Description
A flavorful dish featuring juicy chicken thighs marinated in spicy yogurt, topped with a creamy dill feta sauce and served with crispy roasted baby potatoes.
Ingredients
Scale
- 4 chicken thighs, bone-in, skin-on
- 1 cup plain yogurt
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- Salt and pepper to taste
- 1 cup feta cheese, crumbled
- 1/4 cup fresh dill, chopped
- 1/2 cup heavy cream
- 1 pound baby potatoes, halved
- 2 tablespoons fresh lemon juice
Instructions
- In a large mixing bowl, combine yogurt, olive oil, paprika, cayenne, salt, and pepper.
- Add chicken thighs to the marinade, ensuring they’re coated. Cover and marinate in the refrigerator for at least 1 hour.
- Preheat oven to 400°F (200°C).
- Spread halved baby potatoes on a baking sheet, drizzle with olive oil, season with salt and pepper, toss and roast for 25-30 minutes.
- While potatoes roast, prepare dill feta cream by mixing feta, dill, heavy cream, and lemon juice in another bowl until smooth.
- Heat a skillet over medium heat, add marinated chicken and cook for 5-7 minutes per side until golden brown and fully cooked.
- Serve chicken alongside crispy potatoes and drizzle with dill feta cream.
Notes
Marinate the chicken overnight for deeper flavor; can use goat cheese as a feta substitute.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 500mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg