Instructions
Step 1: Preheat oven to 425°F (220°C). Toss potato wedges with olive oil, parsley, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.
Step 2: Rub chicken with olive oil, paprika, chili flakes, garlic, onion powder, salt, and pepper. Let marinate for at least 15 minutes.
Step 3: Sear the chicken in a hot skillet over medium-high heat for 6-8 minutes per side until deeply golden and cooked through. Let rest before slicing.
Step 4: In a saucepan, heat olive oil over medium heat. Add garlic and sauté until fragrant. Stir in cream, cream cheese, and feta. Let simmer gently until thickened.
Step 5: Stir in chopped dill and season the sauce with salt and pepper. Cook 1-2 more minutes, then remove from heat.
Step 6: Plate sliced chicken with a generous ladle of dill-feta Alfredo sauce and a heap of crispy herb potato wedges. Garnish with extra dill if desired.
Storage Information
Store chicken, sauce, and potatoes in separate containers in the fridge for up to 3 days. Reheat chicken and potatoes in a skillet or oven, and warm the sauce over low heat while stirring gently. Add a splash of cream to loosen the sauce if needed.
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