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

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I still remember the first time I made this Spicy Yogurt Marinated Chicken with Dill Feta Cream & Crispy Baby Potatoes — it was one of those spontaneous “let’s see what happens” dinners that turned into a keeper. The chicken is tender and juicy thanks to a yogurt marinade that works its magic overnight, while the dill-feta cream is the cool, tangy contrast to the warm spice. Add in those golden, herby baby potatoes, and you’ve got a meal that looks fancy but feels like pure comfort food.

What I love most about this dish is the balance — the heat of the chicken, the freshness of the dill, the creamy saltiness of feta, and the crispy edges of perfectly roasted potatoes. It’s the kind of recipe that makes people think you spent hours in the kitchen, but really, it’s just smart layering of flavors and textures. Whether you’re making it for a casual weeknight or an impressive weekend dinner, this one is guaranteed to earn compliments.

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

This dish delivers restaurant-level flavor without complicated steps. The yogurt marinade infuses the chicken with spice and tenderness, the creamy dill-feta sauce cools and brightens every bite, and the crispy potatoes are an irresistible side that soaks up all the extra sauce. Plus, it’s colorful, hearty, and works for both a cozy dinner at home and a showstopper for guests.

What Type of Yogurt Works Best for Spicy Yogurt Marinated Chicken?

For this marinade, full-fat plain Greek yogurt is my go-to. Its thick, creamy texture clings beautifully to the chicken, ensuring the spices penetrate deeply. The natural tang helps tenderize the meat while balancing out the heat from the chili. If you only have regular plain yogurt, you can still use it — just strain it through a cheesecloth for a thicker consistency.

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Options for Substitutions

• Chicken Thighs vs. Chicken Breasts – I prefer thighs for their juiciness, but breasts will work if you adjust cooking time to prevent dryness.
• Dill – Fresh dill is ideal, but dried dill can step in during herb emergencies (use one-third the amount).
• Feta Cheese – Swap with goat cheese for a creamier, tangier sauce.
• Baby Potatoes – Use fingerling or Yukon gold potatoes if baby potatoes aren’t available.
• Spice Level – Tone down the chili powder for a milder flavor or swap with smoked paprika for a more earthy taste.
• Yogurt – Dairy-free plain coconut yogurt works surprisingly well for a lactose-friendly option.

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

• Chicken Thighs – Juicy and flavorful, they hold up perfectly to the yogurt marinade without drying out.
• Greek Yogurt – Adds creaminess, tenderizes the meat, and helps carry the spices into every bite.
• Garlic – Brings a sharp, savory depth to both the marinade and sauce.
• Chili Powder & Paprika – The backbone of the chicken’s warm, smoky spice profile.
• Olive Oil – Helps roast the potatoes to golden crisp perfection while adding richness.
• Baby Potatoes – Their small size means more surface area for crispy, seasoned edges.
• Feta Cheese – Creamy, salty, and tangy; the heart of the dill-feta cream sauce.
• Fresh Dill – Bright, herby freshness that cuts through the richness.
• Lemon Juice – A splash of acidity to balance flavors in both chicken and sauce.
• Salt & Black Pepper – Simple but essential for seasoning every element of the dish.

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Step 1 – Marinate the Chicken

In a mixing bowl, combine Greek yogurt, minced garlic, chili powder, paprika, lemon juice, salt, and pepper. Add chicken thighs and coat them thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to fully penetrate.

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Step 2 – Prepare the Potatoes

Preheat the oven to 425°F (220°C). Halve the baby potatoes, toss them with olive oil, salt, pepper, and a sprinkle of chopped dill. Spread evenly on a baking sheet, cut side down for maximum crispiness.

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Step 3 – Roast the Potatoes

Bake for 25–30 minutes, flipping halfway through, until golden brown and crispy on the outside while soft and fluffy inside.

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Step 4 – Cook the Chicken

Heat a large skillet over medium-high heat and drizzle with olive oil. Sear the marinated chicken thighs for about 5–6 minutes per side, or until fully cooked and nicely charred on the outside.

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Step 5 – Make the Dill Feta Cream

In a small food processor or bowl, combine crumbled feta, fresh dill, Greek yogurt, lemon juice, and a splash of water. Blend or whisk until smooth and creamy, adjusting consistency as needed.

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Step 6 – Plate and Serve

Arrange the chicken and crispy potatoes on a plate. Spoon the dill-feta cream generously over the chicken, garnish with extra dill, and serve immediately while hot.

