Greek Chicken with Lemon Potatoes

This dish is packed with flavour: the chicken thigh fillet (Beter Leven 2 stars) is marinated a day in advance in Greek yoghurt with garlic and oregano, then briefly roasted in a blazing hot oven. The potatoes receive a special 'fondant' treatment in Greek style: slowly roasted in lemon juice, homemade chicken stock, and extra virgin olive oil until they are buttery soft inside and golden brown and crispy outside. I serve it with a portion of braised vegetables. Enjoy your meal!

Chicken thigh fillet (Beter Leven 2 stars), celery, red and green bell pepper, white onion, mushrooms, cherry tomatoes, garlic, potato, lemon [sulphites], kalamata olives, chilli powder, coriander seeds, oregano, thyme, Greek yoghurt [lactose, milk], homemade chicken stock (contains celery), white wine vinegar [sulphites], pepper and salt, sunflower oil.

Allergens: koemelk, lactose, selderij, sulfiet.

Microwave

Heat the chicken with the potatoes and vegetables loosely covered for 3-4 minutes (1 person), up to 5-8 minutes (2 or more persons).

Oven — 200°C, 20-30 minMarleen's choice

Preheat the chicken with the potatoes and vegetables uncovered for 10-15 minutes. Then place an ovenproof plate on top or cover with aluminium foil and heat for another 10 minutes (1 person) to 15 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy121,5 kcal

Fat4,32 g

of which saturated1,11 g

Carbohydrates11,63 g

Dietary fibre2,26 g

Protein7,25 g

Salt0,59 g

Average weight: 540 g

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