Greek Lemon Chicken and Potatoes with Dairy Free Greek Salad
This Greek lemon chicken and potatoes is an easy weeknight dinner where the oven does all the hard work. Served with a fresh Greek salad, it’s a meal I come back to time and time again. Definitely a family favourite!
Ingredients
Chicken & potatoes
- 1.36 kg golden potatoes, peeled and quartered
- 7 bone-in chicken pieces (about 2 lbs 10 oz)
Sauce
- 120 ml fresh lemon juice (about 2 large lemons)
- 60 ml olive oil
- 1 tbsp Dijon mustard
- 6 garlic cloves, minced
- 2 –3 tsp salt
- A few fresh oregano sprigs or 1 tbsp dried
- 60 ml water
- 6 Persian cucumbers
- 3 beefsteak tomatoes
- 1 red pepper
- ½ red onion
- 240 ml pitted Kalamata olives
- 1 bunch flat-leaf parsley
Dressing
- 80 ml olive oil
- 60 ml fresh lemon juice
- 2 tbsp red wine vinegar
- 2 garlic cloves, minced
- 1 tbsp dried oregano
- 2 tsp salt
- 1 tsp black pepper
Instructions
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Preheat oven to 190 °C (190 °C). Pat chicken dry and arrange in a large oven-safe pot or braiser. Add potatoes on top.
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Shake sauce ingredients, except water, in a jar. Pour over chicken and potatoes. Swirl water in the jar and pour into the pot.
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Cover with an oven-safe lid or parchment and foil. Bake for 1½ hours. Uncover, baste and bake another 30 minutes, until chicken is cooked through and potatoes are tender and golden.
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Meanwhile, chop salad vegetables and parsley. Combine with olives in a bowl.
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Shake dressing ingredients in a clean jar, toss with salad and serve. ❤️
Notes
Committed to this collection by the hand of Hunter.
