Oven Roasted Potatoes, Tomatoes, and Chicken
Serving Size / Yield
- 6 chicken breasts
- 1 ½ tablespoons olive oil
- 2 garlic cloves, finely chopped
- freshly ground black pepper
- juice of ½ lime
- 5 potatoes, chopped
- 30-40 cherry tomatoes
- ¼ cup olive oil
- 1 large handful fresh oregano leaves + 2 extra sprigs
Preheat oven to 400 degrees.
Heat the olive oil in a large pan over medium/high heat.
Add in the chicken and garlic.
Season with salt and pepper and cook until brown.
When finished, squeeze lime juice all over chicken.
Take a large pot of water and set to a boil. Cook the potatoes until tender and drain.
Place the chicken on a cutting board and chop into pieces.
Use a food processor to chop up the oregano leaves.
Now add olive oil, salt, and pepper and continue processing until you have a green oil.
Add the potatoes, tomatoes, and chicken to the baking dish and pour the green oil over top.
Bake for 25 to 30 minutes.