Name: Spicy Yogurt Marinated Chicken with Dill Feta Cream & Crispy Baby Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 0.75 cup plain Greek yogurt; 1.5 tablespoons olive oil (plus more for cooking and roasting) 3 cloves garlic, minced 1 tablespoon lemon juice 1 teaspoon smoked paprika; 0.5 teaspoon chili flakes (adjust to taste); 0.75 teaspoon salt; 0.5 teaspoon black pepper; 1.5 pounds boneless, skinless chicken thighs; 1.5 pounds baby potatoes, halved 2 tablespoons chopped fresh dill; 0.5 cup crumbled feta cheese 2 tablespoons mayonnaise or sour cream 1 teaspoon lemon juice (for the sauce) Optional: 1 teaspoon dried oregano or thyme

I’m excited to share one of my favorite weeknight dinners that feels like a gourmet meal without the fuss: Spicy Yogurt Marinated Chicken with Dill Feta Cream & Crispy Baby Potatoes. This dish is packed with flavor, incredibly satisfying, and surprisingly easy to pull together. The chicken is tender and juicy thanks to a zesty yogurt marinade that works its magic in under an hour. Meanwhile, the crispy baby potatoes roast to golden perfection in the oven, all while you whip up a creamy dill and feta sauce that takes everything over the top.

What I really love about this recipe is how it brings together bold spices, creamy textures, and fresh herbs into a balanced, comforting plate. The tangy yogurt keeps the chicken moist and flavorful, and the herby feta sauce adds a cool contrast to the spice. It’s the kind of meal I make when I want something hearty and home-cooked but still want to feel like I’ve treated myself.

Why You’ll Love This Spicy Yogurt Marinated Chicken with Dill Feta Cream & Crispy Baby Potatoes

Big flavor, minimal effort – The marinade does the heavy lifting, and everything else is just assembly.

Perfect balance – Spicy chicken, creamy herby sauce, and crispy potatoes complement each other perfectly.
Easy to customize – You can easily swap in different herbs or sides based on what you have.
Great for meal prep – Leftovers reheat beautifully, and the flavors deepen overnight.

Fresh and indulgent – It feels light but still deeply satisfying, thanks to the creamy feta and roasted potatoes.

What Kind of Yogurt Should I Use?

For the marinade, I always go with plain Greek yogurt—it’s thick, creamy, and has just the right amount of tang to tenderize the chicken beautifully. Full-fat Greek yogurt is my go-to for maximum richness, but low-fat works too if you’re watching calories. If Greek yogurt isn’t available, plain natural yogurt is a fine alternative—just make sure it’s unsweetened. Avoid flavored or sweetened yogurts, as they’ll throw off the taste completely.

Options for Substitutions

This dish is flexible enough to play around with:

Chicken Thighs → Chicken Breasts or Tenders: You can easily swap the boneless thighs for chicken breasts—just adjust the cooking time to avoid drying them out.
Greek Yogurt → Sour Cream or Labneh: If you’re out of Greek yogurt, sour cream or labneh can do a similar job in the marinade.
Dill → Parsley or Mint: No fresh dill? Try chopped parsley for brightness or mint for a fresh, Mediterranean spin.

Feta → Goat Cheese: Feta’s saltiness is ideal, but goat cheese adds a creamy tang that works just as well in the sauce.
Baby Potatoes → Sweet Potatoes or Carrots: Roast cubed sweet potatoes or carrots as a tasty, slightly sweeter twist.
Spice Level: Adjust the chili flakes or paprika in the marinade to control the heat to your liking.

These swaps keep the spirit of the dish intact while letting you make the most of what’s in your kitchen.

Ingredients for Spicy Yogurt Marinated Chicken with Dill Feta Cream & Crispy Baby Potatoes

Boneless, skinless chicken thighs
These are the star of the dish—they stay juicy and tender, especially when marinated in yogurt.

Plain Greek yogurt
Acts as both a tenderizer and a flavor booster in the marinade. It also gives the chicken a nice tang.

Garlic cloves
Fresh garlic adds pungency and depth to the marinade. It’s essential for bold flavor.

Lemon juice
Brightens up the marinade and balances the creaminess of the yogurt with acidity.

