Description
Juicy pan-seared chicken thighs served with golden roasted baby potatoes and a creamy, spicy yogurt sauce that balances heat with tang. A quick, flavor-packed dinner perfect for any night of the week.
Ingredients
Scale
- 4 chicken thighs (boneless, skin-on)
- 1 cup plain yogurt
- 2 garlic cloves, crushed
- 1 lemon (zest and juice)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 pound baby potatoes
Instructions
- Preheat your oven to 425°F (220°C) and place a baking sheet inside with a drizzle of olive oil.
- In a bowl, whisk together yogurt, lemon juice and zest, garlic, smoked paprika, cumin, cayenne, and salt. Refrigerate to chill.
- Heat a cast iron skillet over medium-high. Add olive oil until shimmering.
- Toss halved baby potatoes with oil, salt, and pepper. Place them on the hot baking sheet. Season chicken with salt and pepper.
- Sear chicken skin-side down for 6–7 minutes until golden. Flip and cook another 5 minutes until done. Roast potatoes for 20–25 minutes.
- Let the chicken rest. Stir the sauce, then sprinkle parsley on the chicken.
- Plate chicken with roasted potatoes and a generous spoon of yogurt sauce. Garnish and serve.
Notes
- Make the yogurt sauce ahead for deeper flavor.
- Use a meat thermometer for perfect chicken doneness.
- Substitute lemon with lime for a twist.
- Try sweet potatoes instead of baby potatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
Keywords: pan-seared chicken, spicy yogurt sauce, chicken with potatoes, easy chicken dinner, yogurt marinade