Garlic Chicken & Greek Potatoes (Printable Version)
# What You’ll Need:
→ Lemon Garlic Chicken
01 -
2 sliced boneless, skinless chicken breasts
02 -
2 tbsp olive oil
03 -
3 minced garlic cloves
04 -
1 tbsp lemon juice
05 -
1 tbsp chopped fresh oregano
06 -
½ tsp dried thyme
07 -
Salt and black pepper to taste
→ Garlic Potato Bites
08 -
2 medium Yukon Gold potatoes, diced into ½-inch chunks
09 -
1 tbsp olive oil
10 -
3 minced garlic cloves
11 -
1 tsp chopped fresh rosemary
12 -
Salt and black pepper to taste
→ Mushroom Cream Sauce
13 -
4 oz finely chopped cremini mushrooms
14 -
2 tbsp olive oil
15 -
2 minced garlic cloves
16 -
¼ cup fresh basil leaves
17 -
2 tbsp grated Parmesan cheese
18 -
2 tbsp heavy cream
19 -
1 tbsp lemon juice
20 -
Salt and black pepper to taste
# Steps to Follow:
01 -
Mix chicken slices in a bowl with olive oil, garlic, lemon juice, oregano, thyme, salt and pepper. Let it sit for at least 15 minutes.
02 -
Heat your oven to 220°C. Toss potato chunks with olive oil, garlic, rosemary, salt and pepper in a bowl. Place them on a baking sheet in one layer and cook for 20–25 minutes until they're golden and soft. Don't forget to flip them halfway.
03 -
Get a skillet or grill pan hot over medium-high heat. Cook the chicken for about 3-4 minutes on each side until it's no longer pink and has nice brown marks. Put it aside when done.
04 -
Pour olive oil into a skillet over medium heat. Throw in your mushrooms and garlic. Cook them for about 5-7 minutes until they're soft and juicy. Put this mix in a blender with basil, Parmesan, cream, and lemon juice. Blend until it's smooth. Add salt and pepper how you like it.
05 -
Put your golden potato chunks on plates or in bowls. Add the chicken slices on top. Pour plenty of the creamy mushroom sauce over everything. Serve it right away while it's hot.
# Additional Notes:
01 -
Let your chicken soak in the marinade for at least 15 minutes to get more flavor.
02 -
Turn those potatoes over halfway through cooking so they brown evenly.