Greek Lemon Chicken & Potatoes
Recipe from Mediterranean Diet Plan, from their Instagram videoWritten down by ReelsMeals from the caption and voiceover.
- 1 hr 5 min
- Serves 4
- 11 ingredients
- Oven
The only one of the 3 with chicken maryland, greek yogurt, dijon mustard and greek oregano.
Ingredients
- 6chicken Maryland
- 1/4 cupGreek yogurt
- 2 tbspextra virgin olive oil
- 2 tbspfresh lemon juice
- 1 tbspDijon mustard
- 4garlic
- 1 tbspdried Greek oregano
- to tastesea salt
- to tasteblack pepper
- 900 gpotatoes
- 3 tbspextra virgin olive oil
- 1/2 cupfresh lemon juice
- 1 tbspdried Greek oregano
- to tastesea salt
- to tasteblack pepper
- 1/2 cupwater
How it goes
In a bowl, whisk together Greek yogurt, 2 tbsp olive oil, 2 tbsp lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper to create the marinade.
Add the chicken pieces to the marinade, coat well, and let sit for at least 30 minutes (or up to overnight) in the refrigerator.
Preheat the oven to 200°C (400°F).
Place the potato wedges on a large baking sheet, drizzle with 3 tbsp olive oil, ½ cup lemon juice, sprinkle with dried oregano, salt, and pepper, and toss to coat.
Arrange the marinated chicken on top of the potatoes, skin side up, and pour any remaining marinade over the chicken.
Add ½ cup water to the pan to keep the potatoes moist during roasting.
Roast for about 45 minutes, or until the chicken reaches an internal temperature of 75°C (165°F) and the potatoes are golden and tender.
Remove from the oven, let rest a few minutes, then serve with a fresh Greek salad or crusty bread.


