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

A flavorful Mediterranean dish featuring spiced chicken marinated in yogurt, served with crispy baby potatoes and a creamy dill feta sauce.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 cup plain yogurt Greek yogurt works best for its thickness and tanginess.
  • 4 pieces boneless skinless chicken breasts Chicken thighs can also be used if you prefer dark meat.
  • 1 tbsp lemon juice Freshly squeezed for the best flavor.
  • 2 cloves garlic, minced For that aromatic punch.
  • 1 tbsp paprika Adds warmth and color.
  • 1 tsp cayenne pepper Adjust to taste for spice preference.
  • 1 tsp ground cumin Provides a smoky and earthy flavor.
  • 1 tsp ground coriander Complements the other spices beautifully.
  • 1 tsp salt Enhances overall flavor.
  • 1/2 tsp black pepper Adds a mild kick.
  • 2 tbsp olive oil (for marinade) Helps meld the marinade and keeps chicken moist.
For the Crispy Potatoes
  • 1 lb baby potatoes Yukon Golds work best, but fingerlings are good too.
  • 2 tbsp olive oil (for potatoes) Helps achieve that golden crispiness.
  • Salt and black pepper to taste Simple, yet it makes all the difference.
For the Dill Feta Cream
  • 1/2 cup Greek yogurt Adds creaminess and a tangy flavor.
  • 1/2 cup crumbled feta cheese Course crumbles will give a delightful texture.
  • 2 tbsp fresh dill, chopped Brings fresh, herby notes.
  • 1 tbsp lemon juice Brightens the dish.
  • 1 clove garlic, minced For added depth.
  • Salt and black pepper to taste To round out flavors.

Method
 

Marinate the Chicken
  1. In a large bowl, whisk together yogurt, lemon juice, minced garlic, paprika, cayenne pepper, ground cumin, ground coriander, salt, black pepper, and olive oil until smooth.
  2. Add the chicken breasts to the bowl and turn to coat evenly in the yogurt mixture. Cover and refrigerate for at least 30 minutes or up to overnight.
Prepare Baby Potatoes
  1. Preheat your oven to 425°F (220°C).
  2. Wash and halve the baby potatoes. Toss them with olive oil, salt, and black pepper.
  3. Spread the potatoes cut side down on a baking sheet and roast for about 20-25 minutes until golden and crispy.
Cook the Chicken
  1. While the potatoes are roasting, heat a large skillet over medium-high heat. Remove the chicken from the marinade, shaking off excess.
  2. Cook the chicken for 6 to 7 minutes per side, until cooked through and the internal temperature reaches 165°F (74°C). Transfer chicken to a plate, cover, and let rest for 5 minutes.
Prepare the Dill Feta Cream
  1. In a small bowl, mix together Greek yogurt, crumbled feta cheese, fresh dill, lemon juice, and minced garlic until well combined.
  2. Season with salt and black pepper to taste.
Serve
  1. Slice the chicken and serve it alongside the crispy baby potatoes, with a generous dollop of dill feta cream on top.

Notes

For a dairy-free version, use coconut yogurt and omit feta cheese. Prepare the marinade a few hours ahead of time for deeper flavor.