Lemon-oregano chicken with tomato yoghurt and village salad recipe | Gourmet Traveller

Ingredients

• 100 ml olive oil
• ½ cup (firmly packed) fresh oregano
• 1 tbsp dried Greek oregano (see note)
• 1 lemon, unpeeled, coarsely chopped
• 3 garlic cloves
• 2 tbsp red wine vinegar
• 8 chicken thigh fillets, skin on
• 16 fresh bay leaves
• Village salad
• 1 iceberg lettuce, coarsely chopped
• 1½ Lebanese cucumbers, coarsely chopped
• 2 tbsp mint
• 1 spring onion, thinly sliced
• 1 thick slice of Greek feta (about 100gm)
• 1½ tbsp extra-virgin olive oil
• Juice of ½ lemon, or to taste
• Tomato yoghurt
• 500 gm Greek yoghurt
• 6 vine-ripened tomatoes
• 1 garlic clove, finely chopped