Oven chicken and chips with yogurt-mint dip

Name: oven chicken and chips with yogurt-mint dip
Cook time: 20 min
Total time: 60 min
Yield: 4
Ingredients: 1 kg sticking potato; 500 g chicken drumsticks; 4 el traditional olive oil; 1 el dried oregano; 2 toe garlic; 4 twig fresh fresh mint; 1 lemon cleaned up; 200 ml full yogurt; 1 cucumber; 3 el honey mustard salad dressing

Chicken with oregano, garlic, potatoes, mint, lemon, yogurt, cucumber

Ingredients

Kitchen Stuff

1 baking tray
1 baking paper

Directions

Preheat the oven to 190 ° C.
Clean the potatoes and cut them into segments.
Divide them with the chicken drumsticks over a baking sheet covered with parchment paper. Mix the oil with the oregano and press the garlic above it.
Sprinkle the potato and chicken with the herb oil and sprinkle with salt and pepper. Bake in the oven for about 40 minutes until done. Turn halfway.
In the meantime, pick the leaves of the sprigs of fresh mint and cut finely. Grate the yellow skin of the lemon and squeeze out the fruit.
Mix the fresh mint and lemon zest with the yogurt and press the garlic on top. Season with lemon juice, pepper and salt.
Scrape the cucumber with a cheese slicer lengthwise into long slices. Mix with the dressing.
Serve the chicken and chips with the yoghurt-mint dip and the cucumber salad.