Paprika-Spiced Chicken With Lemon Yogurt And Crispy Potatoes
by Chris Salicrup
Ingredients
for 4 servings
-
6 oz boneless, skinless chicken breast, 4 pieces, pounded to 1/2 inch (1 cm) thickness (170 g) -
2 teaspoons smoked sweet paprika - fine sea salt, to taste
- freshly ground black pepper, to taste
-
5 tablespoons olive oil, divided -
2 teaspoons dijon mustard, divided - 1 clove garlic, grated
- 1 lemon, zested, divided
-
1 lb fingerling potato, halved (455 g) -
¾ cup whole milk greek yogurt (185 g) -
2 tablespoons fresh parsley, chopped, extra to garnish, to taste
Preparation
- Preheat oven to 400˚F (200˚C).
- Season the chicken breasts with paprika, salt, and pepper. Place in a shallow dish and add 2 tablespoons of the oil, 1 teaspoon of the mustard, the garlic, and half the lemon zest.
- Toss until the chicken breasts are fully coated, then cover the dish and marinate at least 30 minutes, up to overnight.
- On a baking sheet, toss the potato halves with 1 tablespoon of the olive oil. Season with salt and pepper and roast until tender and golden, 25 to 30 minutes.
- Heat 1 tablespoon of oil in a large skillet over medium-high. Remove the chicken breasts from the marinade, and working in two batches, cook until golden brown on one side, 6 to 8 minutes. Flip each breast and continue to cook until the chicken is cooked through, 2 to 4 minutes longer. Transfer to a serving platter and repeat with the remaining oil and breasts.
- In a small bowl, stir together the yogurt with the remaining 1 teaspoon mustard, lemon zest, salt, pepper and the parsley.
- Serve the chicken with the yogurt and potato wedges.
- Enjoy!
Tips
1 of
4
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tasty999
I also added salad with mushrooms, which is necessary for cooking marinated mushrooms, parsley, salt, black pepper, oil, lemon juice or vinegar
4 months ago Helpful (5) -
Katy Kew
I also cooked up some asparagus with lemon juice and it worked very well with the yogurt!!
3 months ago Helpful (2) -
Imani Scott
I enjoyed it but I seasoned the potatoes my way with rosemary, dill, garlic, butter, and Goya sazon
4 months ago Helpful (2) -
kennedyleigh
It was a really good. I wouldn’t leave the lemon yogurt in the refrigerator after you make it. The yogurt will get a little to cold
4 months ago Helpful (2)
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