GREEK LEMON CHICKEN AND POTATOES dinner | chicken | glutenfree Chicken 6 chicken Marylands, skin-on and bone-in ¼ cup Greek yoghurt 2 tablespoons (40 ml) extra virgin olive oil 2 tablespoons (40 ml) fresh lemon juice 1 tablespoon Dijon mustard, gluten-free 4 garlic cloves, minced 1 tablespoon dried Greek oregano sea salt and freshly ground black pepper, to taste Potatoes 900 g–1 kg potatoes, peeled and cut into wedges 3 tablespoons extra virgin olive oil ¼ cup fresh lemon juice 1 tablespoon dried Greek oregano sea salt and freshly ground black pepper, to taste ½ cup water 1. Marinate the Chicken Combine the chicken with Greek yoghurt, olive oil, lemon juice, mustard, garlic, oregano, salt and pepper. Massage the marinade into the chicken and set aside. 2. Prepare the Potatoes Preheat oven to 200°C fan-forced / 220°C conventional. Line a roasting dish with baking paper. Add the potato wedges, olive oil, lemon juice, oregano, salt, pepper and water. Toss well to coat. 3. Add the Chicken Nestle the chicken amongst the potatoes, skin-side up, and spoon over any remaining marinade. 4. Cover and Roast Wet a large sheet of baking paper, scrunch and squeeze out excess water. Cover the chicken and potatoes, tucking in the edges. Roast for 1½ hours until tender and cooked through. 5. Uncover and Brown Remove the baking paper and roast uncovered for another 15 minutes until the chicken is golden. 6. Serve Spoon the lemony pan juices over the chicken and potatoes. Serve with Greek salad, rocket salad or crusty bread. 🍋 Full recipe details and step-by-step video: https://www.createcookshare.com/single-post/greek-lemon-chicken-and-potatoes #greekfood #chickenrecipe #greeklemonchickenandpotatoes #glutenfreerecipes - @createcookshare