Instructions
Step 1: In a bowl, mix yogurt, lemon juice, olive oil, paprika, garlic powder, red pepper flakes, salt, and pepper. Add chicken and marinate for at least 30 minutes or up to overnight.
Step 2: Preheat oven to 425°F (220°C). Toss baby potatoes with olive oil, garlic powder, dried dill, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, turning halfway, until crispy and golden.
Step 3: Heat a grill pan or skillet over medium-high heat. Cook chicken for 5-6 minutes per side, until charred and cooked through.
Step 4: In a small bowl, mix feta, Greek yogurt, fresh dill, lemon juice, salt, and pepper until creamy.
Step 5: Plate the chicken, drizzle with dill feta cream, and serve alongside crispy baby potatoes. Garnish with extra fresh dill if desired.
Storage Information
Store leftovers in separate airtight containers in the refrigerator for up to 3 days. Reheat chicken and potatoes in the oven or skillet for best texture; serve the dill feta cream cold.
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