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Oven chicken and chips with yogurt-mint dip
Chicken with oregano, garlic, potatoes, mint, lemon, yogurt, cucumber
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Ingredients
Directions
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Preheat the oven to 190 ° C.
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Clean the potatoes and cut them into segments.
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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.
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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.
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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.
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Mix the fresh mint and lemon zest with the yogurt and press the garlic on top. Season with lemon juice, pepper and salt.
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Scrape the cucumber with a cheese slicer lengthwise into long slices. Mix with the dressing.
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Serve the chicken and chips with the yoghurt-mint dip and the cucumber salad.
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Nutrition
510Calories
Sodium6% DV155mg
Fat32% DV21g
Protein48% DV24g
Carbs18% DV53g
Fiber20% DV5g
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