Go Back

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

A flavorful dish featuring chicken marinated in yogurt and spices, served with crispy baby potatoes and a refreshing dill feta cream.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 cup plain yogurt opt for whole milk for creaminess
  • 4 pieces boneless skinless chicken breasts fresh, high-quality for best flavor
  • 1 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tbsp paprika smoked for a deeper flavor
  • 1 tsp cayenne pepper adjust based on your heat preference
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil extra virgin recommended
For the Potatoes
  • 1 lb baby potatoes look for firm, unblemished ones for the best results
  • 2 tbsp olive oil for potatoes you can use the same extra virgin
  • to taste Salt and black pepper
For the Dill Feta Cream
  • 1/2 cup Greek yogurt thicker and tangier for a great texture
  • 1/2 cup crumbled feta cheese
  • 2 tbsp fresh dill, chopped or 1 tbsp dried if fresh isn’t available
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • to taste Salt and black pepper

Method
 

Marination
  1. In a large bowl, whisk together the marinade ingredients until smooth.
  2. Add the chicken, ensuring each piece is coated thoroughly. Cover and refrigerate for at least 30 minutes or up to overnight.
Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Wash and halve the baby potatoes. Toss them in a bowl with olive oil, salt, and black pepper.
  3. Spread the potatoes cut side down on a baking sheet and roast for 20 to 25 minutes until golden and crispy.
Cooking the Chicken
  1. Heat a large skillet over medium-high heat. Remove the chicken from the marinade and shake off excess.
  2. Cook the chicken for about 6 to 7 minutes per side or until the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes before slicing.
Making the Dill Feta Cream
  1. In a small bowl, mix all the Dill Feta Cream ingredients until well combined. Season with salt and black pepper to taste.
Serving
  1. Slice the chicken and serve alongside the crispy potatoes with a generous dollop of dill feta cream on top.

Notes

For best results, let the chicken marinate overnight and use a meat thermometer to avoid overcooking.