One of September’s popular mains from Meet and Eat at Allendale Village Hall. All are welcome and we always have pay as you feel by cash donation. You might fancy making this at home!
Greek Lemon Chicken with Potatoes
- 1 teaspoon of salt
- 3/4 teaspoon of black pepper
- 125ml olive oil
- 75ml lemon juice (about 3 lemons)
- 2 teaspoons of mustard
- 1 teaspoon dried oregano
- 1 teaspoon of dried thyme
- ½ teaspoon of paprika
- 5 finely minced garlic cloves
Whisk the above ingredients together in a big bowl to make a marinade, then add 700g boneless, skinless chicken thigh or drumstick fillets, each fillet cut into about 3 pieces.
Make sure the chicken is covered and leave in marinade for 30 minutes. In the meantime, scrub and cut 700g of potatoes into 2.5 cm chunks. Deseed 3 peppers of any colour and cut into strips.
Put potatoes, peppers and chicken into a baking dish (about 9x13 inch), pouring over all the marinade. If you’re in a hurry, bake it at 200C for 40 minutes, but I think it’s better cooked at 180C for up to an hour and a half.
(Serves 4)
