-
1
Cut the chicken into pieces and put in a pan.Mix half of the olive oil, 2 teaspoons of mustard, 1 pinch of oregano and 1 tablespoon of lemon juice.
-
2
With a kitchen brush, spread the mixture onto the chicken pieces, turn the pieces all over and reapply until you spread the whole mixture onto the chicken parts.
-
3
Put the chicken in a bowl and put aside.
-
4
You must drop the whole mixture in the bowl, not just the chicken parts.
-
5
Unpeel the potatoes and cut them in pieces (sized like a chestnut).
-
6
In a blender mix the remaining oil, the lemon juice, the mustard, the oregano, the dill, the onion rings and the salt.
-
7
Put a saucepan on the stove(at the highest temperature).
-
8
Now is the time to use the vegetable broth Pour the mixture in the saucepan and add the broth and when it starts boiling add the potatoes.
-
9
You have to mix it up so the potatoes will be covered with some of the mixture in the saucepan.
-
10
Cover the saucepan and wait.
-
11
This will have to boil for about 10 minutes so you may have to add some water in it.
-
12
Preheat the oven at 350F
-
13
Get a pan and place the chicken pieces with their sauce in it.
-
14
make sure you have them all together at the one side of the pan.
-
15
Don't spread them, they have to be close.
-
16
After the 10 minutes boiling, take the saucepan off the stove and put the slightly cooked potatoes in the pan.
-
17
You have to put the whole mixture in there as you did with the chicken.
-
18
Season everything with black pepper and the remaining oregano.
-
19
Place the pan in the oven for 1 1/2 hour approximately.
