Greek-style Chicken W/ Potatoes

• porce: For the sauce (for 2 ser
• celkový čas: 44 minutes

Ingredience

For the chicken and potatoes:

Chicken thighs – 700–800 g

Baby potatoes – 700 g

Black olives (Kalamata, optional)– 1 tbsp

Lemon – 1 pc

For the marinade:

Olive oil – 6–7 tbsp

Fresh garlic – 4 cloves

Dried oregano – 1½ tsp

Dried thyme – 1 tsp

Dried parsley – 1 tsp

Dried basil – 1 tsp

Salt – 1 tsp

Black pepper – 1 tsp

Lemon juice – from ½ lemon

Greek yogurt – 150 g

Dijon mustard – 1 tsp

Fresh mint – 1 tbsp, finely chopped

Fresh dill – 1 tbsp, finely chopped

Lemon juice – from ¼ lemon

Optional for garnish:

Feta cheese – to taste

Pokyny

Preheat the oven to 180°C (350°F). Place the baby potatoes in a baking dish. They should be roughly the same size. If some potatoes are larger, cut them in half. Place the chicken fillet on top of the potatoes.

Prepare the marinade: in a small bowl, mix olive oil, dried oregano, dried thyme, dried parsley, dried basil, salt, black pepper, finely chopped fresh garlic (4 cloves), and fresh lemon juice from half of the lemon.

Pour the marinade over the chicken and potatoes. Mix well so everything is evenly coated.

Add the sliced olives on top, then place lemon wedges over the chicken and potatoes.

Bake in the oven at 180°C (350°F) for 30–40 minutes, until the potatoes are tender. Then switch to grill mode (200°C/ 390°F) and cook for 8–10 minutes, until everything is golden and crispy.

While everything is baking, prepare the sauce. In a bowl, mix Greek yogurt, Dijon mustard, finely chopped fresh mint, finely chopped fresh dill, and lemon juice from ¼ of a lemon until smooth.

To serve, spread the yogurt sauce on the bottom of the plate. Add the potatoes, then place the chicken on top. Spoon some of the juices from the baking dish over the chicken and potatoes.

Garnish by sprinkling crumbled feta cheese on top. The baked lemon can be replaced with fresh lemon slices or removed if you don’t like extra tanginess.

Serve hot and enjoyy!