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Diana Henry’s chicken thighs with feta cheese, dill, lemon and harissa yoghurt

Name: Diana Henry’s chicken thighs with feta cheese, dill, lemon and harissa yoghurt
Yield: Serves four
Ingredients: 450g small waxy potatoes, scrubbed and quartered; 2 red onions, halved and cut into wedges; 1 head of garlic, cloves separated but not peeled; 3 tablespoons extra virgin olive oil; Sea salt flakes and freshly ground black pepper; 8 good-sized skin-on bone-in chicken thighs, excess skin neatly trimmed; Finely grated zest of 1 unwaxed lemon, plus juice of ½ lemon; 75–100g feta cheese, crumbled; 10g dill leaves, torn; 250g Greek yogurt; 1 tablespoon harissa

By: Diana Henry

Published: 18 Sep 19
Updated: 26 May 25

Diana Henry’s chicken thighs with feta cheese, dill, lemon and harissa yoghurt

Taken from Dianry Henry’s latest book; From The Oven To The Table, this succulent dish made with chicken thighs is a super all-in-one casserole that can be ready in just 45 minutes.

Easy
October 2019

Test kitchen approved

Serves four
5 minutes hands-on time, 45 minutes cooking time

Taken from Dianry Henry’s latest book; From The Oven To The Table, this succulent dish made with chicken thighs is a super all-in-one casserole that can be ready in just 45 minutes.

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