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

Spicy Yogurt Marinated Chicken with Dill Feta Cream & Crispy Baby Potatoes is a flavor-packed dish that elevates any meal. The chicken, marinated in a zesty yogurt and spice blend, emerges tender and juicy, perfectly complemented by a refreshing dill feta sauce. Paired with crispy baby potatoes, this recipe is ideal for summer barbecues or cozy family dinners, promising to impress your guests with its vibrant flavors and enticing aroma.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (1.5 lbs)
  • 1 cup plain yogurt (whole milk)
  • 4 garlic cloves, minced
  • 2 tsp paprika
  • 1 tsp cumin
  • ½ tsp cayenne pepper
  • ¼ cup fresh dill, chopped
  • 4 oz feta cheese, crumbled
  • ½ cup sour cream
  • 1 lb baby potatoes, halved
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. In a large bowl, mix yogurt, garlic, paprika, cumin, and cayenne. Add chicken breasts to coat fully. Cover and refrigerate for at least 1 hour or overnight.
  2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  3. Toss halved baby potatoes with olive oil, salt, and pepper. Spread on one side of the baking sheet.
  4. Place marinated chicken on the other side of the baking sheet. Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and potatoes are golden brown.
  5. Prepare dill feta cream by mixing crumbled feta with sour cream and fresh dill; season as desired.
  6. Serve chicken and potatoes topped with dill feta cream.

Nutrition

Keywords: Marinating the chicken overnight enhances flavor. Substitute turkey or tofu if desired for versatility. Soak baby potatoes in water before roasting for extra crispiness.