Description
Lemon Dijon Chicken with Whipped Garlic Feta & Crispy Potatoes is a delicious, satisfying dinner that brings together juicy golden chicken thighs, crispy roasted baby potatoes and a smooth whipped garlic feta. Fresh lemon juice and Dijon mustard add brightness to the chicken, while the creamy feta creates a rich contrast to the crisp potatoes.
Ingredients
1½ pounds boneless, skinless chicken thighs
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
700 g (1½ lb) baby potatoes, halved
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
150 g feta cheese
1/2 cup (120 g) Greek yogurt
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 garlic clove, minced
Pinch of black pepper
Fresh parsley, chopped
Lemon wedges
Fresh thyme, optional
Extra cracked black pepper
Instructions
1. In a large bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, oregano, paprika, salt and black pepper. Add the chicken thighs and toss well until evenly coated. Let the chicken marinate for 15–30 minutes.
2. Preheat the oven to 425°F (220°C).
3. Place the halved baby potatoes on a large baking sheet. Add the olive oil, garlic powder, oregano, paprika, salt and black pepper. Toss thoroughly until evenly seasoned.
4. Arrange the potatoes cut-side down in a single layer on the baking sheet. Roast for 30–35 minutes, turning once halfway through, until golden brown and crispy outside and tender inside.
5. While the potatoes are roasting, heat a large skillet over medium-high heat. Add the marinated chicken thighs and cook for 5–7 minutes per side, depending on thickness, until golden brown and cooked through. The chicken should reach an internal temperature of 165°F (74°C) in the centre.
6. Add the feta cheese, Greek yogurt, olive oil, fresh lemon juice, minced garlic and black pepper to a blender or food processor. Blend until smooth and creamy.
7. Spread a generous layer of whipped garlic feta over a serving platter. Arrange the golden lemon Dijon chicken and crispy roasted potatoes over the feta.
8. Drizzle any pan juices from the chicken over the dish.
9. Garnish with fresh parsley, lemon wedges, fresh thyme if using and freshly cracked black pepper.
10. Serve immediately while the chicken is hot and the potatoes are at their crispiest.
Notes
Give the chicken time to marinate. Even 15 minutes allows the lemon, Dijon and garlic to coat the chicken with flavour.
Don’t overcrowd the skillet so the chicken can brown properly.
Arrange the potatoes cut-side down to help create a beautifully browned and crispy surface.
Blend the feta thoroughly with the Greek yogurt for a smoother, creamier texture.
For extra-crispy potatoes, coat them evenly with oil and seasoning and keep them in a single layer without overcrowding the baking sheet.
Serve immediately for the best contrast between creamy feta, juicy chicken and crispy potatoes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roast
- Cuisine: Mediterranean