Greek Lemon Chicken & Potatoes with Dairy-Free Greek Salad

Name: Greek Lemon Chicken & Potatoes with Dairy-Free Greek Salad
Total time: 135 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 3 lbs golden potatoes; 7 pieces bone-in chicken pieces; 0.5 cup fresh lemon juice (for sauce); 0.25 cup olive oil (for sauce); 1 tbsp Dijon mustard; 6 whole garlic cloves (for sauce); 2-3 tsp salt (for sauce); a few sprigs fresh oregano; 0.25 cup water; 6 whole Persian cucumbers; 3 whole beefsteak tomatoes; 1 whole red pepper; 0.5 whole red onion; 1 cup pitted Kalamata olives; 1 bunch flat-leaf parsley; 0.33 cup olive oil (for dressing); 0.25 cup fresh lemon juice (for dressing); 2 tbsp red wine vinegar; 2 whole garlic cloves (for dressing); 1 tbsp dried oregano; 2 tsp salt (for dressing); 1 tsp black pepper

An easy weeknight dinner where the oven does all the hard work. This juicy lemon chicken and golden potatoes are served with a fresh dairy-free Greek salad.

Mise turned a cooking video on Instagram into this written step-by-step recipe — 22 ingredients, 5 steps, 2 hours 15 min, with a generated photo for every step.

Cook step-by-step in Mise → Free · iPhone

Time135min

LevelEasy

Servings6

Method 5 steps

Preheat oven to 375°F (190°C). Pat chicken dry and arrange in a large oven-safe pot or braiser. Add potatoes on top.

Shake sauce ingredients, except water, in a jar. Pour over chicken and potatoes. Swirl water in the jar and pour into the pot.

Cover with an oven-safe lid or parchment and foil. Bake for 1½ hours. Uncover, baste and bake another 30 minutes, until chicken is cooked through and potatoes are tender and golden.

Meanwhile, chop salad vegetables and parsley. Combine with olives in a bowl.

Shake dressing ingredients in a clean jar, toss with salad and serve.