Main Ingredients
4 large boneless, skinless chicken breasts
3 medium russet potatoes, peeled and quartered
½ cup freshly squeezed lemon juice
â…“ cup Greek olive oil
4 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon dried rosemary
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper (optional)
¾ cup chicken broth, divided
1 teaspoon chopped fresh oregano (for garnish)
Instructions
Preheat the oven to 400°F (200°C) and lightly oil a large roasting pan or baking dish. In a large bowl, combine the chicken breasts and potatoes with lemon juice, olive oil, garlic, oregano, rosemary, salt, pepper, and cayenne. Toss well until everything is evenly coated. Arrange the chicken breasts in the center of the prepared pan and place the potatoes around them. Drizzle with ½ cup of chicken broth and spoon any remaining marinade over the top. Roast in the oven for about 35–40 minutes, turning the potatoes once halfway through, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove the chicken and keep warm. Set the oven to broil, toss the potatoes in the pan juices, and broil for 3–4 minutes until lightly crisped. Place the roasting pan on the stovetop over medium heat, add the remaining ¼ cup of chicken broth, and scrape up any browned bits from the bottom. Strain the pan juices and drizzle over the chicken and potatoes. Garnish with fresh oregano and serve warm.
Additional Information
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: Approximately 520 per serving
Chef’s Tips
For extra tenderness, marinate the chicken for 1–2 hours before roasting.
Add lemon slices to the pan for more citrus aroma.
Include cherry tomatoes or green beans for a colorful twist.
Serve with tzatziki or a crisp Greek salad for a complete meal.