Greek Chicken & Potatoes Recipe
Author: 
 
Ingredients
  • Chicken Marinade:
  • ⅓ cup olive oil
  • ⅓ cup fresh lemon juice
  • 4 garlic cloves, minced
  • 2 teaspoons dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 chicken breasts, skinless & boneless
  • Potatoes:
  • 3 pounds potatoes, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ¼ teaspoon black pepper
Instructions
  1. Chicken:
  2. Mix the marinade ingredients in a large Ziploc food storage bag.
  3. Add chicken to the bag, seal the bag closed and shake well to mix.
  4. Place bag of marinating chicken in the refrigerator to allow to marinate for at least 3 hours. I usually put the food storage bag inside another grocery bag just to make sure there's no leaking or dripping.
  5. Preheat oven to 425F.
  6. Place chicken in baking dish. Discard remaining marinade.
  7. Cook chicken for 40 minutes (turning over after 20 minutes).
  8. Potatoes:
  9. I cook these in my T-fal Actifry but you could bake them in the oven instead. The cooking time in the oven would be longer than in the Actifry.
  10. In a small bowl, mix the olive oil, lemon juice & spices together.
  11. Place potatoes in the ActiFry and pour olive oil mixture over top. Bake for 30 minutes or until potatoes are tender and golden brown.
Recipe by Moms & Munchkins at https://www.momsandmunchkins.ca/2017/01/03/greek-chicken-recipe/