Olive oil
Used in both the marinade and for roasting the potatoes—adds richness and helps crisp everything up.

Smoked paprika
Provides a warm, smoky background to the spice profile of the chicken.

Chili flakes (or red pepper flakes)
Adds heat—feel free to adjust based on your spice tolerance.

Salt and black pepper
To season both the chicken and the potatoes properly.

Baby potatoes
These roast up beautifully—crispy on the outside, buttery soft inside.

Fresh dill
Chopped and added to the sauce, dill brings an herbaceous brightness that pairs perfectly with the yogurt and feta.

Feta cheese
Crumbled into the sauce for a creamy, salty punch.

Mayonnaise or sour cream
Blends with feta to create a smooth, rich texture in the dill cream.

Optional: dried oregano or thyme
Can be tossed with the potatoes before roasting for an extra layer of flavor.

Spicy Yogurt Marinated Chicken with Dill Feta Cream Crispy Baby Potatoes2

Step 1: Marinate the Chicken

In a mixing bowl, combine Greek yogurt, minced garlic, lemon juice, olive oil, smoked paprika, chili flakes, salt, and pepper. Add the chicken thighs and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

Step 2: Prepare the Potatoes

While the chicken marinates, preheat your oven to 425°F (220°C). Halve the baby potatoes and toss them with olive oil, salt, pepper, and optional herbs like thyme or oregano. Spread them out on a parchment-lined baking sheet, cut side down.

Step 3: Roast the Potatoes

Roast the potatoes in the oven for 25–30 minutes, flipping halfway through, until they are golden and crispy on the edges.

Step 4: Cook the Chicken

Heat a skillet or grill pan over medium-high heat. Cook the marinated chicken thighs for 4–5 minutes per side, or until deeply golden and cooked through with an internal temperature of 165°F (75°C).

Step 5: Make the Dill Feta Cream

In a small bowl, mix crumbled feta, chopped fresh dill, a dollop of mayonnaise or sour cream, a splash of lemon juice, and a touch of olive oil. Stir until creamy—add a spoonful of water or yogurt to thin if needed.

Step 6: Assemble and Serve

Plate the crispy potatoes alongside the grilled chicken. Generously spoon the dill feta cream over the chicken, and sprinkle with extra dill for a fresh finish.

How Long to Cook Spicy Yogurt Marinated Chicken with Dill Feta Cream & Crispy Baby Potatoes

The timing is beautifully straightforward for this dish:

Chicken thighs: After marinating, they need about 4–5 minutes per side in a hot skillet or grill pan. You’re aiming for an internal temperature of 165°F (75°C).
Baby potatoes: Roast at 425°F (220°C) for 25–30 minutes, flipping halfway through to get even browning and crispy edges.
Dill feta cream: Comes together in just 5 minutes while everything else cooks.

From start to finish (including marinating time), this dish can be done in just under an hour.

Tips for Perfect Spicy Yogurt Marinated Chicken with Dill Feta Cream & Crispy Baby Potatoes

Marinate longer if you have time – Even just an hour makes a difference, but up to 4 hours deepens the flavor and tenderness.
Preheat your pan or grill – A hot surface gives the chicken that irresistible golden crust.

Don’t crowd the pan – Cook the chicken in batches if necessary to keep a nice sear.
Cut potatoes evenly – Uniform sizes ensure they all cook at the same rate.
Dry the potatoes before roasting – If you rinse them, make sure they’re dry to help them crisp up better.

Thin the sauce as needed – Add a splash of water, yogurt, or lemon juice to make the dill feta cream the right drizzling consistency.
Finish with extra herbs – A final sprinkle of fresh dill right before serving adds brightness and visual appeal.

Watch Out for These Mistakes While Cooking

Skipping the marinade time – Even 30 minutes of marinating helps tenderize and flavor the chicken. Less than that, and you’ll miss the magic.

Overcrowding the pan – If you crowd the chicken, it’ll steam instead of sear. Cook in batches if needed.
Undercooked potatoes – Make sure the oven is fully preheated and the potatoes are placed cut-side down for crispiness.
Using low-fat feta – Full-fat feta gives the sauce richness and better flavor. The reduced-fat versions tend to be drier and chalky.

