Tender lemon-herb chicken served with golden crispy potatoes and a zesty lemon feta dip — a Mediterranean-inspired meal perfect for weeknights or entertaining.
Chicken:
1½ lbs chicken breasts or thighs
Juice + zest of 1 lemon
2 tbsp olive oil
2 garlic cloves, minced
1 tsp dried oregano
½ tsp paprika
½ tsp salt, ¼ tsp pepper
Potatoes:
1½ lbs baby potatoes, halved
2 tbsp olive oil
½ tsp garlic powder
½ tsp paprika
½ tsp salt
1 tsp dried thyme or rosemary
Optional: 1 tsp cornstarch
Lemon Feta Dip:
4 oz feta cheese
½ cup Greek yogurt
Zest + juice of ½ lemon
1 garlic clove
1 tbsp olive oil
1 tbsp fresh parsley or dill
Marinate chicken with lemon, oil, garlic, and spices for 30 mins.
Parboil potatoes 7–8 mins. Drain, toss with oil and seasoning. Roast at 425°F for 25–30 mins.
Cook chicken in skillet or oven until golden and cooked through.
Blend all dip ingredients until smooth. Chill until ready.
Serve sliced chicken with crispy potatoes and dip. Garnish with lemon and herbs.
Store leftovers separately.
Dip lasts up to 4 days in fridge.
Air fryer works great for potatoes.