Bright, simple, and full of warm flavors, Mediterranean Chicken with Lemon Feta Dip & Crispy Potatoes makes weeknight dinners feel like a small celebration. This dish gives you juicy, herb-scented chicken, salt-kissed crispy potatoes, and a cool, tangy lemon-feta dip that kids and grown-ups both love. If you enjoy lemon-forward chicken, try a similar twist in our creamy lemon butter chicken with crispy zucchini for another easy family meal.
Why Make This Recipe
- Quick & easy: hands-on time is short, and most steps are straightforward.
- Family favorite: mild, tangy dip and crispy potatoes appeal to picky eaters.
- Budget-friendly: pantry herbs and simple staples keep costs low.
- Make-ahead friendly: dip and roasted potatoes hold well for leftovers.
This recipe stands out because the warm, roasted potatoes snap and brown while the chicken stays juicy and fragrant from lemon and oregano. The lemon-feta dip brightens every bite and adds a cool, creamy contrast that feels comforting and nostalgic—like a sunny family dinner at the table.
Ingredients
For the chicken
- 4 boneless, skinless chicken thighs or breasts (about 1.5 lb / 700 g)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (fresh)
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano or 1 tablespoon fresh, chopped
- 1/2 teaspoon garlic powder or 1 clove garlic, minced
- Salt and black pepper, to taste
For the crispy potatoes
- 1.5 lb (700 g) baby potatoes or small Yukon Golds, halved
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary or 1 tablespoon fresh, chopped
- Salt and pepper, to taste
For the lemon feta dip
- 1 cup (225 g) plain Greek yogurt
- 1/2 cup (75 g) crumbled feta cheese
- 1 tablespoon lemon juice (more to taste)
- 1 teaspoon lemon zest
- 1 small garlic clove, minced
- 1 tablespoon olive oil
- Freshly ground black pepper
Garnish (optional)
- Chopped parsley or dill for color
- Extra lemon wedges
Notes: Use Greek yogurt for a thick dip. If feta is very salty, rinse briefly and blot dry.
How to Make Mediterranean Chicken with Lemon Feta Dip & Crispy Potatoes
- Preheat your oven to 425°F (220°C). Toss the halved potatoes with olive oil, rosemary, salt, and pepper on a rimmed baking sheet. Spread in a single layer.
- Mini-tip: a hot oven and single layer help the potatoes get properly crispy.
- Roast the potatoes for 25–30 minutes, flipping once halfway. They should be golden and tender when pierced.
- Why this matters: even browning gives texture and deep flavor.
- While potatoes roast, mix the chicken marinade: olive oil, lemon juice, zest, oregano, garlic, salt, and pepper. Pat the chicken dry and coat it with the marinade. Let it sit for 10–15 minutes at room temperature.
- Mini-tip: patting dry helps the chicken brown better.
- Heat a large ovenproof skillet over medium-high heat. Add a little olive oil and sear the chicken 2–3 minutes per side until golden. Transfer the skillet to the oven and roast 8–12 minutes, or until the internal temperature reaches 165°F (74°C).
- Why this matters: searing locks in juices and builds flavor; finishing in the oven cooks evenly.
- While the chicken finishes, make the lemon-feta dip. In a bowl, combine Greek yogurt, crumbled feta, lemon juice, zest, minced garlic, olive oil, and a few grinds of black pepper. Stir until smooth. Taste and adjust lemon or pepper.
- Mini-tip: chill the dip briefly if you want it extra cool against the hot chicken and potatoes.
- When the chicken is done, let it rest 5 minutes. Plate the chicken with a spoonful of dip and the crispy potatoes on the side. Sprinkle parsley and serve with lemon wedges.
- Why this matters: resting keeps the chicken juicy and makes slicing neater.
How to Serve Mediterranean Chicken with Lemon Feta Dip & Crispy Potatoes
- Serve on a large platter: arrange chicken and potatoes with the dip in a small bowl in the center and lemon wedges around the edge.
- Fresh salad side: pair with a simple cucumber-tomato salad dressed in olive oil and red wine vinegar.
- Family-style: offer extra pita or warm crusty bread so everyone can scoop up sauce and potatoes.
How to Store Mediterranean Chicken with Lemon Feta Dip & Crispy Potatoes
- Fridge: Store chicken and potatoes in an airtight container for up to 3 days. Keep the dip in a separate sealed container for up to 4 days.
