Greek Lemon Chicken and Potatoes

Laskaro, Vicki's Greek flatmate in London, was craving this dish from home and made it for everyone. It's understandable why she missed it; the lemon makes the chicken so tender and the spices are really flavorful.

Ingredients

Chicken

  • 3-4 boneless chicken breasts
  • Lemon, juice of
  • 3/4 Tbsp. dried oregano
  • 1/2 tsp. dried rosemary
  • 3/4 tsp. salt
  • 1/4 tsp. pepper
  • 2 garlic cloves, minced

Potatoes

  • 5-6 large potatoes, peeled and cut into big wedges
  • Lemon, juice of
  • 1/2 cup of olive oil
  • 1/2 cup water
  • 1/2 tsp. salt
  • 3/4 Tbsp. dried oregano
  • 1 tsp. dried rosemary
  • 1/4 tsp. pepper
  • 2-3 minced garlic cloves

Directions

  1. Preheat oven to 400°.
  2. Combine all ingredients for chicken and massage into chicken breasts. Put chicken in a big bowl and place in the fridge while preparing the potatoes.
  3. Put the potatoes and all remaining ingredients onto a large baking pan. Toss to coat.
  4. Start roasting the potatoes and when they're golden-brown (about 30 minutes), stir them to bring the white sides up and push to the side of the pan to make room for the chicken. (If all the water has evaporated and potatoes have started to stick to pan, add 1/2 cup more.)
  5. Add the chicken. Cook for about 15 minutes or until chicken starts to brown. Flip and return to oven and roast until tender.

Makes about 4-6 Servings