Description
Juicy, herb-scented chicken paired with crispy potatoes and a cool, tangy lemon-feta dip, perfect for weeknight dinners.
Ingredients
Scale
- 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