Lemon Oregano Chicken and Potatoes

By á-5173

Ingredients

• 1 1/4 pound or so boneless skinless chicken breasts cut into 1/2 “ chunks (one package of chicken)
• 1/2 cup lemon juice
• 1/2 cup white wine
• 1/4 cup extra virgin olive oil
• 4 tsp dried oregano (from spice jar)
• 1 tsp salt
• 1 tsp pepper
• 4 small Idaho potatoes or equivalent amount of other potatoes, peeled and cut into 3/4” cubes (approximately)

Details

Servings 4

Preparation

Step 1

1. Put chicken in plastic bag set in bowl. Whisk together remaining ingredients except potatoes. Pour over chicken. Close bag and marinate in refrig for 1 to 2 hours (no linger or chicken will get tough).
2. Meanwhile peel and cut potatoes into approximate ¾ inch chunks.
3. Pre heat oven to 450 F
4. Pam a small casserole. Spread potatoes in casserole. Roast 15 minutes in oven.
5. Add chicken chunks and marinade (pour all from bag over potatoes).
6. Cover with foil and bake for 30 minutes longer.
7. Remove foil, stir. Bake 15 minutes longer.

Remove form oven and let stand for 10 minutes to redistribute juices. Serve with vegetables