Easy Greek Yogurt Marinated Chicken (with Potatoes)

oven roasted chicken and potatoes on baking pan

Easy Greek Yogurt Marinated Chicken (with Potatoes)

The 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. Adding potatoes and onions creates a fantastic one pan meal!

Course Dinner, Main Course

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 353kcal

Author Anne Clark

Equipment

rimmed sheet pan
measuring cup (1 cup)
measuring spoons (tablespoon, teaspoon)

Ingredients

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) (save some for garnish)
1 tablespoon chili powder
1 teaspoon minced garlic (I use the jarred minced garlic)
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper
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

Instructions

Prepare the yogurt marinade: Mix the yogurt, chili sauce, cilantro, chili powder, garlic, cumin, salt, and pepper 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.
1 cup plain, whole fat Greek yogurt (or plain yogurt), 2 tablespoon chili garlic sauce (use more for extra spicy marinated chicken), 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
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.
1 lb legs and thighs, skin on, bone-in (about 4 each)
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! Place the potatoes and onions around the chicken. Sprinkle everything with fresh cracked pepper. Optional: sprinkle with chili powder as well.
1 lb baby new potatoes, cut in wedges, ½ red onion, medium, cut in wedges
Place into a preheated 425F oven and set the timer for 20 minutes. After 20 minutes, stir the potatoes and return the pan to the oven. Bake for an additional 20 minutes or until the chicken is 165F. For the best results, let the chicken rest for about 5 minutes. Garnish with fresh cilantro.

Notes

Use a rimmed sheetpan to prevent juices from running over onto 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.

Substitutions

Yukon Gold Potatoes are another great option. A reader told me that she used sweet potatoes -- sounds delicious, right!

Use Harissa sauce instead of chili garlic sauce for extra spicy marinated chicken!

Dried cilantro won’t give you the same flavor punch as fresh but you can use it as a substitute. I suggest that if you used dried, add a little squeeze of lime juice at the end, or toss in some fresh parsley with the dried cilantro for color.

Boneless, skinless chicken - you could use boneless, skinless thighs or chicken breasts for this recipe. However, the bake time will be less and it'll depend on the thickness. Check the internal temperature of the chicken after 15-20 minutes; it should be done at 165F.

Nutrition