Greek Lemon Chicken with Golden Potatoes and Cucumber Salad

Name: Greek Lemon Chicken with Golden Potatoes and Cucumber Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 1 pound chicken breast (boneless, skinless); 1 pound baby Yukon gold potatoes (halved); 2 tablespoon olive oil; 2 tablespoon lemon juice (freshly squeezed); 1 teaspoon dried oregano; 1 teaspoon salt; 0.5 teaspoon black pepper (ground); 2 English cucumbers (medium, thinly sliced); 2 tablespoon fresh flat-leaf parsley (chopped)

Juicy chicken breasts baked on a sheet pan with tender Yukon gold potatoes, dried oregano, and fresh lemon, served with a crisp cucumber side salad.

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 2
Cuisine: Greek
Difficulty: Easy
Cost: $4.80/serving

Dietary

High-Protein
Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Low-Sugar
Low-Saturated-Fat

Ingredients

1 pound chicken breast (boneless, skinless)
1 pound baby Yukon gold potatoes (halved)
2 tablespoon olive oil
2 tablespoon lemon juice (freshly squeezed)
1 teaspoon dried oregano
1 teaspoon salt
0.5 teaspoon black pepper (ground)
2 English cucumbers (medium, thinly sliced)
2 tablespoon fresh flat-leaf parsley (chopped)

Instructions

Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
In a large bowl, toss the halved baby Yukon gold potatoes with 1 tablespoon of the olive oil, 1 tablespoon of the lemon juice, 1/2 teaspoon of the dried oregano, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
Spread the potatoes evenly on the baking sheet and roast for 10 minutes.
Rub the chicken breasts with 1/2 tablespoon of the olive oil, remaining 1/2 teaspoon dried oregano, 1/4 teaspoon of the salt, and remaining 1/4 teaspoon black pepper. Place the chicken onto the baking sheet alongside the potatoes.
Bake everything together for 25 minutes until the chicken reaches an internal temperature of 165 degrees F and the potatoes are tender and golden.
While roasting, toss the sliced English cucumber with the remaining 1/2 tablespoon olive oil, remaining 1 tablespoon lemon juice, remaining 1/4 teaspoon salt, and fresh flat-leaf parsley in a bowl.
Slice the roasted chicken and serve alongside the golden roasted potatoes and the refreshing cucumber salad.

Notes

Par-roasting the baby potatoes ensures they get perfectly tender inside and crisp outside by the time the chicken finishes.

Nutrition (per serving)

Calories: 637
Protein: 59.8 g
Carbohydrates: 56.2 g
Fat: 20.4 g
Fiber: 5.9 g
Sodium: 1297 mg
Saturated Fat: 3.1 g
Sugar: 6.9 g
Cholesterol: 160 mg