# What You Need:
→ Chicken and 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
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
→ 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
→ Crispy Baby Potatoes
15 - 1½ pounds baby potatoes
16 - 2 tablespoons olive oil
17 - 1 teaspoon salt
18 - ½ teaspoon black pepper
# Directions:
01 - Whisk together Greek yogurt, olive oil, lemon juice, paprika, chili powder, minced garlic, salt, and black pepper in a large bowl. Add chicken pieces and toss to coat evenly. Cover and refrigerate for at least 30 minutes, up to 4 hours for maximum flavor development.
02 - Place baby potatoes in a pot of salted water. Bring to a boil over high heat and cook for approximately 10 minutes until fork-tender. Drain thoroughly and pat dry with paper towels to remove excess moisture.
03 - Toss the drained potatoes with olive oil, salt, and black pepper until evenly coated. Set aside while preparing the grill or skillet.
04 - Preheat grill or large skillet to medium-high heat. Cook marinated chicken for 5 to 6 minutes per side until internal temperature reaches 165°F and surface develops nice char marks. Transfer to a plate and rest for 5 minutes before slicing to retain juices.
05 - Sauté potatoes in a hot skillet over medium-high heat for 10 to 15 minutes, turning occasionally until golden and crispy on all sides. Alternatively, roast in a preheated oven at 425°F for 20 to 25 minutes, flipping halfway through cooking.
06 - Mash crumbled feta in a bowl until mostly smooth. Stir in sour cream or Greek yogurt, lemon juice, chopped fresh dill, and optional pickles or capers until mixture is creamy and well combined.
07 - Slice rested chicken against the grain. Plate chicken generously topped with dill feta cream. Arrange crispy potatoes alongside. Garnish with additional fresh dill or lemon zest if desired.
