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@darin88shop: ผ้าไม่หอมมีกลิ่นอับ แนะนำล้างเครื่องซักผ้าทุกเดือน #Dettolเครื่องสะอาดผ้าแฮปปี้ #เครื่องสะอาดเริ่มที่Dettol#เปิดเครื่องช็อกDettol

ดรีมมี่ชอบของถูก
ดรีมมี่ชอบของถูก
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Monday 22 June 2026 05:30:00 GMT
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کیا این کرم و میریختن ؟ 😂
کیا این کرم و میریختن ؟ 😂
بۆچی هاتووی؟؟#rasty_lak #actives? #foryou #tiktok #fypシ゚viral 5:25pm
بۆچی هاتووی؟؟#rasty_lak #actives? #foryou #tiktok #fypシ゚viral 5:25pm


On cold winter days, there’s nothing better than warming up with memories of Greece, so today we’re cooking Greek-style chicken with baby potatoes 🙂‍↕️🇬🇷 *It’s not an authentic Greek dish, just inspired by Mediterranean flavors. Ingredients: For the chicken and potatoes: Chicken thighs – 700–800 g Baby potatoes – 700 g Black olives (Kalamata, optional)– 1 tbsp Lemon – 1 pc For the marinade: Olive oil – 6–7 tbsp Fresh garlic – 4 cloves Dried oregano – 1½ tsp Dried thyme – 1 tsp Dried parsley – 1 tsp Dried basil – 1 tsp Salt – 1 tsp Black pepper – 1 tsp Lemon juice – from ½ lemon For the sauce (for 2 servings): Greek yogurt – 150 g Dijon mustard – 1 tsp Fresh mint – 1 tbsp, finely chopped Fresh dill – 1 tbsp, finely chopped Lemon juice – from ¼ lemon Optional for garnish: Feta cheese – to taste Instructions: 1. Preheat the oven to 180°C (350°F). Place the baby potatoes in a baking dish. They should be roughly the same size. If some potatoes are larger, cut them in half. Place the chicken fillet on top of the potatoes. 2. Prepare the marinade: in a small bowl, mix olive oil, dried oregano, dried thyme, dried parsley, dried basil, salt, black pepper, finely chopped fresh garlic (4 cloves), and fresh lemon juice from half of the lemon. 3. Pour the marinade over the chicken and potatoes. Mix well so everything is evenly coated. 4. Add the sliced olives on top, then place lemon wedges over the chicken and potatoes. 5. Bake in the oven at 180°C (350°F) for 30–40 minutes, until the potatoes are tender. Then switch to grill mode (200°C/ 390°F) and cook for 8–10 minutes, until everything is golden and crispy. 6. While everything is baking, prepare the sauce. In a bowl, mix Greek yogurt, Dijon mustard, finely chopped fresh mint, finely chopped fresh dill, and lemon juice from ¼ of a lemon until smooth. 7. To serve, spread the yogurt sauce on the bottom of the plate. Add the potatoes, then place the chicken on top. Spoon some of the juices from the baking dish over the chicken and potatoes. 8. Garnish by sprinkling crumbled feta cheese on top. The baked lemon can be replaced with fresh lemon slices or removed if you don’t like extra tanginess. Serve hot and enjoyy! #EasyRecipe #DinnerIdeas #chickenrecipe #chickendinner
On cold winter days, there’s nothing better than warming up with memories of Greece, so today we’re cooking Greek-style chicken with baby potatoes 🙂‍↕️🇬🇷 *It’s not an authentic Greek dish, just inspired by Mediterranean flavors. Ingredients: For the chicken and potatoes: Chicken thighs – 700–800 g Baby potatoes – 700 g Black olives (Kalamata, optional)– 1 tbsp Lemon – 1 pc For the marinade: Olive oil – 6–7 tbsp Fresh garlic – 4 cloves Dried oregano – 1½ tsp Dried thyme – 1 tsp Dried parsley – 1 tsp Dried basil – 1 tsp Salt – 1 tsp Black pepper – 1 tsp Lemon juice – from ½ lemon For the sauce (for 2 servings): Greek yogurt – 150 g Dijon mustard – 1 tsp Fresh mint – 1 tbsp, finely chopped Fresh dill – 1 tbsp, finely chopped Lemon juice – from ¼ lemon Optional for garnish: Feta cheese – to taste Instructions: 1. Preheat the oven to 180°C (350°F). Place the baby potatoes in a baking dish. They should be roughly the same size. If some potatoes are larger, cut them in half. Place the chicken fillet on top of the potatoes. 2. Prepare the marinade: in a small bowl, mix olive oil, dried oregano, dried thyme, dried parsley, dried basil, salt, black pepper, finely chopped fresh garlic (4 cloves), and fresh lemon juice from half of the lemon. 3. Pour the marinade over the chicken and potatoes. Mix well so everything is evenly coated. 4. Add the sliced olives on top, then place lemon wedges over the chicken and potatoes. 5. Bake in the oven at 180°C (350°F) for 30–40 minutes, until the potatoes are tender. Then switch to grill mode (200°C/ 390°F) and cook for 8–10 minutes, until everything is golden and crispy. 6. While everything is baking, prepare the sauce. In a bowl, mix Greek yogurt, Dijon mustard, finely chopped fresh mint, finely chopped fresh dill, and lemon juice from ¼ of a lemon until smooth. 7. To serve, spread the yogurt sauce on the bottom of the plate. Add the potatoes, then place the chicken on top. Spoon some of the juices from the baking dish over the chicken and potatoes. 8. Garnish by sprinkling crumbled feta cheese on top. The baked lemon can be replaced with fresh lemon slices or removed if you don’t like extra tanginess. Serve hot and enjoyy! #EasyRecipe #DinnerIdeas #chickenrecipe #chickendinner


فهد الشهراني✘بندر بن عوير🖤⤹‟• #وصلت_ياال40وجيت_لك_بابتسام_ماضاق_صدر_الرياض . @فهد الشهراني #مكسات_تصميمي_الوحيشي_s_k_r_10🖤
فهد الشهراني✘بندر بن عوير🖤⤹‟• #وصلت_ياال40وجيت_لك_بابتسام_ماضاق_صدر_الرياض . @فهد الشهراني #مكسات_تصميمي_الوحيشي_s_k_r_10🖤

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