Greek Dinner: Lemon Chicken, Crispy Potatoes and Tzatziki

Bring together the best of Greek cooking on one plate: juicy chicken breast in a lemon-and-oregano marinade, crispy buttered potatoes, a fresh salad and cooling tzatziki. The balance of textures and flavors — from the vivid tang of lemon to the silky creaminess of yogurt — makes this dinner wonderfully versatile and deeply appetizing.

Ingredients

Chicken

• Chicken breast — 1.3 lb | 600 g
• Olive oil — 2 tbsp | 30 ml
• Lemon juice — 2 tbsp | 30 ml
• Dried oregano — 1 tsp | 1 tsp
• Salt — 3/4 tsp | 3/4 tsp
• Black pepper — 1/4 tsp | 1/4 tsp

Potatoes

• Potatoes — 1.3 lb | 600 g
• Butter — 1 oz | 30 g
• Salt — 1/2 tsp | 1/2 tsp

Fresh salad

• Tomatoes — 2 medium
• Cucumber — 1 large
• Red onion — 1/2
• Parsley — 0.4 oz | 10 g
• Olive oil — 2 tbsp | 30 ml
• Salt — 1/4 tsp | 1/4 tsp

Tzatziki

• Cucumber — 1 small
• Thick plain yogurt — 7 oz | 200 g
• Garlic — 2 cloves
• Dill — 0.4 oz | 10 g
• Olive oil — 2 tbsp | 30 ml
• Wine vinegar — 1 tbsp | 15 ml
• Salt — to taste
• Black pepper — to taste

Step-by-step recipe

1. Marinate the chicken: combine the olive oil, lemon juice, oregano, salt and pepper. Slice the breast lengthwise into 2–3 thin cutlets, coat with the marinade and leave for 20 minutes.
2. Prepare the potatoes: peel and cut into large wedges, then simmer in salted water for 10–12 minutes until just tender. Drain and let them steam-dry for 2–3 minutes.
3. Pan-fry the potatoes: melt the butter in a skillet and cook the wedges over medium heat for 8–10 minutes until golden and crisp, then season with salt.
4. Make the tzatziki: grate the small cucumber on the coarse side of a grater and squeeze out the liquid. Mix with yogurt, finely chopped dill, minced garlic, olive oil, vinegar, salt and pepper. Chill in the refrigerator.
5. Make the salad: slice the tomatoes and large cucumber, thinly slice the red onion and chop the parsley. Dress with olive oil and salt, then toss gently.
6. Cook the chicken: heat a dry grill pan or regular skillet. Cook the cutlets for 3–4 minutes per side until golden and cooked through.
7. To serve: arrange the potatoes, chicken and salad on plates. Add a generous spoonful of tzatziki. If you like, finish the chicken with a pinch of oregano and a light squeeze of lemon juice.

Nutritional value per serving

Tips and variations

• Use thick yogurt for the tzatziki: Greek yogurt or any plain yogurt, lightly strained through cheesecloth if needed.
• For an even crispier potato crust, shake the potatoes gently in a colander after boiling — the roughened surface browns beautifully.
• You can bake the chicken at 428°F | 220°C for 12–15 minutes instead of pan-frying.
• Add olives or feta to the salad for an even more authentic flavor.

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