Name: Spicy Yogurt Marinated Chicken with Dill Feta Cream & Crispy Baby Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 ½ pounds boneless skinless chicken thighs; 1 cup Greek yogurt; 3 garlic cloves, grated; 1 tablespoon smoked paprika; 1 teaspoon chili flakes (adjust to taste); 1 tablespoon olive oil; 1 tablespoon lemon juice; ½ teaspoon lemon zest; ½ teaspoon salt; ½ teaspoon black pepper; ½ cup feta cheese, crumbled; ¼ cup Greek yogurt or sour cream; 1 teaspoon lemon zest; 1 tablespoon fresh dill, chopped; Pinch of salt; 1 ½ pounds baby potatoes, halved; 1 ½ tablespoons olive oil; ½ teaspoon salt; ½ teaspoon black pepper; 1 tablespoon fresh dill, chopped

Imagine golden, flame-kissed chicken thighs infused with spicy, garlicky yogurt marinade, paired alongside crispy baby potatoes and finished with a generous dollop of dill-flecked feta cream. This recipe captures the essence of a sunny Mediterranean evening, right from your own kitchen. It’s vibrant, comforting, and packed with bold flavors that dance on the palate with every bite.

The beauty of this dish lies in its balance—cool, creamy dill-feta sauce against the fiery spice of the chicken, and crispy potatoes that soak up every savory drop. Whether you’re hosting dinner or treating yourself to something special, this meal is satisfying without being heavy, rustic yet elegant, and most importantly, easy to make.

Preparation Phase & Tools to Use

To get the best results from this flavorful recipe, make sure your kitchen is stocked with these essentials:

Mixing Bowls: You’ll need a few for marinating the chicken, tossing the potatoes, and preparing the dill-feta cream. A deep bowl ensures all the chicken gets evenly coated.
Cast Iron Skillet or Grill Pan: Perfect for achieving that beautiful char and caramelization on the chicken. It distributes heat evenly and locks in moisture.
Baking Sheet: For roasting the baby potatoes until golden and crispy.

Microplane or Fine Grater: Essential for grating garlic into the yogurt marinade and zesting lemon into the sauce.
Food Processor or Fork & Whisk: If you want your dill-feta cream ultra-smooth, a food processor does the trick. Otherwise, a fork and whisk will give you a rustic, creamy texture.
Tongs & Spatula: For flipping chicken and handling potatoes without tearing the crispy exterior.

These tools ensure your dish comes together smoothly, with each component cooked to perfection.

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

Boneless Skinless Chicken Thighs: These stay juicy and tender, and are perfect for absorbing the marinade.
Greek Yogurt: Acts as the base for the marinade, tenderizing the meat while adding tang.

Garlic Cloves: Freshly grated garlic infuses the chicken with deep, aromatic flavor.
Smoked Paprika: Adds smokiness and depth, complementing the grill marks beautifully.
Chili Flakes: Brings the heat! Adjust to taste depending on your spice preference.

Olive Oil: Helps the marinade cling to the meat and promotes browning.
Lemon Juice & Zest: Adds brightness and cuts through the richness of the chicken and feta.
Fresh Dill: Brings a burst of freshness to the cream and the potatoes.

Feta Cheese: Crumbly and salty, it creates a luscious base for the dill cream.
Sour Cream or More Yogurt: Softens the feta and adds creaminess to the dill sauce.
Baby Potatoes: Naturally creamy inside and crisp outside when roasted.

Salt & Pepper: Essential for balancing flavors across all components.

How To Make the Spicy Yogurt Marinated Chicken with Dill Feta Cream & Crispy Baby Potatoes

Step 1: Prepare the Marinade

In a mixing bowl, combine Greek yogurt, grated garlic, smoked paprika, chili flakes, lemon juice, olive oil, salt, and pepper. Stir well until smooth. Add the chicken thighs and coat thoroughly. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.

Step 2: Roast the Baby Potatoes

Preheat your oven to 425°F (220°C). Toss halved baby potatoes with olive oil, salt, pepper, and chopped dill. Spread on a baking sheet and roast for 25-30 minutes, flipping once, until golden and crispy.

Step 3: Cook the Chicken

Heat a cast iron skillet or grill pan over medium-high heat. Once hot, add the marinated chicken thighs and sear for 5-6 minutes per side until caramelized and cooked through. Let rest for 5 minutes before slicing.

