This week’s Recipe of the Week is Roast Greek Chicken, baked potatoes, salad and tzatziki. The flavours from Greece hold very fond memories for us as almost 8 years ago we got married on the beautiful, stunning island of Santorini. 8 years ago, seriously? I just love tzatziki but unfortunately didn’t have the ingredients to make it myself this week. Our girls just love roast chicken and with some butter on top they also devoured the baked potatoes. As always, it’s difficult to get them to eat salad – what is it about raw vegetables that they don’t like? I always try to add a few things into the salad that they will like so they try something. Today, Dave and I were lucky enough to attend the Australian First Families of Wine Tasting event in Brisbane (AFFOW) – more to come on this. It’s rare that we are out by ourselves, without the girls! This meant no dinner duty for me today and the girls had leftovers from Saturday. Here’s a run down of the meals we enjoyed this week. All meals were homemade and enjoyed by the whole family.
Monday: Sugar-free chicken and avocado sushi, made with brown rice (the girls absolutely loved this and it was a lovely whole family activity to make them)
Tuesday: Chicken, vegetable, noodle stirfry
Wednesday: Beef and vegetable satay with brown rice
Thursday: Greek chicken, baked potatoes, salad and tzatziki (Recipe of the Week, see below)
Friday: Leftover beef and vegetable satay with brown rice
Saturday: Tarragon and lemon chicken and vegetable creamy pasta
Sunday: Leftover tarragon and lemon chicken and vegetable creamy pasta for the girls
Recipe of the Week: Greek Chicken, Baked Potatoes, Salad and Tzatziki
This recipe is very easy to make but packs lovely flavours. You can whip up whatever salad you like, I tend to use what I have on hand in the fridge. I served the chicken with baked potatoes but another lovely alternative would be to serve the dish with Gyros breads (ah the memories of Santorini!). This dish made enough for 2 adults, 2 small children and a baby.
5 chicken thighs, bone in
3 tbsp olive oil
3 tbsp lemon juice
1-2 tsp Greek seasoning (the main ingredients for greek seasoning are garlic, onion, cinnamon, nutmeg, salt, pepper, oregano and parsley), you could substitute with a few of these if you don’t have Greek seasoning
Potatoes (I used 10 small potatoes)
Salad (I used Cos Lettuce, Kalamata Olives, Tomato, Cheese, Cashews, Avocado)
Tzatziki (I bought mine)
- Preheat your fan oven to 200C
- In an ovenproof dish place your chicken thighs, pour over the lemon, oil and seasoning
- Wrap your potatoes in tinfoil and place straight into the oven on the rack along with your dish of chicken
- Bake for 45 minutes. I used small potatoes so this was enough time for them. Chicken thighs are so moist, the girls actually prefer them to the breast.
- In the meantime, prepare your salad
- Serve all hot at the table and enjoy the tzatziki on the potatoes and with the chicken
Let me know what you enjoy for dinner in the comments below. If you are interested in the Sushi Recipe I will post next week!