- Freezer: Freeze cooked chicken (no dip) in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm chicken and potatoes in a 350°F (175°C) oven for 10–15 minutes to keep them crisp. Microwave the dip briefly to take off chill, but avoid melting the feta—best served cool or room temperature.
Tips to Make Mediterranean Chicken with Lemon Feta Dip & Crispy Potatoes
- Use room-temperature chicken for even cooking.
- Don’t crowd the pan when roasting potatoes—air circulation makes them crispy.
- Taste the dip before serving; add more lemon for brightness or a pinch of sugar if feta is too sharp.
- For extra crisp, broil potatoes 1–2 minutes at the end—watch closely.
Variation
- Vegetarian: Swap chicken for thick cauliflower steaks or large portobello caps; roast until tender and caramelized.
- Gluten-free: This whole recipe is naturally gluten-free—just double-check labels on any packaged feta or yogurt.
FAQs
Can I use chicken breasts instead of thighs?
Yes. Chicken breasts work fine but watch the cooking time—breasts can dry out. Roast until the internal temp reads 165°F (74°C) and rest before slicing.
Can I make the dip ahead of time?
Absolutely. The lemon-feta dip can be made a day ahead. Chilled dip tastes brighter after the flavors meld, and it saves prep time the day you serve.
How do I get extra-crispy potatoes?
Cut potatoes into uniform pieces, toss in hot oil, roast without overcrowding, and flip once. A final quick broil (1–2 minutes) gives a great crisp finish.
What can I swap for feta in the dip?
Swap feta for ricotta or a mix of ricotta and a little grated Parmesan for a milder, creamy dip.
Conclusion
This Mediterranean Chicken with Lemon Feta Dip & Crispy Potatoes recipe brings cozy, bright flavors to your table without fuss. The lemony, tangy dip pairs perfectly with warm, crispy potatoes and herb-roasted chicken—simple comfort that feels a little special. If you want a slightly different take on the potatoes and whipped lemon-feta idea, check out Crispy Herbed Potatoes with Lemon Whipped Feta for inspiration. Leave a comment and a star rating if you tried this; we love hearing what worked (or what you changed). Share this on Pinterest or Facebook to save it for later. What twist did you try? Let us know below!
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Mediterranean Chicken with Lemon Feta Dip & Crispy Potatoes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Juicy, herb-scented chicken paired with crispy potatoes and a cool, tangy lemon-feta dip, perfect for weeknight dinners.
Ingredients
- 4 boneless, skinless chicken thighs or breasts (about 1.5 lb / 700 g)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (fresh)
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano or 1 tablespoon fresh, chopped
- 1/2 teaspoon garlic powder or 1 clove garlic, minced
- Salt and black pepper, to taste
- 1.5 lb (700 g) baby potatoes or small Yukon Golds, halved
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary or 1 tablespoon fresh, chopped
- Salt and pepper, to taste
- 1 cup (225 g) plain Greek yogurt
- 1/2 cup (75 g) crumbled feta cheese
- 1 tablespoon lemon juice (more to taste)
- 1 teaspoon lemon zest
- 1 small garlic clove, minced
- 1 tablespoon olive oil
- Freshly ground black pepper
- Chopped parsley or dill for garnish
- Extra lemon wedges for serving
Instructions
- Preheat your oven to 425°F (220°C). Toss the halved potatoes with olive oil, rosemary, salt, and pepper on a rimmed baking sheet. Spread in a single layer.
- Roast the potatoes for 25–30 minutes, flipping once halfway until golden and tender when pierced.
- While potatoes roast, mix the chicken marinade: olive oil, lemon juice, zest, oregano, garlic, salt, and pepper. Pat the chicken dry and coat it with the marinade. Let it sit for 10–15 minutes at room temperature.
- Heat a large ovenproof skillet over medium-high heat. Add a little olive oil and sear the chicken 2–3 minutes per side until golden.
- Transfer the skillet to the oven and roast 8–12 minutes, or until the internal temperature reaches 165°F (74°C).
- While the chicken finishes, make the lemon-feta dip by combining Greek yogurt, crumbled feta, lemon juice, zest, minced garlic, olive oil, and black pepper in a bowl. Stir until smooth.
- When the chicken is done, let it rest for 5 minutes. Plate the chicken with a spoonful of dip and the crispy potatoes on the side. Sprinkle with parsley and serve with lemon wedges.
Notes
Use Greek yogurt for a thick dip. If feta is very salty, rinse briefly and blot dry. For extra crisp, broil potatoes 1–2 minutes at the end—watch closely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg