Lemon-Dill Greek Chicken with Creamy Cucumber Yogurt and Roasted Potatoes

Instrucciones

1. 1

   Preheat oven to 425°F (220°C).

2. 2

   Marinate chicken: whisk olive oil, lemon zest, lemon juice, minced garlic, dill, oregano, smoked paprika, 1 tsp salt and 1/2 tsp pepper. Toss chicken in marinade and let sit 20–30 minutes (or refrigerate up to 2 hours).

3. 3

   Prep potatoes: toss potatoes with a drizzle of olive oil, 1 tsp coarse salt and a few grinds of pepper. Spread on a rimmed baking sheet.

4. 4

   Roast potatoes 20 minutes. Remove pan, give potatoes a shake.

5. 5

   Nestle marinated chicken among potatoes (skin side up), pour any remaining marinade over. Roast another 25–30 minutes until chicken registers 165°F (74°C) and skin is golden-crisp; potatoes should be tender and browned. If skin needs extra crisping, broil 2–3 minutes watching closely.

6. 6

   Make creamy cucumber yogurt: combine Greek yogurt, grated cucumber (squeezed), minced garlic, olive oil, vinegar, a pinch of salt and pepper, and a little chopped dill. Taste and adjust lemon/seasoning.

7. 7

   Rest chicken 5 minutes. Serve chicken and potatoes with generous dollops of cucumber yogurt and lemon wedges; garnish with more dill.

8. 8

   Tangy lemon and bright dill meet creamy cool yogurt; smoked paprika adds gentle smoky warmth while roasted potatoes give savory comfort.

9. 9

   Roast peppers (if using fresh): char over a gas flame or under broiler until blackened, place in a bowl covered with plastic for 10 minutes, peel skins, remove seeds. Alternatively use jarred roasted peppers.

10. 10

    Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, drain pasta.

11. 11

    While pasta cooks, season chicken with salt and pepper. Heat olive oil + butter in a skillet over medium-high and sear chicken 5–7 min per side (depending on thickness) until golden and cooked to 165°F (74°C). Rest and slice.

12. 12

    In a blender, combine roasted peppers, chopped onion, garlic, chicken stock, heavy cream, goat cheese, smoked paprika and vinegar. Blend until silky. Taste, season with salt and pepper.

13. 13

    Warm sauce in the skillet, add cooked pasta and toss to coat, adding reserved pasta water a splash at a time to loosen if needed. Stir in fresh herbs.

14. 14

    Plate pasta, top with sliced seared chicken, extra cracked pepper and optional Parmesan.