Yogurt herb marinade chicken and potatoes

45 mins
Serves 1
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Directions

  1. 1Add all the ingredients of the yogurt herb marinade to a small blender and blend, or use a jar and an immersion blender.
  2. 2Add all the ingredients of the yogurt herb marinade to a small blender and blend, or use a jar and an immersion blender.
  3. 3Add all the ingredients of the yogurt herb marinade to a small blender and blend, or use a jar and an immersion blender.
  4. 4Add the potatoes, olives, and feta to the bottom of a baking dish or large, oven-safe pan.
  5. 5Add the potatoes, olives, and feta to the bottom of a baking dish or large, oven-safe pan.
  6. 6Add the potatoes, olives, and feta to the bottom of a baking dish or large, oven-safe pan.
  7. 7Coat everything in 2 tbsp olive oil and season with salt and pepper.
  8. 8Coat everything in 2 tbsp olive oil and season with salt and pepper.
  9. 9Coat everything in 2 tbsp olive oil and season with salt and pepper.
  10. 10Toss the chicken in 3/4 of the marinade.
  11. 11Toss the chicken in 3/4 of the marinade.
  12. 12Toss the chicken in 3/4 of the marinade.
  13. 13Lay the chicken pieces directly on top of the potatoes, olives, and feta.
  14. 14Lay the chicken pieces directly on top of the potatoes, olives, and feta.
  15. 15Lay the chicken pieces directly on top of the potatoes, olives, and feta.
  16. 16Spoon on a bit of additional yogurt herb marinade.
  17. 17Spoon on a bit of additional yogurt herb marinade.
  18. 18Spoon on a bit of additional yogurt herb marinade.
  19. 19Bake in a 425°F oven for 45 minutes.
  20. 20Bake in a 425°F oven for 45 minutes.
  21. 21Bake in a 425°F oven for 45 minutes.
  22. 22Once you pull your pan from the oven, squeeze the juice of a lemon over the chicken right before serving.
  23. 23Once you pull your pan from the oven, squeeze the juice of a lemon over the chicken right before serving.
  24. 24Once you pull your pan from the oven, squeeze the juice of a lemon over the chicken right before serving.
  25. 25Top each piece with additional marinade and a sprinkle of green onions.
  26. 26Top each piece with additional marinade and a sprinkle of green onions.
  27. 27Top each piece with additional marinade and a sprinkle of green onions.

Ingredients

  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.33 cup greek yogurt
  • 0.33 cup greek yogurt
  • 0.33 cup greek yogurt
  • 5 garlic cloves
  • 5 garlic cloves
  • 5 garlic cloves
  • 1 juice of lemon
  • 1 juice of lemon
  • 1 juice of lemon
  • 0.25 cup parsley leaves
  • 0.25 cup parsley leaves
  • 0.25 cup parsley leaves
  • 4 green onions
  • 4 green onions
  • 4 green onions
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • crushed red pepper flakes
  • crushed red pepper flakes
  • crushed red pepper flakes
  • 6 boneless, skinless chicken thighs
  • 6 boneless, skinless chicken thighs
  • 6 boneless, skinless chicken thighs
  • 6 Yukon gold potatoes
  • 6 Yukon gold potatoes
  • 6 Yukon gold potatoes
  • 0.33 cup chopped castelvetrano olives
  • 0.33 cup chopped castelvetrano olives
  • 0.33 cup chopped castelvetrano olives
  • 0.33 cup crumbled feta
  • 0.33 cup crumbled feta
  • 0.33 cup crumbled feta
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • chopped green onions
  • chopped green onions
  • chopped green onions

Equipment

small blenderjar (optional)immersion blender (optional)baking dishlarge, oven-safe pan

Tips

  • Squeeze lemon juice over chicken right before serving.
  • Top with additional marinade and green onions.