Yogurt-Marinated Chicken with Dill Feta Cream
A flavorful yogurt-marinated chicken dish paired with a creamy dill feta sauce, perfect for gatherings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 175 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten-Free
Ingredients
Scale
- 4 chicken thighs
- 1 cup Greek yogurt
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp chili powder
- 1 lb baby potatoes
- 1/2 cup feta cheese, crumbled
- 2 tbsp fresh dill, chopped
- 2 tbsp lemon juice
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Mix Greek yogurt, minced garlic, paprika, chili powder, salt, and pepper to create the fragrant marinade.
- Add the chicken thighs to the marinade. Coat them well and let them marinate for 2 hours in the refrigerator.
- Preheat your oven to 425°F (220°C).
- Toss the baby potatoes with olive oil, salt, and pepper in a mixing bowl.
- Spread the seasoned baby potatoes on a baking sheet, then place the marinated chicken thighs on the same sheet.
- Roast everything in the oven for 30-40 minutes, until the chicken is cooked through and the potatoes are crisp and golden.
- Mix together the crumbled feta cheese, fresh dill, lemon juice, and olive oil to create a creamy dip.
- Serve the roasted chicken and crispy potatoes warm with the dill feta cream for dipping.
Notes
For extra tenderness, marinate the chicken overnight. Use a meat thermometer to ensure chicken is cooked to 165°F (75°C).
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg