Lemon Garlic Whipped Feta Chicken with Crispy Potatoes
🧾 Ingredients
For the crispy potatoes:
600–800g baby potatoes (halved)
3 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp paprika
½ tsp garlic powder
For the chicken:
2 large chicken breasts (or 4 thighs)
2 tbsp olive oil
4 cloves garlic (minced)
Juice of 1 lemon
Zest of 1 lemon
1 tsp oregano (dried or fresh)
½ tsp salt
½ tsp black pepper
½ tsp chili flakes (optional)
For the whipped feta:
200g feta cheese
½ cup (120g) Greek yogurt
1–2 tbsp olive oil
1 clove garlic
1 tbsp lemon juice
Black pepper (to taste)
Garnish:
Fresh parsley or dill (chopped)
Extra lemon zest
Drizzle of olive oil
🔥 Instructions
1. Roast the crispy potatoes
Preheat oven to 220°C (425°F).
Toss potatoes with olive oil, salt, pepper, paprika, and garlic powder.
Spread on a baking tray (cut side down).
Roast for 30–40 minutes, flipping halfway, until golden and crispy.
2. Prepare the whipped feta
In a blender or food processor, combine:
Feta
Greek yogurt
Olive oil
Garlic
Lemon juice
Blend until smooth and creamy.
Taste and adjust (add more lemon for tanginess or oil for smoothness).
Set aside (room temp is best for serving).