Greek chicken and potatoe traybake

smh.com.au

Kerrie Ann Coleman

1.2 kg bone-in, skin-on chicken thighs and drumsticks (I use 4 or 5 of each, depending on their size)

subheading: CHICKEN MARINADE:

¾ cup Greek yoghurt (180g)

½ cup lemon juice (2 large or 3 small lemons)

2 tbsp extra virgin olive oil

2 tbsp white wine vinegar

6 garlic cloves, finely crushed or grated

1 ½ tbsp dried oregano

1 tsp cooking salt

½ tsp black pepper

subheading: SMUSHED LEMON POTATOES:

500g baby potatoes

2 tbsp olive oil, divided

½ tsp salt, divided

zest of one lemon

1 tbsp lemon juice

subheading: BEANS:

300g green beans

2 tsp extra virgin olive oil

pinch of salt and pepper

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