Greek Lemon Chicken with Potatoes & Tomatoes

Ingredients

• 3/4 cup (128 g) potato, in 1-inch (2.5 cm) chunks
• 2 tsp (10 ml) extra-virgin olive oil
• 1/2 tsp (1 g) dried oregano
• 4 tsp (20 ml) lemon juice
• 2/3 cup (90 g) cherry tomatoes
• 1 tbsp (15 g) kalamata olives, pitted
• 5 1/2 oz (150 g) chicken breast
• 1 garlic clove
• 2 1/2 tbsp (25 g) feta, crumbled
• 1 1/4 tbsp (5 g) dill, chopped
• a pinch of fine sea salt

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Method

1. Heat the oven to 425°F (220°C). Toss the potato with half the oil, oregano and a third of the lemon juice; roast on a rimmed baking sheet 25 minutes, until golden, adding tomatoes and olives for the last 5.
2. Rub the chicken with the garlic, salt, remaining oil and a third of the lemon juice; pan-cook it over medium-high, 5 minutes a side, to 165°F (74°C).
3. Scatter the feta and dill over and spoon the remaining lemon juice across; taste and salt if needed.