Greek Chicken and Potatoes & Lettuce and cucumber salad

Greek Chicken & Potatoes

Ingredients

For Chicken and Potatoes 

  • 3 lb chicken pieces, bone in and skin on

  • Salt

  • 4 gold potatoes clean, cut into thin wedges

  • 1 yellow onion, halved then sliced

  • 1 tsp black pepper

  • 1 lemon, sliced

  • 1 cup chicken broth

  • 6 to 12 pitted quality kalamata olives, optional

  • Fresh parsley, for garnish

For the Lemon-Garlic Sauce 

  • ¼ cup extra virgin olive oil 

  • ¼ cup lemon juice

  • 12 fresh garlic cloves, minced

  • 1 ½ tbs dried rosemary or oregano)

  • ½ tsp ground nutmeg

Instructions

  1. Preheat oven to 365 degrees F.

  2. Pat chicken dry and season generously with salt .

  3. Arrange potato wedges and onions in the bottom of a baking dish or pan. Season with salt and 1 teaspoon black pepper. Add the chicken pieces.

  4. Make the lemon-garlic sauce. In a small mixing bowl, whisk together ¼ cup extra virgin olive oil with lemon juice, minced garlic, rosemary, and nutmeg. Pour evenly over the chicken and potatoes.

  5. Arrange lemon slices on top. Pour chicken broth into the pan from one side (do not pour broth over the chicken).

  6. Bake in heated oven uncovered for 1 hour or until chicken and potatoes are tender.  

  7. Remove from heat and add kalamata olives, if you like. Garnish with a little bit of fresh parsley.

*In flyer March 3 - 9, 2024
Recipe and photo credit: The Mediterranean Dish

Lettuce & Cucumber Salad

Ingredients

  • 1 butter cup lettuce leaves separated

  • 1 cucumber thinly sliced lengthwise

  • 70 gr parmesan shaved

  • 3 tbs lemon juice

  • 2 tbs olive oil

  • 1 tsp Dijon mustard

  • 1/2 tsp caster sugar

  • sea salt and cracked black pepper

Instructions

  1. To make the lemon dressing, place the lemon juice, oil, mustard and sugar in a bowl, sprinkle with salt and pepper and mix to combine. Set aside.

  2. Place the lettuce, cucumber and parmesan in a bowl, drizzle with the lemon dressing and toss to combine.

*In flyer March 3 - 9, 2024
Recipe and photo credit: In Simone’s Kitchen

Annah Kassen