Tonight's Dinner: Greek chicken and potatoes
Marinating chicken in a little Greek yogurt and paprika make this a totally new and exciting way to make the standard dinner dish.
Sometimes there's nothing better than a classic meal. You know what I mean... steak and potatoes, chicken and rice, even pork and beans. There's just something about these dishes that say home to me. But even the classics need an upgrade every now and then. So when Parents magazine suggested marinating the chicken in some Greek yogurt for a few hours, I knew it was going to be out of this world. And I was right. Like buttermilk, the yogurt made the chicken extra moist and gave it just the slightest tang. Coupling that mixture with some roasted potatoes made for a meal that the whole family loved.
Greek Chicken and potatoes
- 1 cup plain fat-free Greek yogurt
- 1 tablespoon smoked paprika
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Kosher salt
- 2 bone-in chicken breast halves
- 1 pound tiny new potatoes
- In a very large bowl, stir together the yogurt, paprika, olive oil and salt. Add the chicken pieces to the bowl and turn to coat with the yogurt mixture. Cover the bowl with plastic wrap and marinate in the refrigerator for two to eight hours.
- Preheat oven to 400 degrees F. Line a 15 x 10-inch baking pan with parchment paper. Cut the potatoes in half, and lay them on the parchment paper cut side down, leaving a little distance between them.
- Place the chicken pieces on the potatoes. Roast for 45 to 60 minutes, or until the chicken is done. Serve immediately.
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