CHICKEN WITH FETA CHEESE, DILL, LEMON & HARISSA YOGURT

Name: CHICKEN WITH FETA CHEESE, DILL, LEMON & HARISSA YOGURT
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American, Mediterranean
Ingredients: 450g (1lb) small waxy potatoes, scrubbed and quartered; 2 red onions, halved and cut into wedges; 1 head of garlic, cloves separated but not peeled; 3 tablespoons extra virgin olive oil; sea salt flakes; freshly ground black pepper; 8 good-sized skin-on bone-in chicken thighs, excess skin neatly trimmed; finely grated zest of 1 unwaxed lemon; juice of ½ lemon; 75–100g feta cheese, crumbled; 10g dill leaves, torn; 250g Greek yogurt; 1 tablespoon harissa

3 steps

Prep:10minCook:45min

Another wonderful recipe from “From the oven to the table” by Diana Henry

Updated at: Sat, 31 Aug 2024 08:44:05 GMT

Nutrition balance score

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Ingredients

4 servings

450gwaxy potatoes

small, scrubbed and quartered

2red onions

halved and cut into wedges

1 headgarlic

cloves separated but not peeled

3 tablespoonsextra virgin olive oil

sea salt flakes

freshly ground black pepper

8chicken thighs

good-sized, skin-on, bone-in, excess skin neatly trimmed

1unwaxed lemon

finely grated zest of

0.5juice of lemon

75gfeta cheese crumbled

10gdill leaves

torn

250ggreek yogurt

1 tablespoonharissa

Instructions

Step 1

Preheat the oven to 190°C fan (400°F), Gas Mark 6. Put the potatoes, onions, garlic cloves, 2 tablespoons of the oil, salt and pepper into a 30cm (12in) wide shallow casserole or ovenproof sauté pan. Toss everything around with your hands. Put the chicken thighs on top, skin side up. Brush the remaining oil on the chicken and season it.

Step 2

Roast for 40–45 minutes, or until the chicken is golden and the potatoes tender when pierced with a sharp knife. Squeeze the lemon juice over, then scatter on the zest, feta and dill.

Step 3

Put the yogurt into a bowl and spoon the harissa on top. Serve the chicken with the harissa yogurt on the side.