Khmeli Suneli Roasted Chicken Leg Quarters and Potatoes + Walnut Yogurt Sauce

This Khmeli Suneli Chicken and Potato Dinner is bursting with the rich flavors of Georgia! Served alongside a creamy walnut yogurt sauce, this easy sheet pan dinner is one you’ll want to make again and again!

Our absolute favorite sheet pan dinner: Khmeli Suneli Chicken and Potatoes with a creamy walnut yogurt sauce! While not at all traditional, this Georgian-inspired dish features a blend of Khmeli Suneli (literally dried spices) that is incredibly fragrant, warming and invigorating! To get the beautifully rich flavors so loved in Georgian cuisine, you’ll most likely need to source a few of the spices. Luckily, they’re readily available online and I guarantee you’ll want to use the versatile blend for everything!

plate with chicken leg quarter, potatoes and yogurt sauce

Recipe ingredients

Roasted chicken and potatoes

  • Chicken leg quarters: Feel free to substitute bone-in skin-on chicken thighs.
  • Baby potatoes: You can also use yukon or russet potatoes cut into bite-sized pieces.
  • Khmeli Suneli (Georgian Spice Mix): For more information on this Georgian spice blend and information about sourcing the individual spices, check out our Khmeli Suneli recipe.
spiced chicken and potatoes on pan with a bowl of yogurt dip

Walnut yogurt sauce

From appetizers to stews, walnuts are incredibly popular in Georgian cuisine so what better way to round out the dish than a delicious walnut yogurt sauce! The sauce is completely optional, but it just adds a creamy element and flavor boost that makes this meal feel extra special. Here’s what you’ll need:

  • Greek yogurt
  • Walnuts
  • Garlic
  • Red wine vinegar
  • Blue fenugreek

Step by step instructions

Step 1: Prep the chicken and potatoes. Drizzle the potatoes and chicken with a bit of olive oil and then sprinkle your khmeli suneli spice mixture over the top. Toss to coat evenly.

Step 2: Roast to perfection. Place the chicken and potatoes on a rimmed baking pan lined with parchment paper. Bake at 400°F (200°C) for about 40 minutes or until the chicken is cooked to an internal temperature of 165°F (74°C).

Step 3: Make the sauce. Pulse the walnuts and a few cloves of garlic in your food processor until it forms a fine paste. Mix the paste with greek yogurt, a spoonful of red wine vinegar and a pinch of blue fenugreek for a bit of depth.

walnut yogurt sauce for chicken

For more of our favorite Georgian inspired meals, check out these recipes!

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plate with chicken leg quarter, potatoes and yogurt sauce

Khmeli Suneli Roasted Chicken Leg Quarters and Potatoes + Walnut Yogurt Sauce


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  • Author: Brit Kapustina
  • Total Time: 55 minutes
  • Yield: 4
    • Prep Time: 15 minutes
    • Cook Time: 40 minutes
    • Category: Dinner
    • Method: Oven
    • Cuisine: Georgian

Ingredients

Roasted Chicken And Potatoes

  • 4 pounds (1.8 kg) chicken leg quarters
  • 1.5 pounds (680 grams) baby potatoes
  • 2 tablespoons olive oil

Khmeli Suneli

  • 1 teaspoon ground coriander
  • 1 teaspoon dried basil
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried dill weed
  • 1 teaspoon blue fenugreek
  • ½ teaspoon ground marigold
  • ¼ teaspoon cayenne
  • 1.5 teaspoons kosher salt

Walnut Yogurt Sauce

  • ½ cup (50 grams) walnuts, chopped
  • 2 cloves garlic
  • 1 tablespoon red wine vinegar
  • ½ cup (120 grams) greek yogurt
  • ¼ teaspoon blue fenugreek
  • kosher salt to taste

Instructions

  1. Preheat oven to 400 F (200 C) and line a rimmed baking pan with parchment paper.
  2. Combine all ingredients for the khmeli suneli mix in a small bowl and set aside.
  3. Place the chicken quarters and potatoes on the pan and pour the olive oil over top. Toss to combine.
  4. Sprinkle the khmeli suneli over the chicken and potatoes. Coat evenly on all sides.
  5. Cook for about 40 minutes or until the potatoes are crispy and the chicken is cooked through.
  6. While the chicken is cooking, prepare the sauce. Process the walnuts and garlic in a food processor until a fine paste forms. Combine the walnut paste with the red wine vinegar, greek yogurt and blue fenugreek. Season with salt to taste.

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