Wednesday, 17 December 2014
Greek Chicken & Potatoes
I used to live on the Danforth in Toronto - aka Greektown. There was a restaurant there that I absolutely died for, so I used that for inspiration for tonight's dinner. We had greek salad with feta cheese, lemon and oregano chicken and potatoes, and whole wheat pitas with fresh tzatziki - delish!!
4 chicken breasts
1/3 cup olive oil
Juice from 1 lemon
1 tsp salt and pepper (each)
1 tsp oregano
1/2 tsp thyme
4 garlic cloves
2 russet potatoes
1. In a large bowl mix together olive oil, lemon juice, salt, pepper, oregano, thyme, and garlic. Divide mixture in half by pouring half into another bowl.
2. Put chicken breasts into the one bowl with the mixture and toss. Cover with foil and put in the fridge for 1 hour to let marinate.
3. Peel and chop potatoes into 1-2 inch pieces. Toss potatoes in the mixture and lay on a pan. Place into an oven at 425* and bake for 45 minutes.
4. Bake chicken for 25 minutes.
Serve with greek salad, pita bread, and tzatziki!