1100 gms whole chicken 

    100 gms lemon marinade 

    100 gms potatoes, sliced

    30 gms Tzatziki 

    Lemon wedge

    Lemon Mustard Sauce

    15 gms garlic

    1 gm oregano, dry 

    210 gms lemon juice 

    250 gms olive oil 

    5 gms Thyme fresh 

    40 gms honey 

    60 gms dijon mustard 

    10 gms chicken stock powder 


    250 gms greek yoghurt

    20 gms dill leaves 

    10 gms white vinegar 

    50 gms olive oil 

    130 gms cucumber 

    4 gms salt 

    2 gms white pepper 

    2.5 gms garlic, chopped 

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Ingredient Substitution Guide


1. In a mixing bowl, combine all the ingredients for lemon mustard sauce together and blend to a smooth consistency. This will act as the marinade.

2. Marinate the chicken with lemon mustard sauce overnight.

3. Placing the chicken in a baking tray, cover it with butter paper and aluminum foil, and bake at 170 C for 30 minutes.

4. Uncover the chicken and finish roasting for an additional 20 minutes for a golden-brown colour.

5. In a large mixing bowl, pour in the Greek yoghurt.

6. Add in all the other tzatziki ingredients and mix well.

7. Store tzatziki in the chiller till use.

8. Slice the potatoes into even thin slices and marinate with the lemon dressing. And grill to order.

To assemble

1. Using a warm dinner plate, place a tablespoon of the lemon mustard sauce.

2. Place the grilled potatoes.

3. Top with the half-cut roasted chicken.

4. Serve with a side of Tzatziki and lemon wedge.

Recipe courtesy: Caya Restaurant, Dubai

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