Our Cookbook

Mediterranean

Chicken with Feta Cheese, Dill, Lemon & Harissa Yogurt

A one-pan roast of chicken thighs over waxy potatoes, red onion and garlic, finished with lemon, crumbled feta and dill and served with harissa yogurt on the side. From Diana Henry's From the Oven to the Table.

  • YieldServes 4
  • Prep15m
  • Cook45m
  • Effortweeknight
Chicken with Feta Cheese, Dill, Lemon & Harissa Yogurt

  • 450g small waxy potatoes, scrubbed and quartered
  • 2 red onions, halved and cut into wedges
  • 1 head of garlic, cloves separated but not peeled
  • 3 tbsp extra virgin olive oil
  • sea salt flakes and freshly ground black pepper
  • 8 good-sized skin-on bone-in chicken thighs, excess skin neatly trimmed
  • finely grated zest of 1 unwaxed lemon, plus juice of ½ lemon
  • 75–100g feta cheese, crumbled
  • 10g dill leaves, torn
  • 250g Greek yogurt
  • 1 tbsp harissa

Method

  1. Preheat the oven to 190°C fan.
  2. Put the potatoes, onions, garlic, 2 tablespoons of the oil, salt and pepper in a 30cm (12in) shallow casserole or ovenproof sauté pan. Toss together with your hands.
  3. Sit the chicken thighs on top, skin side up. Brush with the remaining oil and season.
  4. Roast for 40–45 minutes, until the chicken is golden and the potatoes tender.
  5. Squeeze over the lemon juice, then scatter with the zest, feta and dill.
  6. Spoon the harissa over the yogurt and serve alongside the chicken.