Ingredients
- Boneless, skinless chicken thighs: 1.5 lbs
- Baby Yukon Gold potatoes: 1.5 lbs
- Plain Greek yogurt (full fat): 1 cup
- Feta cheese, crumbled: 4 oz
- Fresh dill, finely chopped: 1/4 cup
- Olive oil: 1/4 cup, plus extra for potatoes
- Garlic, minced: 4 cloves
- Smoked paprika and cayenne pepper mix: 2 teaspoons
Instructions
- Step 1: Prepare the Marinade and Chicken
- Step 2: Roast the Crispy Baby Potatoes
- Step 3: Make the Dill Feta Cream
- Step 4: Cook the Marinated Chicken
- Step 5: Assemble and Serve
Notes
- Store leftover chicken and potatoes separately from the Dill Feta Cream; the cream is best consumed within 2 days in an airtight container in the fridge.
- To revive the crucial crispness of the potatoes and prevent the chicken from drying out, reheat both in a 350°F oven for 10-12 minutes rather than using a microwave.
- A squeeze of fresh lemon juice over the cooked chicken right before serving will cut through the richness of the yogurt marinade and brighten the overall flavor profile.
- For maximum tenderness and spice infusion, ensure the chicken marinates for at least 4 hours, or ideally overnight, using full-fat Greek yogurt as the fat helps tenderize the meat without breaking it down.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American