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

The chicken needs about 10–12 minutes total in the skillet — around 5–6 minutes per side — depending on thickness. Always check that the internal temperature reaches 165°F (74°C) for safe consumption. The potatoes will take 25–30 minutes in a preheated oven at 425°F (220°C), so it’s best to start roasting them first and cook the chicken during the last 10 minutes.

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

• Marinate Longer for More Flavor – Overnight marinating gives the chicken a deeper, more complex taste.
• Room-Temperature Chicken – Let the chicken sit out for 15 minutes before cooking for even searing.
• Don’t Overcrowd the Pan – Give each piece space so it sears instead of steaming.
• Extra Crispy Potatoes – Place the potatoes cut-side down on the baking sheet and avoid moving them too much while roasting.
• Fresh Dill Last – Add fresh dill at the end to keep its bright flavor and color intact.

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Watch Out for These Mistakes While Cooking

• Skipping the Marinating Time – Rushing this step will leave the chicken less flavorful and not as tender.
• Cooking on Too High Heat – While searing is important, extremely high heat can burn the yogurt coating before the chicken cooks through.
• Underseasoning the Potatoes – Potatoes need a generous amount of salt for their flavor to shine.
• Overmixing the Dill Feta Cream – Over-processing can make the sauce too runny; blend just until smooth.
• Not Drying Potatoes Before Roasting – Moisture prevents crispiness, so pat them dry after washing.

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

Fresh Green Salad with Lemon Vinaigrette

A crisp, tangy salad balances the richness of the chicken and cream sauce.

Roasted Vegetables

Carrots, zucchini, or bell peppers roasted alongside the potatoes add color and nutrition.

Warm Flatbread

Perfect for scooping up extra dill-feta cream and juices from the chicken.

Steamed Asparagus

Light, fresh, and slightly sweet — a great spring pairing.

Grilled Corn on the Cob

Smoky, buttery corn complements the spiced chicken beautifully.

Garlic Butter Green Beans

Tender-crisp beans with a savory butter-garlic finish add freshness to the plate.

Tomato Cucumber Salad

Cool, juicy, and refreshing — especially good for warmer days.

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Storage Instructions

Store any leftover chicken and potatoes in separate airtight containers in the refrigerator. The chicken will keep for up to 3 days, while the potatoes stay good for about 2–3 days before losing crispness. The dill-feta cream can be refrigerated for up to 4 days; just give it a quick stir before serving. For reheating, warm the chicken in a covered skillet over medium-low heat to keep it moist, and re-crisp the potatoes in the oven or air fryer.

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Estimated Nutrition

Per serving (based on 4 servings)

• Calories: ~520
• Protein: 36g
• Carbohydrates: 32g
• Fat: 26g
• Saturated Fat: 9g
• Fiber: 4g
• Sugar: 4g
• Sodium: ~640mg

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Frequently Asked Questions

Can I grill the chicken instead of pan-searing?

Yes! Grilling adds a smoky flavor that works beautifully with the yogurt marinade. Just keep the heat medium so the coating doesn’t burn before the chicken cooks through.

Can I use chicken breasts instead of thighs?

Absolutely. Just adjust the cooking time — breasts usually take less time and can dry out if overcooked, so keep a close eye on the internal temperature.

Can I make the dill-feta cream ahead of time?

Yes, you can prepare it up to 2 days ahead. Store in the fridge and stir before serving.

Is this recipe spicy?

It has a mild to moderate heat from the chili powder and paprika, but you can easily tone it down or ramp it up to your preference.

Can I freeze the marinated chicken?

Yes. You can freeze the chicken in its marinade for up to 2 months. Thaw overnight in the fridge before cooking.

Can I make this recipe dairy-free?

You can use dairy-free coconut yogurt and a vegan feta substitute for a completely dairy-free version.

What kind of potatoes work best if I can’t find baby potatoes?

Yukon gold or fingerling potatoes are excellent substitutes; just cut them into small, even pieces for even cooking.

How can I make the potatoes extra crispy?

Make sure they’re completely dry before roasting, coat them generously in oil, and place them cut-side down without crowding the pan.

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Conclusion

This Spicy Yogurt Marinated Chicken with Dill Feta Cream & Crispy Baby Potatoes is one of those recipes that looks impressive, tastes incredible, and still manages to be weeknight-friendly. Between the tender, spiced chicken, the cool tang of dill-feta cream, and the golden, herby potatoes, every bite is layered with flavor and texture. It’s a dish you can confidently serve to friends, family, or simply make for yourself when you want something special without the stress.

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