Greek Lemon Herb Chicken with Roasted Potatoes

Ingredients

• 6 oz Chicken breast
• 2 tbsp Olive oil
• 2 tbsp Lemon juice
• 1 tsp Lemon zest
• 2 cloves Garlic
• 1 tsp Dried oregano
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 10 oz Baby potatoes
• 0.5 cup Cucumber
• 0.75 cup Cherry tomatoes
• 2 tbsp Red onion
• 1 tbsp Red wine vinegar

Instructions

1. 1

   Heat oven to 425°F (220°C). Cut potatoes into bite-size chunks.

2. 2

   Toss potatoes with 1 tbsp olive oil, half the salt, and black pepper. Spread on a baking sheet and roast 20 minutes.

3. 3

   Meanwhile, mix lemon juice, lemon zest, remaining 1 tbsp olive oil, minced garlic, oregano, remaining salt, and pepper. Rub over chicken.

4. 4

   After potatoes roast 20 minutes, push them to one side and add chicken to the sheet. Roast 15–18 minutes until chicken reaches 165°F (74°C).

5. 5

   For salad, combine cucumber, halved cherry tomatoes, and red onion with red wine vinegar and a pinch of salt.

6. 6

   Slice chicken and serve with roasted potatoes and the cucumber-tomato salad.