Greek roast chicken with lemon and potatoes
~45 minbakedGreeceGluten-freeDairy-free
652kcal
50 gprotein
49 gcarbs
25 gfat
13 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 946 | 65 g |
| Emmagetting lean | 27% | 522 | 48 g |
| Jackgrowing | 24% | 457 | 35 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Chicken breast180 g
- Potatoes, waxy200 g
- Green beans150 g
- Tomatoes120 g
- Pitted olives30 g
- Extra virgin olive oil1 tbsp
- Lemons1
- Garlic3 cloves
- Chicken breast360 g
- Potatoes, waxy400 g
- Green beans300 g
- Tomatoes240 g
- Pitted olives60 g
- Extra virgin olive oil2 tbsp
- Lemons2
- Garlic6 cloves
- Chicken breast720 g
- Potatoes, waxy800 g
- Green beans600 g
- Tomatoes480 g
- Pitted olives120 g
- Extra virgin olive oil4 tbsp
- Lemons4
- Garlic12 cloves
From your store cupboard
Dried oreganoBlack pepperSalt
Method
- Heat the oven to 200 °C.
- Cut the potatoes into 3 cm pieces and spread them in the roasting tin in a single layer. Heaped on top of each other they steam in their own moisture instead of roasting.
- Set the chicken breasts among the potatoes.
- Pour over the olive oil and the lemon juice, add the crushed garlic, oregano, salt, pepper and 100 ml of water.
- Roast 35 minutes and halfway through spoon the juices from the bottom of the tin over the meat — that’s the whole trick to not drying chicken breast out in the oven.
- Add the green beans and the quartered tomatoes for the last 15 minutes. Any earlier and they fall apart to mush.
- The chicken is done when it’s white in the middle when cut, not pink.
- Scatter the olives over and let it rest 5 minutes in the tin, so the juices soak back into the meat.
- Heat the oven to 200 °C.
- Cut the potatoes into 3 cm pieces and spread them in the roasting tin in a single layer. Heaped on top of each other they steam in their own moisture instead of roasting.
- Set the chicken breasts among the potatoes.
- Pour over the olive oil and the lemon juice, add the crushed garlic, oregano, salt, pepper and 200 ml of water.
- Roast 35 minutes and halfway through spoon the juices from the bottom of the tin over the meat — that’s the whole trick to not drying chicken breast out in the oven.
- Add the green beans and the quartered tomatoes for the last 15 minutes. Any earlier and they fall apart to mush.
- The chicken is done when it’s white in the middle when cut, not pink.
- Scatter the olives over and let it rest 5 minutes in the tin, so the juices soak back into the meat.
- Heat the oven to 200 °C.
- Cut the potatoes into 3 cm pieces and spread them in the roasting tin in a single layer. Heaped on top of each other they steam in their own moisture instead of roasting.
- Set the chicken breasts among the potatoes.
- Pour over the olive oil and the lemon juice, add the crushed garlic, oregano, salt, pepper and 400 ml of water.
- Roast 35 minutes and halfway through spoon the juices from the bottom of the tin over the meat — that’s the whole trick to not drying chicken breast out in the oven.
- Add the green beans and the quartered tomatoes for the last 15 minutes. Any earlier and they fall apart to mush.
- The chicken is done when it’s white in the middle when cut, not pink.
- Scatter the olives over and let it rest 5 minutes in the tin, so the juices soak back into the meat.
Temperatures are for a conventional oven; with a fan, knock off 20 °C.
How to tell it’s done
- Chicken breast — Done when nothing pink is left at the thickest point and the juices run clear when you pierce it. Pink juice means it needs a little longer.
Allergens: none of the major allergens
