispy and golden.
- While the potatoes are roasting, prepare the dill feta cream by mixing feta cheese, fresh dill, and lemon juice in a bowl.
- Heat a skillet over medium heat and cook the marinated chicken thighs for about 6-7 minutes on each side until cooked through.
- Serve the chicken with crispy baby potatoes and a generous dollop of dill feta cream on top.
- Garnish with fresh dill before serving.
Notes
- For extra flavor, marinate the chicken overnight.
- Adjust the spice level by varying the amount of cayenne pepper.
- Ensure the chicken is cooked to an internal temperature of 165°F (75°C).
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking and Pan-frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Spicy Yogurt Marinated Chicken, Dill Feta Cream, Crispy Baby Potatoes