Prep Time: 30 minutes Cook Time: 1 hour
Recipe Adapted From: Recipe Tin Eats Serves: 4
An easy Greek marinade to take a chicken breast to the next level. Served with crispy, lemony potatoes, this makes a well rounded, easy meal.
This recipe was featured in our March 2024 Kitchen Intuition Cooking Workshop. Feel free to watch the video at the bottom of the page and cook alongside us!
Ingredients:
Chicken/marinade:
- 1-2 lb chicken breast, fat trimmed & cubed
- 1 cup yogurt
- 1 lemon, juiced
- 3 cloves garlic, minced
- 2 TBSP olive oil
- 1 tsp paprika
- 1 tsp red pepper or ¼ tsp cayenne
- 1 tsp oregano
- salt and pepper to taste
Potatoes:
- 2 lbs potatoes
- 3 cloves garlic, minced
- ½ cup olive oil
- ¾ cup water
- 1 tbsp dried oregano
- 2 lemons, juiced
- 1 tsp flour or cornstarch
- salt and pepper to taste
Directions:
- Preheat the oven to 400F
- Trim & cube chicken
- Combine all the marinade ingredients with cubed chicken in a bowl or ziplock for 30 minutes
- cut the potatoes into wedges and place them on a large metal roasting pan.
- Into a bowl add the remaining ingredients and blend. Pour mixture over the potatoes and season well with salt and pepper.
- Bake for 40 minutes, until a nice golden crust has formed on the potatoes; turn them out of the oven, toss them a little bit to bring them upside down, sprinkle with a pinch of oregano and put back into the oven for another 30-40 minutes.
- If all of the liquid has been absorbed and the pan appears to be getting dry, add 1/4-1/2 of a cup hot water into the pan or some extra lemon mixture, before they have fully browned
- The secret for these extra crispy Greek lemon potatoes is to sprinkle the potatoes with some flour, as it helps to form a nice golden crust around them. Don’t be afraid of over-baking them- they will become even more delicious!
- Prepare salad
- Heat pan with 1-2 tbsp olive or canola oil and stir fry chicken until browned and fully cooked.