Ingredients
For the chicken
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 pieces lemons (zested and juiced)
- 3 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- to taste salt and pepper
For the potatoes
- 1 pound baby potatoes (halved)
- Fresh parsley (chopped, for garnish)
Method
Preparation
- Preheat your oven to 425°F (220°C).
- In a medium bowl, combine olive oil, lemon zest, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper. Whisk until well blended.
- Add baby potatoes to the bowl with half of the marinade. Toss thoroughly to coat.
- Spread the potatoes evenly on a baking sheet, cut side down.
- Pat chicken breasts dry with paper towels and brush with the remaining marinade. Arrange on the baking sheet alongside the potatoes.
Cooking
- Place the pan in the preheated oven and roast for about 25-30 minutes, flipping the potatoes and chicken halfway through.
- Ensure chicken reaches an internal temperature of 165°F (74°C) and potatoes are fork-tender.
- Sprinkle with chopped parsley before serving.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 18gSaturated Fat: 3gSodium: 480mgFiber: 4gSugar: 2g
Notes
For extra flavor, marinate the chicken and potatoes for a few hours or overnight. You can use different vegetables like carrots or green beans if desired. Cut potatoes evenly for consistent cooking.
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