Step 4: Make the Dill Feta Cream

In a food processor, blend feta cheese, yogurt or sour cream, lemon zest, chopped dill, and a pinch of salt until creamy. Alternatively, mash the feta with a fork and stir in the rest for a chunkier texture.

Step 5: Assemble and Serve

Plate the grilled chicken alongside the roasted baby potatoes. Generously spoon dill feta cream over the chicken and garnish with extra dill if desired.

How to Serve and Store This Flavor-Packed Chicken Dish

Serve the Spicy Yogurt Marinated Chicken hot off the skillet, smothered in the dill-feta cream and paired with crispy roasted baby potatoes. It shines on its own, but also pairs wonderfully with warm pita, a simple cucumber salad, or a chilled glass of white wine for a balanced meal.

To store, keep the chicken, potatoes, and sauce in separate airtight containers in the refrigerator. They’ll stay fresh for up to 4 days. Reheat the chicken and potatoes in a 350°F oven to retain crispiness. The feta cream can be served cold or brought to room temperature before serving.

Frequently Asked Questions

What can I substitute for Greek yogurt?

You can use plain regular yogurt or sour cream. Just make sure it’s thick enough to coat the chicken well for proper marination.

Can I use chicken breasts instead of thighs?

Absolutely. Chicken breasts work too, though they might cook faster and be slightly less juicy than thighs. Adjust cooking time to avoid drying them out.

How spicy is this recipe?

It has a mild-to-medium heat level. You can reduce or increase the chili flakes to control the spiciness.

Can I grill the chicken instead of pan-searing?

Yes! Grilling adds an extra layer of smoky flavor and is a great summer option. Just make sure the grill is well-oiled and hot.

What if I don’t have fresh dill?

Dried dill can work in a pinch, though fresh dill gives the cream its signature flavor. Use 1/3 the amount if substituting with dried.

Is this dish freezer-friendly?

The chicken and potatoes freeze well separately. Avoid freezing the feta cream, as it may become grainy when thawed.

Want More Chicken Dinner Ideas with a Twist?

If you’re craving more exciting chicken recipes, check out these flavorful creations:

Longhorn Parmesan Chicken for a cheesy, crispy classic.
Sweet Garlic Chicken in the Crockpot for an easy slow-cooker dinner.
One Pan Garlic Herb Chicken with Potatoes & Green Beans for a balanced all-in-one meal.

Chicken Cordon Bleu Casserole if you’re after creamy, cozy comfort food.
Southwest Grilled Chicken Wraps for a zesty wrap option packed with bold flavor.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you swap in chicken breasts or use a different herb? Did you try grilling instead of pan-searing?

I love hearing how you make these recipes your own. Questions are welcome too—let’s help each other cook more boldly.

Looking for more daily inspiration? Head over to my Pinterest for new recipes every day: Life With Olivia on Pinterest.

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

Author: Olivia McKenney
Total Time: 45 minutes
Yield: 4 servings

Print Recipe

Description

Tender, juicy chicken thighs marinated in a spicy yogurt blend, paired with crisp roasted baby potatoes and a velvety dill feta cream. This Mediterranean-inspired dinner is full of bold flavor and rustic elegance—perfect for weeknight dinners or weekend guests.

Instructions

1. In a large bowl, mix together Greek yogurt, grated garlic, paprika, chili flakes, lemon juice, zest, olive oil, salt, and pepper. Add chicken and mix to coat evenly. Cover and refrigerate for at least 1 hour or overnight.

2. Preheat oven to 425°F (220°C). Toss baby potatoes with olive oil, salt, pepper, and dill. Arrange on a baking sheet and roast for 25–30 minutes, flipping once halfway through.

3. Heat a cast iron skillet or grill pan over medium-high heat. Sear chicken thighs for 5–6 minutes per side until nicely browned and fully cooked. Let rest for 5 minutes before slicing.

4. In a food processor, blend feta cheese, yogurt or sour cream, lemon zest, dill, and salt until smooth. Alternatively, mash by hand for a rustic texture.

5. Serve chicken alongside crispy potatoes and top generously with the dill feta cream. Garnish with extra dill if desired.