This dish of Greek chicken and potatoes is packed with bright flavours (and only has 8 ingredients); it’s also made in the same pan for easy clean up! Perfect for a quick and healthy weeknight meal.
Happy Sunday, wonderful readers!
I know I didn’t post last week and I’m so sorry! My editor went on a trip for the weekend (hey mom!), but she’s back now and so am I. Last Sunday it snowed like crazy here. To make it feel like Christmas (because there’s more to Christmas than shiny balls and coloured lights), we decided to spend the day outside playing in the snow with our cat – like true Canadians! But snow isn’t enough so this weekend we’re decorating our house a bit so we can really start to feel the Christmas spirit! Are you feeling it yet?
Anyway, I’ve been meaning to share this recipe with you for a while, but for some reason I never got around to it. I know this isn’t a super Christmas-y recipe, but it’s delicious and light and healthy, and it almost makes you feel like it’s still summer (even if it might be -30°C out, like it is here). This is also a great recipe for those healthy eating New Years resolutions that everyone likes to make! Basically, you should just make this. You won’t be disappointed.
This dish of Greek chicken and potatoes is packed with bright flavours (and only has 8 ingredients); it's also made in the same pan for easy clean up! Perfect for a quick and healthy weeknight meal.
- 3 tbsp dried oregano
- 4 cloves garlic, minced (4 tsp)
- 3 tbsp olive oil
- 3 tbsp lemon juice*
- 1 tsp black pepper
- 2 tsp salt
- 2 chicken breasts, boneless and skinless
- 1 lb baby potatoes, quartered (about 3 cups)
- Preheat oven to 385°F. Grease a baking tray or line it with parchment paper.
- In small mixing bowl, whisk the oregano, garlic, olive oil, lemon juice, black pepper, and salt.
- Put cut potatoes in a medium sized mixing bowl, and pour half of the above mixture over them. Toss to coat them with the marinade.
- Spread the potatoes on the baking tray, leaving space in the middle for the chicken.
- In the same mixing bowl, put the chicken breasts and the rest of the marinade. Coat the chicken breasts with the marinade and place them on the same baking tray between the potatoes.
- Bake for 40-45 minutes, or until the potatoes are tender and the chicken has reached an internal temperature of 165°F.**
* If you are squeezing your own lemon juice (as opposed to bottled lemon juice), feel free to add the lemon zest for extra flavour. ** Actual cooking time will depend on how big the chicken breasts are, and how big you've cut your potatoes.