½ lb / 680 gr potatoes, cut into 2’’ / 5 cm pieces
2 lb / 900 gr chicken breasts
¼ cup olive oil
2 tablespoons lemon juice
2 tablespoons salt, divided
1 tablespoon dried oregano
1 tablespoon dried dill
1 tablespoon garlic powder
Instructions
Bring a large stock pot filled with water to a boil. Add 1 tablespoon salt along with the potatoes and boil for 6 min. Drain the potatoes into a colander and allow them to cool completely.
To make the Greek marinate in the dressing shaker combine, olive oil, lemon juice, the remaining tablespoon of salt, oregano, garlic powder and dill and shake to combine.
In a large bowl toss the cooled cooked potatoes with half of the Greek marinade until the potatoes are coated. Use the same bowl to toss the chicken breasts with the remaining dressing until is well coated.
Heat the oven to 400ºF/ 200ºC and brush a baking sheet with a bit of olive oil to prevent from sticking. Spread the chicken and potatoes and transfer onto the oven. Bake until the internal temperature of the chicken reaches 165ºF / 74ºC – about 20 to 25 min. If you want to add some color to the chicken and potatoes broil for another 5 min.
