Ingredients
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
Tzatziki
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
Method
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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