Description
A simple and flavorful one-pan Greek recipe featuring tender lemon-marinated chicken breasts and baby potatoes roasted to golden perfection with garlic and oregano.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 1/2 cup freshly squeezed lemon juice
- 1/4 cup extra virgin olive oil
- 2 tsp dried oregano (preferably Greek)
- Salt and pepper to taste
Vegetables
- 1 lb baby potatoes, halved
Garnish
- Fresh parsley (optional for garnish)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken and potatoes.
- Make the marinade: In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper until well combined.
- Marinate the chicken: Add the chicken breasts to the bowl and toss them thoroughly in the marinade until fully coated.
- Prepare the potatoes: Halve the baby potatoes and add them to the bowl with the chicken and marinade, mixing to evenly coat the potatoes.
- Arrange in baking dish: Transfer the chicken breasts and potatoes to a baking dish, laying everything in a single layer to ensure even cooking and browning.
- Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the chicken is golden brown and cooked through, and the potatoes are tender.
- Garnish and serve: Optionally, sprinkle chopped fresh parsley over the cooked dish before serving for a fresh, herbaceous finish.
Notes
- You can swap baby potatoes for fingerling potatoes if desired.
- Make sure chicken breasts are evenly sized for consistent cooking.
- For extra crispiness, broil for 2-3 minutes at the end of baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
