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

Enjoy tender chicken marinated in a zesty yogurt blend, served with creamy dill feta and crispy baby potatoes. An effortless one-pan meal that's budget-friendly and family-approved.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 1 cup plain yogurt
  • 4 pieces boneless skinless chicken breasts
  • 1 tbsp lemon juice For the marinade
  • 2 cloves garlic Minced
  • 1 tbsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil For marinade
For the Crispy Baby Potatoes
  • 1 lb baby potatoes Washed and halved
  • 2 tbsp olive oil For potatoes
  • to taste Salt
  • to taste Black pepper
For the Dill Feta Cream
  • 1/2 cup Greek yogurt
  • 1/2 cup crumbled feta cheese
  • 2 tbsp fresh dill Chopped
  • 1 tbsp lemon juice
  • 1 clove garlic Minced
  • to taste Salt
  • to taste Black pepper

Method
 

Marinating the Chicken
  1. In a large bowl, whisk together the yogurt, lemon juice, minced garlic, paprika, cayenne pepper, cumin, coriander, salt, black pepper, and olive oil for the marinade until smooth.
  2. Add the chicken breasts to the bowl, ensuring they get fully coated in the marinade. Cover and refrigerate for at least 30 minutes (or up to overnight).
Preparing the Potatoes
  1. Preheat your oven to 425°F.
  2. Wash and halve the baby potatoes, tossing them in olive oil, salt, and black pepper. Spread them cut-side down on a baking sheet and roast for 20 to 25 minutes until golden and crispy.
Cooking the Chicken
  1. Heat a skillet over medium-high heat. Remove the chicken from the marinade, shaking off any excess.
  2. Cook the chicken for 6 to 7 minutes on each side until cooked through with an internal temp of 165°F. Let it rest for 5 minutes on a plate.
Making the Dill Feta Cream
  1. In a small bowl, mix Greek yogurt, crumbled feta cheese, chopped dill, lemon juice, and minced garlic until combined. Season with salt and pepper to taste.
Serving
  1. Slice the chicken and serve it alongside the crispy potatoes with a generous dollop of dill feta cream on top.

Notes

Marinating longer yields better results. Don't overcrowd the baking sheet when roasting potatoes. You can swap chicken for pork or tofu. Adjust spices to your taste.