Name: Greek chicken with lemon potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, patted dry; 12 oz Yukon Gold potatoes, cut into 1-inch wedges; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 2 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp water

Nutrition

Per serving

616 calories

Protein: 55g; 35% of calories
Carbs: 60g; 38% of calories
Fat: 19g; 27% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, half the oregano, and half the salt. Place the potato wedges on a half-sheet pan and toss with the lemon mixture and the water. Spread them out in a single layer and roast for 15 minutes.
While the potatoes roast, season the chicken breast with the remaining oregano, salt, and the black pepper. Move the potatoes to one side of the pan and place the chicken on the other side. Return the pan to the oven and roast for 20 minutes more. Done when opaque in the center, 165°F.
Remove the pan from the oven. Let the chicken rest for 5 minutes before slicing. Serve the sliced chicken alongside the roasted potatoes.

Nutrition

Ingredients

Instructions

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