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Chicken with Feta Cheese, Dill, Lemon and Harissa Yogurt
Chicken with Feta Cheese, Dill, Lemon and Harissa Yogurt
Laura Edwards/From the Oven to the Table

Diana Henry has a thing for chicken thighs. In fact, her new cookbook, From the Oven to the Table, has an entire chapter dedicated to the ingredient. This chicken with feta cheese, dill, lemon and harissa yogurt is just one delicious example.

“They’re succulent,” she explains, “so much better than breasts, which can dry out. In fact, it’s hard to overcook chicken thighs—they all cook at the same time (and quickly), and there’s no carving.”

We should also mention that this gorgeous dish happens to be a one-skillet deal. It’s as easy as oven-roasting the chicken and potatoes, then topping everything with a bright mixture of feta, lemon and harissa yogurt to balance out the rich, crispy chicken.

If you’re not devoted to thighs, feel free to mix it up. “If you like a mixture of thighs and drumsticks,” Henry continues, “just replace half the thighs with drumsticks.”

OK, Diana. Twist our arm.

Excerpted with permission from From the Oven to the Table by Diana Henry, published by Octopus Books, 2019.

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4 servings

1 pound small waxy potatoes, scrubbed and quartered

2 red onions—peeled, halved and cut into wedges

1 head of garlic, cloves separated but not peeled

3 tablespoons extra-virgin olive oil

Sea salt and freshly ground black pepper

8 skin-on, bone-in chicken thighs, excess skin neatly trimmed

Finely grated zest of 1 lemon, plus juice of ½ lemon

½ to ⅔ cup feta cheese, crumbled

⅔ cup fresh dill leaves, torn

1 cup Greek yogurt

1 tablespoon harissa

1. Preheat the oven to 400°F. Put the potatoes, onions, garlic cloves, 2 tablespoons of the oil, salt and pepper in a 12-inch shallow casserole dish or ovenproof skillet. Toss everything around with your hands. Put the chicken thighs on top, skin side up. Brush the remaining oil onto the chicken and season with salt and pepper.

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

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

941 calories

65g fat

33g carbs

56g protein

5g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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