Ingredients:
4 boneless, skinless chicken thighs or breasts
500g baby potatoes, halved
2 tablespoons olive oil
Juice and zest of 1 lemon
2 garlic cloves, minced
1 teaspoon dried oregano
Salt and pepper, to taste
2 cups fresh arugula
Optional: lemon wedges, for serving
Directions:
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a large bowl, toss chicken and potatoes with olive oil, lemon juice and zest, garlic, oregano, salt, and pepper until well coated.
Spread everything out on the baking sheet in a single layer. Roast for 30–35 minutes, flipping the potatoes halfway, until chicken is cooked through and potatoes are golden and tender.
Remove from oven and scatter arugula over the hot tray so it wilts slightly. Serve immediately with extra lemon wedges on the side.
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Kcal: Approximately 420 kcal per serving
Servings: 4 servings
