Description
A simple and flavorful sheet-pan dinner featuring yogurt-marinated chicken thighs and crisp-roasted baby potatoes, topped with a creamy dill-feta sauce.
Ingredients
Scale
- 4 chicken thighs
- 1 cup plain yogurt
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 pound baby potatoes
- 2 tablespoons fresh dill, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup sour cream or Greek yogurt
Instructions
- Mix yogurt, minced garlic, olive oil, paprika, cumin, salt, and pepper in a bowl until smooth.
- Add chicken thighs to the marinade, coating well. Cover and refrigerate for at least 1 hour.
- Preheat the oven to 400°F (200°C). Toss baby potatoes with olive oil, salt, and pepper.
- Spread the potatoes on a baking sheet and place the marinated chicken thighs with space in between. Roast for 25–30 minutes until the chicken is cooked through.
- Mix dill, feta cheese, and sour cream in a small bowl for the sauce.
- Spoon or drizzle the dill feta sauce over the chicken and potatoes before serving.
Notes
For best flavor, marinate the chicken for at least 4 hours or overnight. Serve with a squeeze of lemon for added brightness.
- Prep Time: 75 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 100mg