Chicken with Green Onion Vinaigrette and Baked Potatoes with Feta

How to prepare chicken with green onion vinaigrette and baked potatoes with feta

1. Pat the chicken legs dry with paper towels and leave at room temperature for about 30 minutes. Sprinkle with salt, black pepper and then massage with oil. Then grill (if you have a grill pan follow the instructions here, if you have an outdoor grill you can use that).
   
2. For the vinaigrette, cut the green onion into rounds and finely chop the capers. Mix in a bowl and add the vinegar. Let it sit for 10 minutes. Then add the oil, salt, black pepper and if you want it spicy, some chili or finely chopped hot pepper.
3. When the chicken legs are done, pour the vinaigrette over them and mix.
   
4. Peel the potatoes and cut into 6 pieces lengthwise. Boil in salted water until a fork goes in but they're not fully cooked (about 8-10 minutes from when the water starts boiling). Drain and shake a few times in the colander so the water evaporates.
5. Add ground black pepper, salt and crumbled oregano over them. Mix to distribute the seasonings evenly. Pour the oil and mix again.
7. Spread the potatoes in the baking tray without crowding them.
8. Bake at 220C for 25-30 minutes (with extra browning program if you have it, they'll be done faster), until nicely browned on top. Stir twice during this time.
   * try to synchronize preparing the chicken legs with the potatoes, so they're ready at about the same time
   
9. Arrange the potatoes on a platter. Sprinkle with feta, as much as you want (I used about 30g). Place the chicken legs on top and pour the vinaigrette from the dish over them. Serve immediately.
   

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