Greek Lemon Chicken & Potatoes

• Chicken breast(700 g)
• Potato(800 g)
• Onion(1)
• Garlic(4 cloves)
• Lemon(2)
• Olive oil(4 tbsp)
• Oregano(2 tsp)
• Paprika(1 tsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Chicken Stock(120 ml)
• Feta(120 g)
• Olives(80 g)optional
• Fresh parsley(15 g)

Method

1. 1

   Heat the oven to 220°C. Halve or quarter the {Potato} into chunky wedges, slice the {Onion} into thick wedges, finely chop the {Garlic}, zest and juice {Lemon}, and roughly chop the {Fresh parsley}.

   ~15 min

2. 2

   Spread the {Potato} and {Onion} in a large roasting tray. Toss with {Olive oil}, half the {Oregano}, the {Paprika}, half the {Salt}, and half the {Black pepper}. Pour in the {Chicken Stock} and roast for 20 minutes.

   ~20 min

3. 3

   Meanwhile, rub the {Chicken breast} with the remaining {Olive oil}, remaining {Oregano}, remaining {Salt}, remaining {Black pepper}, the chopped {Garlic}, and the zest and juice of {Lemon}.

   ~5 min

4. 4

   Remove the tray from the oven and turn the potatoes through the pan juices. Nestle the {Chicken breast} on top of the potatoes and scatter over the {Kalamata Olives}. Return to the oven and bake for 25 minutes, until the chicken is cooked through and the potatoes are tender.

   ~25 min

5. 5

   Scatter the {Feta} over the hot tray and let it soften for 2 minutes. Finish with the {Fresh parsley}, then serve the chicken over the potatoes and onion with the lemony pan juices spooned over.

   ~2 min