200°C · 20-30 min
GezinsvriendelijkAllergens
Lactose
Selderij
SulfietGreek 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 cooked 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, mushrooms, red and green bell pepper, cherry tomatoes, garlic, potato, lemon, chilli powder, coriander seeds, oregano, thyme, Greek yoghurt, homemade chicken stock (contains celery), white wine vinegar, 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 oven-safe 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 go in the oven, transfer to an oven dish.