Name: Greek Garlic Chicken with Rosemary Roasted Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 boneless, skinless chicken breasts, sliced; 2 tbsp olive oil; 3 cloves garlic, minced; 1 tbsp lemon juice; 1 tbsp fresh oregano, chopped; ½ tsp dried thyme; Salt & freshly cracked black pepper to taste; 2 medium Yukon Gold potatoes, cut into ½-inch cubes; 1 tbsp olive oil; 2 cloves garlic, minced; 1 tsp fresh rosemary, chopped; Salt & freshly cracked black pepper to taste; 8 oz cremini mushrooms, finely chopped; 2 tbsp olive oil; 2 cloves garlic, minced; ¼ cup fresh basil leaves; ¼ cup heavy cream; 2 tbsp balsamic vinegar; 2 tbsp fig jam (or finely chopped dried figs); Salt & freshly cracked black pepper to taste

Description

Indulge in the vibrant flavors of the Mediterranean with Greek Garlic Chicken and Rosemary Roasted Potatoes. This delightful dish features tender chicken marinated in aromatic garlic, fresh herbs, and zesty lemon, grilled to perfection. Paired with crispy Yukon Gold potatoes infused with fragrant rosemary, this meal is a feast for both the eyes and palate. To elevate your dining experience, a creamy mushroom basil pesto sauce drizzled with a tangy fig-balsamic glaze adds sophistication and depth. Perfect for family dinners or entertaining guests, this dish is not only easy to prepare but also offers a nutritious option that everyone will love.

Ingredients

Scale

2 boneless, skinless chicken breasts, sliced
2 tbsp olive oil
3 cloves garlic, minced
1 tbsp lemon juice
1 tbsp fresh oregano, chopped
½ tsp dried thyme
Salt & freshly cracked black pepper to taste
2 medium Yukon Gold potatoes, cut into ½-inch cubes
1 tbsp olive oil
2 cloves garlic, minced
1 tsp fresh rosemary, chopped
Salt & freshly cracked black pepper to taste
8 oz cremini mushrooms, finely chopped
2 tbsp olive oil
2 cloves garlic, minced
¼ cup fresh basil leaves
¼ cup heavy cream
2 tbsp balsamic vinegar
2 tbsp fig jam (or finely chopped dried figs)
Salt & freshly cracked black pepper to taste

Instructions

1. Marinate sliced chicken in olive oil, garlic, lemon juice, oregano, thyme, salt, and pepper for at least 30 minutes.
2. Grill the marinated chicken on medium-high heat until cooked through.
3. Toss potato cubes with olive oil, garlic, rosemary, salt, and pepper; roast at 425°F (220°C) for 20-25 minutes until golden.
4. Sauté mushrooms and garlic; blend with basil leaves and cream to make the pesto sauce.
5. Simmer balsamic vinegar and fig jam until thickened for the glaze.
6. Serve grilled chicken over crispy potatoes, drizzled with sauce and glaze.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Grilling/Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 plate (approximately 350g)
Calories: 480
Sugar: 7g
Sodium: 620mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 35g
Cholesterol: 85mg

Keywords: Marinate the chicken overnight for enhanced flavor. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C). Feel free to substitute turkey or lamb for the chicken.