# Components:
→ Chicken & Marinade
01 - 1½ pounds chicken thighs or breasts
02 - ¾ cup Greek yogurt, full-fat recommended
03 - 2 tablespoons olive oil
04 - 2 tablespoons lemon juice
05 - 2 teaspoons paprika
06 - 1 teaspoon chili powder
07 - 2 cloves garlic, minced or 1 teaspoon garlic powder
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
→ Dill Feta Cream
10 - ¾ cup crumbled feta cheese
11 - ½ cup sour cream or Greek yogurt
12 - 1 tablespoon lemon juice
13 - 2 tablespoons fresh dill, finely chopped
14 - 1 tablespoon finely chopped pickles or capers, optional
→ Crispy Baby Potatoes
15 - 1½ pounds baby potatoes
16 - 2 tablespoons olive oil
17 - 1 teaspoon salt
18 - ½ teaspoon black pepper
# Method:
01 - Whisk together Greek yogurt, olive oil, lemon juice, paprika, chili powder, garlic, salt, and black pepper in a large bowl until well combined.
02 - Add chicken pieces to the bowl, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor penetration.
03 - Place baby potatoes in a pot of salted water, bring to a boil, and cook for approximately 10 minutes until fork-tender. Drain thoroughly and pat dry.
04 - Toss drained potatoes with olive oil, salt, and black pepper until evenly coated.
05 - Preheat grill or large skillet to medium-high heat. Cook marinated chicken for 5–6 minutes per side until internal temperature reaches 165°F and surface is nicely charred. Rest for 5 minutes before slicing.
06 - Sauté potatoes in a hot skillet over medium-high heat for 10–15 minutes, turning occasionally until golden and crispy, or roast at 425°F for 20–25 minutes, flipping halfway through.
07 - Mash feta cheese in a bowl, then stir in sour cream or Greek yogurt, lemon juice, fresh dill, and optional pickles or capers until smooth and creamy.
08 - Slice rested chicken and arrange on plates. Top generously with dill feta cream and serve alongside crispy potatoes. Garnish with additional dill or lemon zest if desired.
