Ingredients:
6 bone-in, skin-on chicken thighs
1 ½ cups plain Greek yogurt
3 cloves garlic, minced
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon chili flakes
1 tablespoon lemon juice
2 tablespoons olive oil
Salt and black pepper to taste
1 ½ lbs baby potatoes, halved
1 teaspoon dried oregano
½ teaspoon garlic powder
For the Dill Feta Cream:
1 cup feta cheese, crumbled
½ cup Greek yogurt
2 tablespoons fresh dill, finely chopped
1 tablespoon lemon zest
1 tablespoon olive oil
Freshly ground black pepper to taste
Directions:
In a large bowl, combine Greek yogurt, garlic, smoked paprika, cumin, chili flakes, lemon juice, olive oil, salt, and pepper.
Add the chicken thighs and coat thoroughly. Cover and marinate for at least 2 hours, preferably overnight in the refrigerator.
Preheat oven to 425°F (220°C).
Toss baby potatoes with olive oil, oregano, garlic powder, salt, and pepper. Spread on a baking tray.
Arrange marinated chicken on a separate lined baking sheet.
Roast potatoes for 35–40 minutes, turning halfway, until golden and crispy.
Roast chicken for 40–45 minutes or until fully cooked and beautifully caramelized on top.
Meanwhile, blend feta, Greek yogurt, dill, lemon zest, olive oil, and black pepper until smooth and creamy.
Serve chicken hot over a generous spoonful of dill feta cream alongside crispy baby potatoes.
Prep Time: 20 minutes | Marinating Time: 2 hours | Cooking Time: 45 minutes | Total Time: 3 hours 5 minutes
Kcal: 520 kcal | Servings: 4 servings