This recipe sounds really appealing, but I can't make it because of an allergy. Is there a substitution that can be made for the mustard?

Dijon Mustard Substitution:

1 tablespoon dry mustard (if you can use it)
1 teaspoon water
1 teaspoon white wine vinegar
1 tablespoon mayonnaise and a pinch of sugar

Now if you can't use the dry mustard then maybe just try adding a bit more lemon juice or white wine vinegar. Without the mustard the dressing will not be as thick (as it has both Dijon and grainy mustard) so you may want to add some powdered parmesan (or something like that) to help thicken the dressing.

Hope this helps! Good luck

Thank you very much for the suggestions (especially the last, I can't use dry mustard), I'll give it a try.

I like this recipe very much and have made it several times . I would like to make extra dressing to save time for another day's meal . How long do you think this dressing can be kept before using ?

The dressing should last for quite a while in the refrigerator. There is garlic in there, which makes some people leery, but because there is an acid in the dressing (the lemon juice), it should be fine.

I know that I have had leftovers before and used it a few weeks later and it still tasted very good. Not sure exactly how long the flavor will keep though. I suggest you try it fresh and then after storing it for a week or so, give it another try to see if there is any difference in flavor.

Hope this helps!

I know I'm mentioning this really late but I wonder if Veena A's family didn't like the chicken as much because of the fresh oregano and thyme? The only real difference between the potatoes and the chicken is that the potatoes use fresh rosemary and parsley instead of oregano and thyme. Perhaps it is one of those flavours that taste's off to your family? You could always try to make the chicken with the fresh rosemary and parsley instead and see if it makes a difference. HTH!

Great recipe!!! And also a big plus also goes to Dawn for the Greek seasoning mix!!!

Love to cook, love this site!!!

My wife's words about this recipe. I made the chicken and potato's and they were great, I had a guy in my new house doing my closets and he said " I don't know what that is but I'm staying for dinner" lol.

Made this with the potatoes, grilled vegetable olivada and spanakopita. Also made the tzatziki sauce. I did make my own Greek seasoning and didn't have any "taste" issues that people were describing above.
I think next time I would turn on the broiler for a bit to brown and crisp the potatoes as they seemed a little too soggy for me. They did brown, but would prefer crispness.
The chicken with the tzatziki was amazing. Will definitely make this again.

I am looking forward to trying this but I noticed that the instructions read "finely chop the oregano and thyme" and the listed ingredients are rosemary and thyme. Is there a correction needed?

Good catch. Funny after all this time no one has noticed that. In the video we used oregano and thyme; however we often use rosemary instead of thyme. Good luck and enjoy. Cheers!

Hi! I'm wanting to make this dinner along with a salad that I make often. I'm wondering if the flavors will mesh or not... The salad I make is a cumin butter bean sald that has a lemon based dressing. I'm wondering if the cumin will throw the whole dish off? I'm still experimenting with spices and am not sure what goes with what... help?

Thanks,
Sherry

I'm sure it would be tasty. Cumin is popular in Mediterranean cooking. The more you cook, the more you'll be able to "visualize" what the flavors in a recipe will be like and you'll be able to gauge how well each dish will go with another.

To start, think in regions. For example, you probably wouldn't serve a Mexican dish with a Thai dish. But since Greece, the Mediterranean and the Middle East are all in the same general area (and they all use cumin in their cooking), the flavors of each dish should work fine together. Hope this helps! Cheers!

p.s. "The Flavor Bible" is a good reference book when it comes to pairing foods and combining flavors.

Thanks Kimberley, for your advice and the book! I really appreciate it and will let u know how it goes! :)

The Greek Seasoning recipe by Dawn calls for dried Lemon Peel. Do you buy this in the spice section of your local market. I have fresh Myer lemmons I use for everything. Is it too strong for this recipe?

Dried lemon peel can be found in many Greek, Mediterranean or specialty food markets. You can also dry your own. Simply remove the zest (no pith), and then place it onto a tray in a single layer and keep somewhere dry and warm. Once it's completely dried (usually about 2 to 3 days), place it in an airtight container.

For this recipe I personally prefer the tartness of regular lemons but you can use Meyer lemons. Just note that they are sweeter and less acidic than regular lemons so you will not necessarily end up with the same results. Cheers!

We loved this recipe but it made far more than we could use for one meal. I would like to save time for future meals by prepping the same amount but either freezing half the chicken marinated but uncooked or cooking it all and freezing half. Will one way provide better quality than the other or are both considered to be poor options?

Thanks in advance for your help.

It is better to freeze the raw chicken in the marinade. This way, you won't overcook the chicken by cooking it twice when you go to reheat it. In fact, you do not need to marinate the chicken beforehand. Make the marinade, toss in the raw chicken and freeze in well-sealed, plastic freezer bags. Thaw in the refrigerator before cooking. The meat will marinate during thawing. Cheers!

I have been living in Greece the past 30 years -there is no such thing as greek seasoning here or dried lemon peel-they mostly use fresh ingrediants and do not put so many herbs in one dish-also spanakopita does not have any nuts of any kind-I dont know where you got that from!

Several weeks ago I made the Lemon Roasted Potatoes with this marinade for a dinner party. After marinating the potatoes and placing them on the roasting tray I couldn't bring myself to throw away the excess marinade. I figured it would be ok to reserve the marinade since it was potatoes and not raw chicken I was initially using the marinade for. Anyway, the day after the dinner I put the excess marinade in a ziplock bag with three chicken breast and froze them. After about three weeks of being in the freezer I thawed and cooked the chicken breast, as recommended by the recipe. Wow......so so tender, juicy and lemony. I just thought the Chicken Souvaki was my favorite Rouxbe chicken recipe. I will make this again very soon!

Sounds like you had one delicious meal Cindi—so glad you enjoyed it. Cheers!

Would the dressing freeze well /

You could try freezing the dressing. It may split a bit but just re-emulsify it once it thaws. Cheers!

I had the same experience as Veera. It worked great on potatoes, probably one of the best roasted potatoes I've had, but for the chicken, it wasn't our favourite. I used boneless skinless thighs. Not enough flavour (I think it lacked salt) and I didn't get much browning. I kept feeling like BBQing it or broiling would have been better, but maybe that would have led to burning before the chicken was fully cooked inside. Perhaps thighs just aren't meant for baking, although I do bake them with a breaded coating sometimes and they are good.

I have lots of marinade left so I may try doing some breasts, maybe even cut & skewer them.