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EN
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THE EXPERIENCE
THE EXPERIENCE
recipe by:
Madame Ginger
traditional
contemporary
Level of difficulty
Time needed
175 minutes
INGREDIENTS
INGREDIENTS FOR THE MARINADE
200g authentic DODONI Greek yoghurt 2%
juice of 1 lemon
zest of 1 lemon
2 tbsp olive oil
salt
freshly ground pepper
INGREDIENTS FOR THE BAKING PAN
3 potatoes
2 sweet potatoes
1 quince
2 onions
5 cloves of garlic
1 whole cut up chicken 
olive oil
salt
freshly ground pepper
rosemary
2 lemon halves
200g DODONI Light cheese
PREPARATION 
Gather all the ingredients for the marinade. While the chicken marinades, wash the potatoes, sweet potatoes and quince and peel them.
EXECUTION 
In a bowl mix the yoghurt, olive oil, lemon juice, salt, freshly ground pepper and lemon zest until smooth.
Dip the chicken pieces in the bowl, making sure that they are well covered by the marinade.
Cover the bowl with cling film and put in the fridge for 1 hour. Cut the potatoes, sweet potatoes and quince into large pieces and put them in a baking dish. Chop the onions and put them in the baking dish. Add the cloves of garlic and pour some olive oil on the dish’s contents. Sprinkle with salt and freshly ground pepper and mix well, so that the ingredients meld together.
Remove the chicken from the marinade and put it in the baking dish along with the lemon halves. Make sure that the chicken is placed on top of the vegetables and that its skin is facing upwards. Put some fresh rosemary on top of everything. Roast in a preheated oven, at 200οC for 1 hour, until the chicken gets a nice colour and the potatoes are soft enough.Take the baking dish out of the oven and top its contents with crumbled Light cheese.Put in the oven again and bake for 10 more minutes on the grill.
Serve hot.
