# What You'll Need:
→ For the Chicken & Marinade
01 - 1½ pounds chicken thighs or breasts
02 - ¾ cup Greek yogurt, full-fat recommended
03 - 2 tablespoons olive oil
04 - 2 tablespoons lemon juice
05 - 2 teaspoons paprika
06 - 1 teaspoon chili powder
07 - 2 cloves garlic, minced or 1 teaspoon garlic powder
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
→ For the Dill Feta Cream
10 - ¾ cup crumbled feta cheese
11 - ½ cup sour cream or Greek yogurt
12 - 1 tablespoon lemon juice
13 - 2 tablespoons fresh dill, finely chopped
14 - 1 tablespoon finely chopped pickles or capers, optional
→ For the Crispy Baby Potatoes
15 - 1½ pounds baby potatoes
16 - 2 tablespoons olive oil
17 - 1 teaspoon salt
18 - ½ teaspoon black pepper
# Method:
01 - In a large bowl, whisk together Greek yogurt, olive oil, lemon juice, paprika, chili powder, garlic, salt, and black pepper until smooth. Add the chicken pieces and turn to coat thoroughly. Cover the bowl and refrigerate for at least 30 minutes or up to 4 hours for maximum flavor development.
02 - Place baby potatoes in a pot and cover with salted water. Bring to a boil over high heat and cook for approximately 10 minutes until fork-tender. Drain well and pat dry with paper towels to remove excess moisture.
03 - In a bowl, toss the drained potatoes with olive oil, salt, and black pepper until evenly coated. Set aside while preparing the chicken.
04 - Preheat a grill or large skillet to medium-high heat. Remove chicken from marinade and grill for 5 to 6 minutes per side until fully cooked, reaching an internal temperature of 165°F. Transfer to a plate and let rest for 5 minutes before slicing.
05 - Cook the seasoned potatoes using your preferred method: either sauté in a hot skillet over medium-high heat for 10 to 15 minutes, turning occasionally until golden and crispy, or roast in a preheated oven at 425°F for 20 to 25 minutes, flipping halfway through cooking.
06 - Mash the crumbled feta cheese in a bowl until smooth. Stir in sour cream or Greek yogurt, lemon juice, fresh dill, and pickles or capers if using. Mix until fully combined and creamy.
07 - Slice the rested chicken and arrange on serving plates. Generously spoon dill feta cream over the chicken. Serve alongside crispy golden potatoes. Garnish with additional fresh dill or lemon zest if desired.
