Chicken Thighs Athenian

I'm giving the whole recipe, but I made this with pilaf and thought that the potato mixture really wasn't necessary - and that's what requires most of the effort in this dish! The fam loooved these :)

Estimated Times
Preparation Time 25 mins.
Cooking Time 35 mins.
Standing Time 30 mins
Serves: 4 (2 thighs each)

Ingredients:
4 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon crushed, dried oregano
1/8 teaspoon ground black pepper
8 fresh chicken thighs

2 potatoes, peeled and quartered
2 teaspoons vegetable oil
2 cloves garlic, crushed
1 teaspoon white wine vinegar
1/4 cup yogurt
1 tablespoon vegetable oil

Combine lemon juice, olive oil, salt, oregano and pepper in a large bowl. Add chicken thighs to bowl; turn to coat with marinade. Cover and refrigerate for 30 minutes, turning once.

Meanwhile cover potatoes with water in a saucepan and cook for about 20 minutes, or until tender; drain. In a blender or food processor, combine potatoes, oil, crushed garlic and vinegar. Blend until smooth; add yogurt and mix well; keep warm.

Remove chicken from marinade; reserve marinade. Coat saucepan with remaining oil; sauté chicken thighs over medium heat. Cook for 5 minutes on each side; reduce heat and add marinade.

Cover and cook, turning often, until chicken is tender, about 25 minutes. Serve potato mixture with chicken.