Description
This comforting one-skillet meal features tender chicken drumsticks and thighs marinated in a vibrant Greek yogurt and spice mixture, paired with crispy oven-baked potato wedges. By using a blend of cumin, coriander, and garam masala, this dish offers authentic depth of flavor without heavy ingredients. Perfect for busy weeknights, the healthy marinade ensures the meat remains juicy, while the oven-baking method provides the perfect crunch for the fries. It is a nourishing, family-friendly dinner that keeps cleanup simple and satisfying.
Ingredients
1 1/3 pounds chicken drumsticks and small thighs, skin removed
2 tablespoons olive oil, divided
3 tablespoons plain, unsweetened low-fat Greek yogurt
1 1/2 tablespoons reduced-sodium soy sauce
1 tablespoon apple cider vinegar
4 garlic cloves, finely minced
1 small green chili, finely minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon ground black pepper
1/2 teaspoon garam masala
1/4–1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
3–4 medium russet potatoes, cut into wedges
Fresh cilantro for garnish
Instructions
Step 1: Marinate the Chicken
In a large bowl, whisk together 1 tablespoon of olive oil, yogurt, soy sauce, vinegar, garlic, green chili, and all the spices. Add the chicken, coating it thoroughly. Let it sit in the refrigerator for at least 30 minutes to absorb the flavors.
Step 2: Prepare and Bake the Fries
Preheat your oven to 425°F. Cut your potatoes into thick, half-inch fries. Rinse, dry them completely with a towel, and toss with the remaining olive oil and salt. Bake on a parchment-lined tray for 35–45 minutes, turning halfway, until golden brown.
Step 3: Sear the Chicken
Heat 1 tablespoon of olive oil in a large skillet. Remove chicken from the marinade, reserving the liquid for later. Brown the chicken for about 4 minutes on each side until golden.
Step 4: Simmer to Perfection
Pour the reserved marinade and water into the skillet. Cover and simmer over medium-low heat for 25–35 minutes. If it gets too thick, add water one tablespoon at a time.
Step 5: Final Toss and Serve
Once the chicken is fully cooked, uncover and thicken the sauce for a few minutes. Add the crispy baked fries into the skillet, toss gently to coat in the sauce, and top with fresh cilantro.
Pro Tips
- Marinate the chicken for at least 30 minutes to ensure the spices fully penetrate the meat.
- Always dry your potatoes thoroughly after rinsing to ensure they get crispy in the oven rather than steaming.
- Keep the sauce texture controlled by adding small splashes of water if the yogurt begins to stick to the pan.
- For maximum crispness, reserve a handful of fries to place on top of the dish right before serving.
Notes
Ensure chicken is skinless to keep the recipe lower in fat. For extra crispy potatoes, soak the wedges in cold water for 20 minutes and pat completely dry before tossing with oil. Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 110mg