Grilled chicken with organic herb mix, roasted potatoes and yogurt sauce
A good herb mix does most of the work for you: you only need to rub it in, let it rest for a while and grill. The chicken herb mix from 't Lof der Kruiden combines thyme, oregano, garlic, lavastone root and paprika in a way that gives poultry flavor from within, without needing salt. The lavastone root plays a silent but decisive role: the herb has a natural, broth-like savory quality that deepens the flavor. This recipe is built around a simple grilling method with roasted potatoes and a fresh yogurt sauce. It works just as well in the oven as on the barbecue.
Prep Time
15 minCook Time
40 minTotal
55 minDifficulty
EasyServings
4
Ingredients
- 4 pieces chicken legs
- 2 tbsp chicken seasoning
- 3 tbsp olive oil
- 1/2 juice lemon
- 800 g waxy potatoes in chunks
- 1 tbsp olive oil
- 1 tsp french thyme
- sea salt
- 200 g full-fat yogurt
- 1 clove minced garlic
- 1/2 juice lemon
- 1 handful fresh parsley or mint
- sea salt
- black pepper
Cook Time
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1Mix the herb blend with olive oil and lemon juice to form a crumbly paste. Rub the chicken pieces all over and let marinate for at least 30 minutes, preferably overnight in the refrigerator.
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2Preheat the oven to 200 °C. Mix the potato pieces with olive oil and thyme and spread over a baking sheet. Roast for 35-40 minutes, stirring halfway through, until golden brown and cooked through.
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3Grill the chicken on the barbecue or bake in the oven at 200 °C for 35-40 minutes, depending on thickness. The chicken is done when the meat is no longer pink at the bone.
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4Meanwhile, mix all ingredients for the yogurt sauce and adjust seasoning to taste.
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5Serve the chicken with the roasted potatoes and yogurt sauce.
Tips
- The marinade also works excellently for turkey, guinea fowl or chicken fillets.
- Add a handful of cherry tomatoes to the potatoes for the last 10 minutes in the oven.
- Leftover grilled chicken is excellent the next day cold in a wrap with the yogurt sauce.