Chicken with Feta Cheese, Dill, Lemon and Harissa Yogurt
This chicken with feta cheese, dill, lemon and harissa yogurt is bright, rich and comes together in a single skillet.
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Cooking tools:
- Oven
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring spoon
- Measuring cup
- Pastry brush
- Microplane
- Baking dish
Ingredients
- 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
- 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
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