Getting a delicious Greek dinner ready in 60 minutes is easier than you think. This one-pan lemony chicken and potatoes is loaded with flavor and pairs well with the crisp and delicious green bean salad. The creamy tzatziki goes great with everything. This meal will become a family favorite.
For the Lemony Chicken & Potatoes:
2 and ½ -3 pounds chicken thighs and drumsticks, bone-in, skin on
1 and ½ pound potatoes, peeled and cubed
2 teaspoons salt, or more
½ teaspoon freshly ground black pepper
2 tablespoons dried oregano
1 teaspoon ground cumin
¼ teaspoon crushed red pepper flakes
1/3 cup olive oil
¼ cup fresh lemon juice
¼ cup water
2-3 garlic cloves, grated
1 teaspoon paprika
1 teaspoon ground Sumac
Garnish: Fresh parsley
Preheat the oven to 425 °F, 220 °C.
Combine all of the spices in a small bowl and mix together.
Combine the marinade ingredients in another bowl and whisk them together.
Wash and pat dry the chicken.
Place the chicken and potatoes in a baking tray/pan.
Pour the marinade over the chicken and potatoes.
Note: The chicken can be marinated with the marinade and spices for 24 hours before roasting, stored in the refrigerator. The potatoes should not be marinated ahead of time or they will turn brown. If you decide to marinate the chicken, make sure that it comes to room temperature before roasting.
Season the potatoes and chicken with the spices.
Roast for 45 minutes. Increase the temperature to 450 °F and roast until the potatoes are fork-tender. About 15-20 minutes more.
Garnish with fresh parsley and serve alongside a salad and some toasted bread. Enjoy!
For the Tzatziki:
1 English cucumber, peeled
1 and 1/2 cups Greek yogurt
1/2 cup sour cream
1-2 garlic cloves minced
1/2 teaspoon of salt, or to taste
freshly ground black pepper
1 teaspoon chopped dill
olive oil for drizzling
pita bread for dipping
Grate the cucumber and sprinkle with some salt. Set aside in a bowl to release excess liquid.
In the meantime, combine the yogurt, sour cream, garlic, salt and pepper in another bowl and mix well.
Squeeze the cucumber with your hands or in a clean kitchen towel and discard the liquid it releases.
Add the shredded cucumber to the dip and stir to incorporate. Add dill and mix well.
Drizzle with olive oil and your creamy sauce is ready!
Serve with crunchy veggies, pita, kebabs….the sky’s the limit!!
For the Green Bean Salad:
1-pound green beans ends trimmed
A handful of cherry or grape tomatoes halved
A quarter of a small red onion, finely chopped
10 Kalamata olives halved
Feta cheese, to taste and crumbled
5 dried figs, thinly sliced
A quarter cup of toasted walnuts, chopped
Half of a bell pepper, thinly sliced
2 tablespoons finely chopped fresh mint
For the dressing:
3 tablespoons Balsamic vinegar
¼ cup olive oil
1 tablespoon honey
2 garlic cloves, grated
Salt and pepper to taste
Bring a pot of water to a boil.
Add the green beans with a teaspoon of salt.
Boil for 7-8 minutes or until tender but still crisp.
Drain and place the beans in a bowl of ice water to shock them This will stop them from cooking further and will help them retain their bright green color.
Drain and pat dry with paper towels.
Make the salad dressing:
Combine all of the ingredients into a bowl and whisk together. Set aside.
Assemble the salad:
Combine all of the salad ingredients into a large bowl. Add the dressing and toss together.
Transfer to a serving platter or bowl and serve. Enjoy
This salad keeps fresh stored in the refrigerator for up to 2 days.
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