Imported from Instagram

Greek Lemon Chicken and Potatoes with Dairy-Free Greek Salad

Name: Greek Lemon Chicken and Potatoes with Dairy-Free Greek Salad
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 7 servings
Cuisine: Greek
Ingredients: 3 lb golden potatoes (peeled and quartered); 7 bone-in chicken pieces (about 2 lb 10 oz total); 0.5 cup fresh lemon juice (about 2 large lemons); 0.25 cup olive oil; 1 tbsp Dijon mustard; 6 garlic (cloves, minced); 2.5 tsp salt (source gives 2–3 tsp; midpoint represented); fresh oregano (a few sprigs; alternative: 1 tbsp dried oregano); 1 tbsp dried oregano (alternative to a few fresh oregano sprigs); 0.25 cup water; 6 Persian cucumbers; 3 beefsteak tomatoes; 1 red pepper; 0.5 red onion; 1 cup Kalamata olives (pitted); 1 bunch flat-leaf parsley; 0.3333333333 cup olive oil (for dressing); 0.25 cup fresh lemon juice (for dressing); 2 tbsp red wine vinegar; 2 garlic (cloves, minced; for dressing); 1 tbsp dried oregano (for dressing); 2 tsp salt (for dressing); 1 tsp black pepper (for dressing)

Recipe by Sivan's Kitchen @sivanskitchen · Instagram

Imported by David Low on SeeMeCook

A one-pot dinner of chicken and potatoes baked in a bright lemon, garlic, and oregano sauce, served with a crisp Greek salad dressed just before serving.

7 servings145 minGreek

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

3 lb golden potatoes (peeled and quartered)
7 bone-in chicken pieces (about 2 lb 10 oz total)
0.5 cup fresh lemon juice (about 2 large lemons)
0.25 cup olive oil
1 tbsp Dijon mustard
6 garlic (cloves, minced)
2.5 tsp salt (source gives 2–3 tsp; midpoint represented)
fresh oregano (a few sprigs; alternative: 1 tbsp dried oregano)
1 tbsp dried oregano (alternative to a few fresh oregano sprigs)
0.25 cup water
6 Persian cucumbers
3 beefsteak tomatoes
1 red pepper
0.5 red onion
1 cup Kalamata olives (pitted)
1 bunch flat-leaf parsley
0.3333333333 cup olive oil (for dressing)
0.25 cup fresh lemon juice (for dressing)
2 tbsp red wine vinegar
2 garlic (cloves, minced; for dressing)
1 tbsp dried oregano (for dressing)
2 tsp salt (for dressing)
1 tsp black pepper (for dressing)

Steps

1
Preheat the oven to 375°F (190°C). Pat the chicken dry and arrange it in a large oven-safe pot or braiser.
2
Add the peeled, quartered potatoes on top of the chicken.
3
Combine the lemon juice, olive oil, Dijon mustard, minced garlic, salt, and oregano in a jar. Seal and shake well to mix.
4
Pour the sauce over the chicken and potatoes.
5
Add the water to the sauce jar, swirl or shake to collect the remaining sauce, then pour it into the pot.
6
Cover the pot with an oven-safe lid, or with parchment and foil. Bake for 1½ hours.
7
Uncover the pot and baste the chicken and potatoes with the pan juices.
8
Return the uncovered pot to the oven and bake for another 30 minutes, until the chicken is cooked through and the potatoes are tender and golden.
9
While the chicken bakes, chop the cucumbers, tomatoes, red pepper, red onion, and parsley. Put them in a bowl with the pitted olives.
10
In a clean jar, combine the dressing olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper. Seal and shake to combine.
11
When ready to serve, pour the dressing over the salad and toss. Serve the Greek salad with the chicken and potatoes.

Notes

The source describes the chicken as seven bone-in pieces (about 2 lb 10 oz); the transcript specifies thighs and says other chicken pieces, bone-in or boneless, may be used. The sauce oregano may be fresh sprigs or 1 tbsp dried. The salad dressing is added immediately before serving. The source does not specify a particular chicken internal temperature.