Description
Succulent chicken thighs marinated in yogurt, spices, and olive oil, baked to perfection and served with crispy baby potatoes and dill feta sauce.
Ingredients
Scale
- 4 chicken thighs
- 1 cup plain yogurt
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 pound baby potatoes
- 2 tablespoons dill, chopped
- 1/4 cup feta cheese, crumbled
Instructions
- In a bowl, mix yogurt, olive oil, garlic, lemon juice, paprika, cumin, salt, and pepper.
- Add the chicken thighs to the marinade and coat them well. Cover and refrigerate for at least 1 hour or overnight for best flavor.
- Preheat the oven to 400°F (200°C). Toss baby potatoes with olive oil, salt, and pepper; spread them on a baking sheet. Bake potatoes for 25-30 minutes or until crispy. Place the marinated chicken thighs on another baking sheet and bake for 25-30 minutes until they are cooked through.
- Meanwhile, mix dill and feta cheese in a bowl. Serve the chicken with crispy potatoes and drizzle the dill feta sauce on top.
Notes
For maximum flavor, allow the chicken to marinate overnight. Adjust spices to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 2g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg