Greek-Style Chicken Legs and Potato Salad

Ready in
1 hr 5 min
For this recipe, let your chicken legs marinate while you prepare the yogurt and fresh herb potato salad with a light, non-fat yogurt made with Canadian dairy and you’ll be enjoying this Mediterranean-inspired meal in no time!

Serving Size


Estimated Cost*


Per Serving

Prep Time

10 min

Cooking Time

55 min

Price/Availability Effective Date: February 10, 2014


1 cup Great Value 0% Plain Yogurt 0%
1 tsp Lemon zest
2 cloves Garlic grated
0.5 tsp Salt
0.25 tsp Pepper
1 tsp Oregano minced
4 med Chicken Legs Quarters
1 lb Red Potatoes baby potatoes
2 tbsp Dill pickle fresh, minced
3 med Green Onions sliced


  1. In a large bowl, mix yogurt, lemon, garlic, salt and pepper. Reserve ½ cup of the mixture and set aside. Stir oregano into remaining yogurt mixture and add chicken; toss to coat. Cover and refrigerate for 30 min or up to 1 day.
  2. Add potatoes to a medium saucepan and cover with water. Bring to a boil. Uncover and cook until potatoes can be easily pierced with a paring knife or fork, about 10 to 12 min. Drain and run under cold water until cool. Cut potatoes in half and toss with reserved yogurt sauce, dill and green onions in a medium bowl.
  3. Heat barbecue to medium-low. Add chicken and cook 22 to 24 min or until cooked through (165F), turning halfway. Serve with potato salad.

+Not available at Walmart.
++Available in select stores only.

* Estimated cost per person based on prices for ingredients listed in the recipe as of the Price/Availability Effective Date. Like products may be substituted. Prices and selection may vary by store. Certain items not available in all stores, or at Walmart. Ingredient availability confirmed as of the Price/Availability Effective Date. Seasonal items available at peak only. Check with your local store or for availability.

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