This Mediterranean-inspired dish pairs smoky grilled chicken with golden roasted potatoes, crisp vegetables, and a refreshing dill yogurt sauce. Balanced, flavorful, and vibrant — it’s the perfect wholesome meal that delights both the eyes and the palate.

Ingredients

For the Chicken:

  • 2 chicken leg quarters
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • Salt and black pepper to taste
  • Juice of ½ lemon

For the Herb Potatoes:

  • 2 medium potatoes, peeled and cubed
  • 1 tbsp olive oil
  • ½ tsp paprika
  • 1 tbsp fresh parsley or dill, chopped
  • Salt to taste

For the Dill Yogurt Sauce:

  • ½ cup Greek yogurt
  • 1 tbsp fresh dill, finely chopped
  • 1 tsp lemon juice
  • ½ clove garlic, minced
  • Salt and pepper to taste

For the Salad:

  • 8–10 cherry tomatoes, halved
  • ½ cucumber, sliced
  • ¼ red onion, thinly sliced
  • A few lettuce leaves
  • 4–5 Kalamata olives (optional)

Method

Step 1: Marinate the Chicken

In a bowl, combine olive oil, lemon juice, paprika, garlic powder, oregano, salt, and pepper. Coat the chicken evenly and let it marinate for at least 1 hour (or overnight for richer flavor).

Step 2: Roast or Grill the Chicken

Preheat the oven to 200°C (400°F) or heat a grill pan. Cook the chicken for 30–35 minutes, turning once, until golden brown and fully cooked (internal temperature should reach 75°C / 165°F).

Step 3: Prepare the Potatoes

Boil the potato cubes in salted water for 5 minutes, drain, and toss with olive oil, paprika, and salt. Roast in the oven at 200°C for 20–25 minutes until golden and crispy. Sprinkle chopped parsley or dill on top before serving.

Step 4: Make the Dill Yogurt Sauce

In a small bowl, whisk together Greek yogurt, dill, lemon juice, minced garlic, salt, and pepper. Chill for 10 minutes before serving.

Step 5: Assemble the Plate

Arrange the roasted potatoes, chicken leg, and fresh vegetables (tomatoes, cucumber, red onion, lettuce, and olives) neatly on a plate. Add a generous spoon of dill yogurt sauce on the side or drizzle over the chicken.

Chef’s Tips

  • You can substitute chicken legs with boneless thighs for quicker cooking.
  • Add a dash of cayenne pepper to the marinade for a spicy kick.
  • For a lighter version, air-fry the potatoes instead of roasting.
  • The dill yogurt sauce also pairs beautifully with grilled fish or falafel.
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