Greek Style Chicken

THIS… is what Sunday night dinner is all about. This is the perfect comfort meal you can enjoy en famille on a cold Sunday night. The beauty of this recipe lies in its ease of preparation. The cooking is largely unattended and you have dinner ready in no time. This dish can be served on its own, but you can add other vegetables in the same pan. Don’t forget to include a few pieces of bread you can dunk in the sauce.

INGREDIENTS
Serve 4
8 Pieces of chicken thighs (you can also use a whole chicken cut in various pieces)
5 Large Potatoes peeled and cut in quarters
Vinaigrette :
4 Garlic cloves finely minced
1/3 Cup of Olive Oil
Juice of 2-3 Lemons
1 Large Tablespoon Dijon Mustard
1 Large Teaspoon dried Oregano
Salt & Pepper to Taste
60 Ml Water

PREPARATION
Preheat your oven at 180 Celsius
The preparation is easy enough. Simply place the cut potatoes at the bottom of your baking tray / pan (I use a Le Creuset pot with a lid). Generously salt and pepper the potatoes.
Place the chicken pieces on top of the potatoes. Again, salt and pepper generously.
In a small jar, pour the chopped garlic, the Dijon mustard, olive oil, lemon juice and oregano. Shake well to ensure all the ingredients are well mixed and pour over the chicken pieces.
Take that same jar and fill it with water (about 60ml) Put the lid on and shake it well to capture all the bits and pieces left in it and again pour over the chicken pieces. That is about it !
Put the lid on and bake in the oven for 1 1/2 hour until tender.
Remove the lid and bake for another 30 minutes.
Serve with a piece of baguette and enjoy a fabulous meal.