Lemon-Dill Greek Chicken with Creamy Cucumber Yogurt and Roasted Potatoes
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Ingredients
Instructions
- 1
Preheat oven to 425°F (220°C).
- 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
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
Roast potatoes 20 minutes. Remove pan, give potatoes a shake.
- 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
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
Rest chicken 5 minutes. Serve chicken and potatoes with generous dollops of cucumber yogurt and lemon wedges; garnish with more dill.
- 8
Tangy lemon and bright dill meet creamy cool yogurt; smoked paprika adds gentle smoky warmth while roasted potatoes give savory comfort.
- 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
Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, drain pasta.
- 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
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
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
Plate pasta, top with sliced seared chicken, extra cracked pepper and optional Parmesan.
A bright, homey Greek-style supper—juicy lemon-dill chicken, cool creamy cucumber-yogurt (tzatziki-style) and golden roasted potatoes. Comforting, tangy, and perfect for dipping.
A silky, tangy-sweet roasted red pepper sauce blended with tangy goat cheese coats pasta, topped with simply seared chicken—elegant yet family-friendly.
