Description
Crispy potatoes and tender chicken baked with a fiery Lebanese spice blend. A quick, flavorful weeknight meal.
Ingredients
Units
Scale
- 1 lbs (700 g) baby yellow potatoes
- 3/4 cups (177 ml) olive oil
- 10 cloves garlic
- Salt
- Freshly ground pepper
- 1/2 tsp cayenne pepper
- 1/2 cups (118 ml) chopped parsley
- 1/4 cups (60 ml) Lemon juice
- 4 large chicken breasts
Instructions
- Preheat oven to 500°F (260°C) with a baking sheet inside.
- When oven is hot, remove baking sheet and spray with cooking spray. Spread the baby potatoes into one layer and roast for 10 minutes.
- While potatoes are roasting, mix the olive oil, minced garlic, salt, pepper, cayenne pepper, parsley, and lemon juice in a medium-sized bowl. Reserve.
- Season chicken breasts with salt and pepper.
- In a large skillet, over medium-high heat, heat the olive oil and brown the chicken breasts on both sides, about 4-5 minutes per side.
- Once potatoes are done roasting for 10 minutes, add the chicken breasts to the baking sheet and pour the marinade into the chicken and potatoes, tossing so everything is nicely coated. Return the baking sheet to the oven and roast for another 10-15 minutes or until chicken is cooked through (165°F (74°C)) and potatoes are tender.
- Sprinkle with fresh parsley and serve.
Notes
- For extra flavor, marinate the chicken in the spice mixture for at least 30 minutes before cooking.
- If you prefer less heat, reduce the cayenne pepper to ¼ teaspoon or omit it entirely.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 40
- Fiber: 5
- Protein: 30
- Cholesterol: 100