This Mediterranean herb chicken with potatoes is an easy, flavorful weeknight dinner. Marinated in plain Greek yogurt and seasoned with a Mediterranean herb rub, the chicken grills to juicy perfection while the potatoes roast until crisp.
Simple Ingredients
The ingredient list is short and straightforward. Boneless, skinless chicken thighs are recommended for the best flavor and tenderness, though you can substitute breasts if you prefer. Plain Greek yogurt is used in the marinade to gently tenderize the meat—use unflavored yogurt so it doesn’t compete with the seasoning.
For convenience I used a premixed Mediterranean herb rub, but you can substitute your own blend if you like. Fresh lemons brighten the dish, and the potatoes provide a hearty, crispy accompaniment.
Let’s Get To Work
Trim any large pieces of fat from the thighs, then squeeze the juice from one lemon over the chicken and toss to coat. Generously season both sides with the Mediterranean herb rub. Add about half of the plain Greek yogurt (roughly 1 cup for the quantities listed below) and mix until each thigh is well coated with yogurt and seasoning.
Refrigerate the chicken in the yogurt marinade for at least one hour. This short marinating time helps the yogurt begin to tenderize the meat without making it mushy.
Potato Time
While the chicken marinates, prepare the potatoes. I prefer Idaho potatoes, but any starchy potato will work. Cut the potatoes into bite-sized pieces and soak them in cold water for 30 minutes to draw out excess starch, which helps them crisp up when roasted.
After soaking, drain and thoroughly pat the potatoes dry — this step is important for a crispy finish. Toss the pieces with olive oil, salt and pepper, and place them in a vegetable pan or grill-safe tray.
Set the grill for dual-zone cooking at about 450°F (direct and indirect heat). Place the potato pan on the indirect side and roast them for 40–60 minutes, turning every 10–15 minutes so they brown evenly.
Chicken Time
Add the chicken to the grill once the potatoes are nicely browned but not fully cooked. Grill the thighs over the direct zone at 450°F for about 10–15 minutes, flipping every 5 minutes to get good char and even cooking. Cook until the internal temperature reaches 165°F.
When the chicken is done, transfer it off the heat and let it rest a few minutes to allow juices to redistribute. Plate the thighs with the roasted potatoes and finish with fresh chopped dill.
Serve with a simple yogurt-dill sauce made by mixing the remaining cup of plain Greek yogurt with the juice from the second lemon and the chopped dill. The bright sauce complements the charred chicken and crispy potatoes.
Mediterranean Herb Chicken
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 2 cups Plain Greek yogurt
- 2 Lemons
- 1 lb Potatoes
- 2 tbsp Mediterranean herb rub
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tbsp Olive oil
- 1/4 cup Fresh chopped dill
Instructions
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Squeeze the juice from 1 lemon over the chicken thighs and mix.
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Season the chicken with the Mediterranean herb rub.
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Mix in 1 cup of Greek yogurt with the seasoned chicken and refrigerate for 1 hour.
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Cut potatoes into bite-sized pieces and soak in cold water for 30 minutes.
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Drain and pat potatoes dry, toss with olive oil, salt and pepper.
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Set the grill for direct and indirect heat at 450°F.
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Roast the potatoes on the indirect side, tossing every 10–15 minutes until golden and crisp (about 40–60 minutes).
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After 30–40 minutes, place the chicken thighs on the direct side of the grill.
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Grill the chicken, flipping every 5 minutes, until the internal temperature reaches 165°F.
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Remove chicken and potatoes from the grill and let rest for a few minutes.
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Mix the remaining 1 cup of yogurt with the juice from the second lemon and the chopped dill to make the yogurt-dill sauce.
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Serve the sauce alongside the chicken and potatoes.
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