creamy lemon honey salad dressing

This creamy salad dressing is light, effortless to make, and bursting with flavour. While its name suggests it’s just for salads, it also makes an incredible marinade for chicken! And it’s ideal for those who prefer to skip mayonnaise-based dressings.  This recipe is a must-try. Looking For more dressings?  Explore these recipes!

you will need

1/3 to 1/2 cup fresh lemon juice (for a bold lemony flavour, use 1/2 cup)
3/4 cup extra virgin olive oil
4 small cloves of garlic, roughly chopped
2 teaspoons Dijon mustard
1 to 2 tablespoons honey
1 tablespoon dried oregano
2 teaspoons fine sea salt
1 teaspoon black pepper

method

Add all ingredients in a 2-cup measuring cup or bowl. Use an immersion blender to combine. Do a taste test and adjust accordingly. And that’s it! I said it was an easy dressing to make. 🙂

This rich and flavorful dressing transforms baked chicken into an irresistibly savoury delight. For the best results, marinate bone-in, skin-on chicken thighs in the fridge for at least two hours. Meanwhile, cut potatoes into evenly sized pieces and arrange them in a baking pan. Lightly toss the potatoes with some of the dressing.  Place the marinated chicken thighs on top of the potatoes, allowing the juices to infuse the dish as it roasts. Bake at 425°F for 15 minutes, then reduce the temperature to 375°F and continue cooking for another 50 minutes until golden and tender.

the culinary chase’s note:

This dressing keeps well in the refrigerator for up to 14 days. Enjoy!