Roast chicken and potato with lemon, feta and Shatta
This flavourful and satisfying meal is perfect for busy days leading up to the festive season when time is short, but a hearty dinner is still essential. Juicy, yogurt-marinated chicken thighs with slightly crispy potatoes, creamy feta, and the fiery kick of Shatta, creating a bold and comforting dish.
The yogurt marinade not only tenderizes the chicken but also infuses it with a tangy richness enhanced by a medley of warm spices like cumin, paprika, and garlic. As the chicken roasts, the potatoes soak up the savoury juices, becoming golden and crispy on the edges. Crumbled feta adds a creamy, salty contrast, while the Shatta sauce brings a fiery, tangy punch that awakens the entire dish.
To complete the meal, toss together a quick leafy salad with fresh greens, cucumbers, and tomatoes, dressed simply with lemon juice, olive oil, and a sprinkle of salt. The fresh, crisp salad balances the richness of the chicken and potatoes, making this a well-rounded, fuss-free dinner.
With minimal prep and maximum flavour, this dish is your go-to for a satisfying, time-saving meal during the holiday rush. Yalla, dinner’s ready!
INGREDIENTS
250g Greek-style yoghurt
3 tbsp olive oil
2 tbsp lemon juice
3 cloves of garlic, crushed
1 tsp ground cumin
½ tsp ground coriander
8 chicken thighs
3g picked fresh oregano leaves
500g baby potatoes, cut into quarters
Salt and black pepper
METHOD
In a medium bowl, whisk the yoghurt, 1 tablespoons oil, lemon juice, garlic, spices,1 teaspoon salt and a good grind black pepper. Add the chicken thighs, oregano and toss well to coat. Let the chicken marinate for at least 30 minutes at room temperature, or up to 4 hours, covered, in the fridge.
Heat the oven to 200c f
Put the potatoes in a roasting pan and add the remaining 2 tablespoons oil, ½ teaspoon salt, a grind of black pepper and toss well. Arrange the chicken thigh over the potatoes, evenly spaced and roast for 22-30, until the chicken is cooked through, the skin is golden brown, and the potatoes are soft,
Arrange the chicken and potatoes on a serving plate, top the feta, Shatta and parsley over and serve with lemon wedges.