Overmixing the feta cream – A little texture is good! Don’t blend it into a paste unless you’re aiming for a totally smooth sauce.
Cooking chicken straight from the fridge – Let the marinated chicken sit at room temperature for 10–15 minutes before cooking for more even results.

What to Serve With Spicy Yogurt Marinated Chicken with Dill Feta Cream & Crispy Baby Potatoes?

Fresh Cucumber Salad

A cool, crunchy salad with lemon juice, olive oil, and sliced cucumbers balances the spice and richness.

Warm Pita or Flatbread

Perfect for scooping up extra sauce and chicken—adds a satisfying, soft texture contrast.

Tabbouleh or Bulgur Salad

Herb-heavy and lemony, it adds brightness and freshness to the plate.

Garlicky Sautéed Greens

Spinach, kale, or chard with a touch of garlic and olive oil brings a nice bitter edge.

Roasted Cherry Tomatoes

Sweet, juicy tomatoes blistered in the oven bring a pop of acidity.

Hummus or Baba Ganoush

Great on the side or as a smear on the plate—adds creaminess and a Mediterranean touch.

Lemon Wedges

A simple squeeze of fresh lemon over the chicken brings everything into sharper focus.

A glass of chilled white wine or sparkling water

To round things out and refresh the palate between bites.

Storage Instructions

Leftovers from this dish hold up really well, making it ideal for meal prep or next-day lunches:

Chicken: Store in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over low heat or in the oven to maintain texture.

Potatoes: Keep refrigerated in a separate container for up to 4 days. To crisp them back up, reheat in a 400°F oven for about 8–10 minutes.
Dill Feta Cream: Store in a sealed jar or container for 3–4 days. Give it a stir before serving—add a tiny splash of water or lemon juice if it thickens.

Freezing isn’t recommended for this recipe due to the dairy-based sauce and the texture of the potatoes.

Estimated Nutrition (per serving – based on 4 servings)

Calories: 580
Protein: 38g
Carbohydrates: 28g

Fat: 35g
Saturated Fat: 9g
Unsaturated Fat: 24g

Cholesterol: 115mg
Fiber: 3g
Sugar: 3g

Sodium: 720mg
Trans Fat: 0g

Nutrition may vary slightly based on specific ingredients and quantities used.

Frequently Asked Questions

How long should I marinate the chicken?

Ideally, marinate it for at least 30 minutes, but if you have time, 2–4 hours will give even better flavor and tenderness. Avoid marinating overnight as the acids can begin to break down the meat too much.

Can I use chicken breasts instead of thighs?

Absolutely. Chicken breasts work fine—just be sure to adjust the cook time since they tend to cook faster and dry out more easily. Pound them slightly for even thickness before cooking.

What if I don’t have Greek yogurt?

You can use plain regular yogurt, labneh, or even sour cream. Just make sure it’s unsweetened and plain. The thicker, the better for marinating.

Can I make the dill feta cream in advance?

Yes! You can make it up to 3 days ahead. Store it in an airtight container in the fridge, and give it a quick stir before serving.

How do I make the dish less spicy?

Reduce or leave out the chili flakes and use sweet paprika instead of smoked or hot varieties. You can also add extra yogurt or feta to cool things down.

Can I cook the chicken in the oven instead?

Yes, you can bake the marinated chicken at 400°F (200°C) for 20–25 minutes, or until cooked through and golden on top. Broil for 2–3 minutes at the end for extra char.

What kind of feta works best?

Use a block of full-fat feta packed in brine if possible. It’s creamier, tangier, and blends more smoothly than pre-crumbled feta.

Can I double the recipe?

Definitely. Just make sure not to overcrowd your pan when cooking the chicken or roasting the potatoes. Use two pans or work in batches if needed.

Conclusion

Spicy Yogurt Marinated Chicken with Dill Feta Cream & Crispy Baby Potatoes is one of those satisfying, flavor-packed meals that feels restaurant-worthy but is totally doable at home. From the spicy, juicy chicken to the creamy herbed sauce and those crispy-edged potatoes—it’s a dish that hits all the right notes. Whether you’re cooking for a weeknight dinner or hosting a casual get-together, this recipe delivers big taste with minimal stress. Make it once, and it’s sure to earn a spot in your regular rotation.