My son Brandon, loves any food that has Greek in its name. When I found this recipe of greek chicken and potatoes on Rouxbe online cooking school I knew was going to be a hit with him, after all the Pork tenderloin sandwiches are a weekly meal in our house( and that's a rouxbe recipe as well)

I was hesitant to make the full recipe, it makes a lot.... And my boys are not very good at eating leftovers. After careful consideration ( on not having to cook the following day) I made the full recipe.

The leftover chicken I cut it up in strips and store it in a glass container together with the pan juices, and from there they used the chicken, with some crumbled feta cheese and whole wheat buns to make "the best greek sandwiches ever" in Brandon's words. The recipe is for greek chicken and potatoes. If you make only the chicken you should make only half of the dressing recipe.

Greek chicken and for the Greek potatoes. Feeds 8 to 10 people. I'm a great fan of Rouxbe online cooking school and that's all thanks to my foodie friend Steve who introduced me to the site.

Ingredients for dressing enough for 8  single chicken breasts and the potatoes.

8 cloves of garlic

1/2 grainy  mustard

6 tbsp honey

1/2 cup Dijon mustard

1 tbsp of greek seasoning

1 tbsp lemon pepper

1/2 tsp sea salt

1/2 tsp pepper

3 tbsp lemon zest

1/2 cup lemon juice

2 1/2 cup vegetable oil

Start by peeling the garlic, place in a food processor and purée. Add grainy mustard, honey, Dijon mustard, greek seasoning, lemon pepper, salt and pepper. Pulse a few times to blend. Add lemon zest and juice. Keep the processor running wile you slowly pour the oil. Take care not to over mix. The consistency should be thick.

You can marinate the chicken ahead of time, for extra flavour. Just place the chicken in a large bowl and pour half of the dressing over it. Cover and place in the fridge for 2 hours.

To cook the chicken, preheat the oven to 400˚F. Line a baking sheet with parchment paper and lay the chicken on it. Discard any remaining dressing. Bake the chicken for 20 minutes, or until no longer pink inside. 

Let the chicken rest for 5 minutes before serving. Pour any pan juices over the chicken.

For the Greek potatoes. You will need.

1/2 recipe Greek dressing

1/8 cup chopped rosemary ( optional)

freshly ground black pepper.

8 large Yukon potatoes.

Wash the potatoes and cut of any damage parts. Cut the potatoes in wedges. Finely chop the rosemary if using ( I didn't have any in the house at that time )

Line a baking sheet with parchment paper. Toss the potatoes with the dressing, add the rosemary. Toss well.

Place the potatoes in a single layer on the baking sheet. Sprinkle with black pepper.

Place in a 400˚F preheated oven, and bake for 15 minutes. Remove from the oven, toss, return to the oven and bake for 15 to 25 minutes longer.

Serve with greek chicken, steamed veggies and a greek salad.

Make your own greek condiment. No MSG and no salt it's easier to control the sodium. I found this recipe on the rouxbe site, posted by Dawn the creator of the greek chicken recipe.

I usually make more and store it in a glass jar. Here is the recipe

1 1/2 Tsp Dried oregano

1 tsp dry mint

1 tsp dried thyme

1/2 tsp dried basil

1/2 dried marjoram

1/2 tsp dried onion ( or onion powder)

1/4 tsp dried minced garlic( or garlic powder)

Optional

pinch dry rosemary

pinch dried lemon peel

salt and pepper

I made mine X 10. Its convenient to have it  ready made on hand for other recipe that call for greek condiment.

PS. I got a few notices from readers that they can not post comments. It must be a problem from blogger :(   Thank you to all of you who tried to comment but were not able :)