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@m383985:

music & memories 🎶📺
music & memories 🎶📺
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Region: GB
Tuesday 27 October 2026 16:58:48 GMT
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carolannedixon
carolannedixon :
[Starry hearts][Starry hearts][Starry hearts]
2026-10-27 18:09:21
2
alzt1982
💋💋Alison 🌹🌹 :
[Red heart][Red heart][Red heart]
2026-10-27 17:02:28
1
cheryl.briggs
Cheryl Briggs :
[Like][Like][Like]
2026-10-27 17:18:39
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부분 5 -
부분 5 - "미국이 절대 포기 못한다" 주한미군이 사기급인 이유
What’s for dinner tonight? A little taste of sunshine in a pot! 🍋 This Greek lemon chicken and potatoes is an easy weeknight dinner where the oven does all the hard work. Served with a fresh Greek salad, it’s a meal I come back to time and time again. Definitely a family favorite! Prep time: 20 minutes Bake time: 2 hours Yields: 7-8 servings Ingredients: 4 to 5 golden potatoes, peeled and quartered (3 lbs) 7 pieces of chicken (bone-in thighs and drumsticks work beautifully, but use your favorite!) (2 lbs. 10 oz ) You can also use boneless pieces as well, reduce bake time by 30 minutes. For the sauce: Juice of 2 large lemons about 1/2 cup 1/4 cup good-quality olive oil 1 tbsp Dijon mustard 6 garlic cloves, minced 2 to 3 tsp salt A few sprigs of fresh oregano or 1 tbsp. Dried oregano 1/4 cup water Dairy free Greek salad: 6 Persian cucumbers 3 beefsteak tomatoes 1 red pepper 1/2 red onion 1 cup pitted Kalamata olives 1 bunch flat head parsley Dressing: 1/3 cup olive oil 1/4 cup fresh lemon juice 2 tbsp. Red wine vinegar 2 minced garlic cloves 1 tbsp. dried oregano 2 tsp. salt 1 tsp. black pepper Instructions: Prep the chicken and potatoes: 
Peel and rinse your golden potatoes, then cut them into large wedges. Wash and pat dry your chicken pieces. Layer in your pot:
Arrange the chicken pieces in a large oven-safe pot or braiser (I use a 14-inch cast iron). Lay the potato wedges on top. 
Tip: If your pot has plastic handles, wrap them in foil and you're good to go in the oven. No oven-safe lid? Cover with parchment and foil. Make the sauce:
In a jar, combine the olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt, and oregano. Give it a good shake until everything is well mixed and emulsified. Assemble:
Pour the sauce evenly over the chicken and potatoes. Add 1/4 cup water to the jar, mix again and pour over. Bake:
Cover and bake in a preheated oven at 375°F (190°C) for 1 hour and 30 minutes. Finish uncovered:
After 1.5 hours, remove the lid, baste the chicken and potatoes with those delicious juices, and return to the oven uncovered for 30 minutes, until everything is golden and caramelized. While the chicken is baking, prepare the salad. Combine everything in a bowl. Prepare the dressing in the sane jar as the sauce for the chicken. Mix well and dress salad. Toss and enjoy ❤️ Every bite is bursting with flavor — fresh, zesty, and comforting. Let the oven do the work, and enjoy a little taste of Greece right at home. #onepanmeal #sivanskitchen #EasyRecipe #greekchicken #chickenandpotatoes
What’s for dinner tonight? A little taste of sunshine in a pot! 🍋 This Greek lemon chicken and potatoes is an easy weeknight dinner where the oven does all the hard work. Served with a fresh Greek salad, it’s a meal I come back to time and time again. Definitely a family favorite! Prep time: 20 minutes Bake time: 2 hours Yields: 7-8 servings Ingredients: 4 to 5 golden potatoes, peeled and quartered (3 lbs) 7 pieces of chicken (bone-in thighs and drumsticks work beautifully, but use your favorite!) (2 lbs. 10 oz ) You can also use boneless pieces as well, reduce bake time by 30 minutes. For the sauce: Juice of 2 large lemons about 1/2 cup 1/4 cup good-quality olive oil 1 tbsp Dijon mustard 6 garlic cloves, minced 2 to 3 tsp salt A few sprigs of fresh oregano or 1 tbsp. Dried oregano 1/4 cup water Dairy free Greek salad: 6 Persian cucumbers 3 beefsteak tomatoes 1 red pepper 1/2 red onion 1 cup pitted Kalamata olives 1 bunch flat head parsley Dressing: 1/3 cup olive oil 1/4 cup fresh lemon juice 2 tbsp. Red wine vinegar 2 minced garlic cloves 1 tbsp. dried oregano 2 tsp. salt 1 tsp. black pepper Instructions: Prep the chicken and potatoes: 
Peel and rinse your golden potatoes, then cut them into large wedges. Wash and pat dry your chicken pieces. Layer in your pot:
Arrange the chicken pieces in a large oven-safe pot or braiser (I use a 14-inch cast iron). Lay the potato wedges on top. 
Tip: If your pot has plastic handles, wrap them in foil and you're good to go in the oven. No oven-safe lid? Cover with parchment and foil. Make the sauce:
In a jar, combine the olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt, and oregano. Give it a good shake until everything is well mixed and emulsified. Assemble:
Pour the sauce evenly over the chicken and potatoes. Add 1/4 cup water to the jar, mix again and pour over. Bake:
Cover and bake in a preheated oven at 375°F (190°C) for 1 hour and 30 minutes. Finish uncovered:
After 1.5 hours, remove the lid, baste the chicken and potatoes with those delicious juices, and return to the oven uncovered for 30 minutes, until everything is golden and caramelized. While the chicken is baking, prepare the salad. Combine everything in a bowl. Prepare the dressing in the sane jar as the sauce for the chicken. Mix well and dress salad. Toss and enjoy ❤️ Every bite is bursting with flavor — fresh, zesty, and comforting. Let the oven do the work, and enjoy a little taste of Greece right at home. #onepanmeal #sivanskitchen #EasyRecipe #greekchicken #chickenandpotatoes
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Mong ngày của bạn cũng tràn ngập hương vị ngọt ngào như ly sinh tố chuối này ✨ #xuhuong #chualanh #nấm #anvat
Mong ngày của bạn cũng tràn ngập hương vị ngọt ngào như ly sinh tố chuối này ✨ #xuhuong #chualanh #nấm #anvat

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