Greekstyle Chicken & Potatoes with Lemon-Mustard Sauce

Herbs, Olive and Lemon... Need we say more? The potatoes prepared in this recipe lie somewhere between chips and oven potatoes, the idea is they're faster to make. This sauce is a copy from a small town restaurant in Nemea, Greece that was probably made with the drippings from the chicken and has the elements of a provencal sauce!

Ingredients (Makes 1)

Chicken Breast , Tenders or Chicken Thighs

1 Large Potato (Russet) - Peeled and sliced into 1/4 thick ciircles

1 tsp Dried Rosemary

1 tsp Dried Oregano

1 tsp Dried Thyme

1 tsp Dried Sage powder

Black Pepper

Salt

1 tsp Garlic Powder

Olive Oil

1 Lemon

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Sauce:

Olive Oil

Lemon

Brown Mustard

Mayonnaise

Salt

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Steps - Chicken

• If possible , marinade the chicken in a ziploc bag with the spices, and olive oil listed in the ingredients, for 1 hour up to 24 hours..

• If not marinating, prepare the spices in a bowl, blend together. First rub the chicken with olive oil, then rub on the spice mix. This will ensure a crust. If marinating, you may want to add another level of sage powder for a better crust.

• This works best grilled on high heat, and depending on the size of the chicken, should take 8-15 minutes, flipped once.

Steps - Potatoes

• These potato slices can also be grilled on an oiled surface/grates, but can be a little difficult to handle and break apart.

• Ideally, a large non stick pan/skillet or even cast iron can be used. A cover/lid is recommended.

• After slicing the potatoes, dress them with the same spices that were in the chicken, plus olive oil and lemon. Make sure the slices have absorbed at least a little oil to avoid sticking.

• Heat your skillet to medium heat. You should not need to add more oil, but be prepared to do so if the potatoes are drying out.

• Add the potatoes slices to the skillet, try not to move them (5 minutes). Keep uncovered

• As soon as the potatoes have browned on the face side down, and they're un-sticking from the pan, flip them.

• After 3 minutes, to help steam and cook them through, add a few tablespoons of water and lemon juice, and cover the pan (this will induce some splattering!).

• The potatoes should be fork tender when finished, remove and/or keep covered, add lemon.

Lemon Mustard Sauce

• Stone Ground or Brown Mustard works best. Dijon is also an option.

• In case you want to make more than 1 serving, here is the rough ratio of ingredients.

• 50% Mayonnaise, 30% Mustard, 20% Olive Oil, Lemon Juice to taste..