Serves: 2

INGREDIENTS:

• 2 chicken breasts (5 oz each)
• ½ cup chicken broth
• ¼ cup olive oil
• Juice of two lemons
• Zest of one lemon
• 4 cloves of garlic, minced
• ½ teaspoon honey
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ tablespoon fresh parsley, chopped
• 2-3 large Yukon gold potatoes Fresh dill for garnish

INSTRUCTIONS:

1. Cut your potatoes into thick wedges and bring a pot of water to a boil. Add the potatoes to the pot of boiling water and cook for 10-12 minutes. In the meantime, preheat the oven to 425°F.
2. In a large mixing bowl, combine the chicken broth, olive oil, lemon zest, lemon juice, honey, garlic, oregano, salt and pepper. Whisk the ingredients together in a bowl.
3. Add the chicken and half cooked potatoes to the bowl and marinate until all ingredients are well coated. 4. On a large lined baking tray add the chicken, potatoes and all of the marinade. Place the tray in the oven and cook for 18-20 minutes, or until chicken is cooked through and potatoes are crispy.
4. Remove the tray from the oven and let the chicken rest for 5 minutes, then sprinkle the dish with fresh parsley. Serve with lemon wedges, fresh dill and enjoy!

Calories: 507

• Protein: 26g
• Fat: 24g
• Carbohydrates: 43g
• Fibre: 3g