You'll fall in love with this Greek yogurt marinated chicken recipe! The Greek yogurt marinade ensures the chicken will be tender, juicy, and full of flavor.
The secret to the bold flavor and gorgeous color is the garlic chili sauce added to the marinade. Or use Harissa Sauce instead of the garlic chili sauce for an extra spicy marinated chicken. Both are wonderful, flavorful seasonings.
Why You'll Love This
This recipe has the perfect balance of garlic chili sauce that adds a tangy zest to the chicken. Delicious mild or kick it up by adding more garlic chili sauce to the Greek yogurt marinade (be sure to add the garlic chili sauce slowly to the yogurt marinade mixture and taste test frequently. You can very easily and quickly get this stuff too spicy!).
When done baking, the chicken will be crispy on the outside and juicy on the inside. Add potatoes to the pan for a great one pan chicken dinner!
Easy One Pan Dinner
The creamy potatoes and sweet red onion are a perfect accompaniment to the chicken and makes this a delectable meal!
One pan roasting makes this meal quick and easy. It's the perfect recipe for a weeknight dinner. Double the recipe for a weekend get together. Everyone will love how the chicken and potatoes taste!
Ingredients
Plain, whole fat greek yogurt - or use plain yogurt.
Chili garlic sauce - or use Harissa sauce for extra spicy marinated chicken!
Chicken legs and thighs - use bone-in, skin on.
Baby new potatoes - a reader told me she uses sweet potatoes!
Fresh cilantro - or use parsley for a milder flavor.
Minced garlic - to save prep time, use the minced garlic in a jar.
Seasonings - chili powder, ground cumin, salt, and pepper.
Directions
(1) Prepare the greek yogurt marinade. Mix all the ingredients except for the chicken, potatoes, and red onion in a small bowl. Taste for level of spice (heat) you prefer. In my opinion, 2 tablespoons of chili garlic sauce is a little spicy. Four tablespoons is very spicy. If you really love spicy marinated chicken, then add more!
(2) Place the chicken into a plastic ziplock bag. Add the Greek yogurt marinade and seal the bag. Move the chicken around until all the pieces are fully coated. Marinate in the refrigerator at least 6 hours. Overnight is preferred for optimal flavor and juiciness.
(3) When ready to bake, preheat oven to 425F. Place the marinated chicken onto a rimmed sheet pan. Make sure the sheet pan is rimmed or you'll have juices dripping all over the bottom of your oven! Placed the potatoes and onions around the chicken. Sprinkle everything with fresh cracked pepper. Optional: sprinkle with chili powder as well.
(4) After 20 minutes of baking, be sure to stir the potatoes and onions to make sure they roast evenly. Then bake for an additional 20 minutes or until chicken is no longer pink. Mmm, your kitchen will smell heavenly while the chicken and potatoes are roasting!
Note how crispy the skin is. Usually, I don't eat the skin, but I definitely eat this. And the meat is very tasty and tender. The spicy yogurt marinade did its job at tenderizing and flavorizing! And those potatoes are extra creamy after absorbing the bold juices while roasting.
Marinating chicken in yogurt makes the chicken extra tender and juicy!
Preferably overnight but for no more than 24 hours.
Expert Tips
Use a rimmed sheet pan or you'll have juices running over the pan to the bottom of your oven!
For extra spicy marinated chicken, just use more chili garlic sauce. Be careful, this stuff is spicy!
After removing from the oven, let the chicken rest for about 5 minutes. I'll be hard, but you can be patient! While the chicken is resting, you could prepare a simple green salad or toast some garlic bread.
Storing Leftovers
Store any leftovers in airtight containers in the refrigerator for up to 3 days. I prefer to use BPA-free glass containers with locking lids. Check out this 18-piece set of glass food storage containers with locking lids.
More Chicken Recipes
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Recipe
Greek Yogurt Marinated Chicken and Potatoes
Ingredients
- 1 lb Legs and Thighs, skin on, bone-in (about 4 each)
- 1 lb Baby new potatoes, cut in wedges
- ½ Red onion, medium, cut in wedges
- 1 cup Plain, whole fat Greek yogurt (or plain yogurt)
- 2 tablespoon Chili Garlic Sauce (use more for extra spicy marinated chicken) (or Harissa Sauce)
- 2 tablespoon Fresh cilantro (2 heaping tablespoons)
- 1 tablespoon Chili powder
- 1 teaspoon Minced garlic
- 1 teaspoon Ground cumin
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
Instructions
- Prepare the yogurt marinade. Mix all the ingredients except for the chicken, potatoes, and red onion in a small bowl. Taste for level of spice (heat) you prefer. In my opinion, 2 tablespoons of chili garlic sauce is a little spicy. Four tablespoons is very spicy. Place the chicken into a plastic ziplock bag. Add the yogurt marinade and seal the bag. Move the chicken around until all the pieces are fully coated. Marinate in the refrigerator at least 6 hours. Overnight is preferred for optimal flavor and juiciness.
- When ready to bake, place the marinated chicken onto a rimmed sheet pan. Make sure the sheet pan is rimmed or you'll have juices dripping all over the bottom of your oven! Placed the potatoes and onions around the chicken. Sprinkle everything with fresh cracked pepper. Optional: sprinkle with chili powder as well.
- Place into a preheated 425 oven and set the timer for 20 minutes. After 20 minutes, stir the potatoes and return the pan to the over. Bake for an additional 20 minutes or until the chicken is fully cooked and no longer pink. Garnish with fresh cilantro.
Notes
Nutrition
This recipe was originally published in 2018 and was updated in 2022.
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
Leesa
The flavor is incredible! And very juicy. I used sweet potatoes instead of white potatoes.
MyKitchenSerenity
Sweet potatoes sound yummy! I’ll try that next time. Thanks, Leesa!!