Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 2 lemons, juiced and zested
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 pound baby potatoes, halved
- 1 cup cherry tomatoes
- Fresh parsley, chopped (for garnish)
If you’re missing any ingredients, feel free to get creative. You can substitute chicken thighs for a richer flavor, or swap baby potatoes with sweet potatoes for a touch of sweetness.
Instructions
- Preheat your oven to 400°F. This high temperature ensures a crispy, golden finish.
- In a large bowl, whisk together the olive oil, lemon juice, zest, minced garlic, oregano, salt, and pepper. This marinade is the heart of the dish, infusing the chicken with bright, fresh flavors.
- Add the chicken breasts to the bowl, turning them to coat thoroughly. Let them marinate for at least 15 minutes. If time allows, marinate for up to an hour in the fridge for deeper flavor.
- While the chicken is marinating, arrange the halved potatoes and cherry tomatoes on a large baking sheet. Drizzle with a little olive oil, salt, and pepper, tossing to coat evenly.
- Place the marinated chicken breasts on the baking sheet amidst the vegetables, pouring any remaining marinade over the top. This step reminds me of my abuela’s way of using every bit of flavor, ensuring nothing goes to waste.
- Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender. A meat thermometer should read 165°F when inserted into the thickest part of the chicken.
- Garnish with freshly chopped parsley before serving. This final touch adds a pop of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International