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Mandy

Greek Chicken with Potatoes

Juicy chicken breast roasted with lemon, garlic, oregano and parsley, surrounded by crispy potato wedges. A simple weeknight dinner for two with very few ingredients.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 2 servings
Course: Main Course
Cuisine: Greek
Ingredients Method Notes

Ingredients
  

  • 1 chicken breast boneless, skin on, split in half
  • 2 medium russet potatoes scrubbed and cut into wedges
  • Greek extra virgin olive oil a generous drizzle
  • 1 to 2 lemons depending on how juicy they are
  • 4 to 5 cloves garlic crushed
  • 2 tbsp fresh parsley
  • 2 tbsp oregano
  • salt and black pepper to taste

Method
 

  1. Preheat the oven to 375 degrees F.
  2. Rinse the chicken breast halves and place them in a 9 by 13 roasting pan.
  3. Scrub the potato skins, cut each potato in half, then into wedges, and arrange them around the chicken.
  4. Drizzle the chicken and potatoes generously with olive oil.
  5. Squeeze the lemon juice over the entire dish.
  6. Scatter the crushed garlic and fresh parsley evenly over the top, then sprinkle with oregano, salt and black pepper.
  7. Bake for 45 minutes, basting the chicken and potatoes often with the pan juices.
  8. Once the chicken is cooked through, place the pan under the broiler until the skin and potatoes reach your desired crispness.

Notes

Chicken is done when the thickest part reaches 165 degrees F. Serve with lemon garlic spinach or a Greek salad.