Roasted Greek Chicken

chopped Greek salad, cucumber yogurt sauce

STARS

Greek spices adorn roasted chicken breast and fingerling potatoes in this humble Mediterranean classic. Serve with cucumber yogurt sauce to balance the savory flavor of these spices, and a chopped Greek salad comes for a fresh contrast to the rich potatoes.

Difficulty Level

Total Time: 4 hours

Active Time: 20 minutes

Ingredients

Marinade

2 garlic cloves
1 cup olive oil
2 tablespoon balsamic vinegar
2 lemons, juiced
2 teaspoons dried Mexican oregano
2 teaspoons sugar
2 teaspoons salt
1 teaspoon pepper
1 teaspoon sweet paprika

Chicken

4 boneless, skinless chicken breasts
1 pound fingerling potatoes, halved

Greek-O-De-Gallo

½ cup dill, chopped
¼ cup kalamata olives, drained and chopped
1 English cucumber, diced
1 tomato, diced
1 lemon, juiced
2 tablespoons olive oil
½ red onion, diced
Salt, to taste

Cucumber Mint Yogurt

¼ cup mint, chopped
¼ cup cilantro, chopped
½ cup sour cream
½ cup plain yogurt
1 cucumber, diced
Salt and pepper to taste

Directions

Combine all marinade ingredients in a blender until smooth. Divide the marinade in half. Coat the chicken in the half of the marinade and marinate overnight or for at least 4 hours.

Preheat the oven to 350°F.

Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22-28 minutes. Slice the chicken into ½ inch pieces on the bias.

Coat the potatoes in the remaining marinade on a baking sheet and roast for 18 minutes.

Combine all Greek-o-de-gallo ingredients in a bowl.

Combine all the cucumber mint yogurt ingredients in a bowl; purée if you like.

To serve, divide the chicken and potatoes between plates. Top with Greek-O-De-Gallo and Cucumber Mint Yogurt.