Marinated Chicken with Roasted Potatoes

Instructions

• 1
  Preheat the oven to 200 °C top/bottom heat and line a baking sheet with parchment paper.
• 2
  Wash the potatoes thoroughly and halve them. In a large bowl, mix the potato halves with 2 tbsp rapeseed oil, salt, and pepper. Place the potatoes cut-side down on the baking sheet and bake in the oven at 190–200 °C for approx. 50–55 minutes until golden brown and crispy.
• 3
  Meanwhile, prepare the meat: Halve the chicken breast fillets lengthwise and pound them to a thickness of approx. 0.5–1 cm with a meat mallet. In a bowl, mix 3 pressed garlic cloves, 50 g natural yogurt, grated lemon zest, the juice of one lemon, 1 tbsp rapeseed oil, salt, and pepper to form a marinade. Turn the meat in it and let it marinate in the refrigerator for approx. 10 minutes.
• 4
  For the dip, press one garlic clove and finely chop the chives. In a small bowl, mix the garlic, chives, 1 tbsp lemon juice, and the remaining 100 g natural yogurt. Season with salt and pepper.
• 5
  About 15 minutes before the potatoes are done, heat a contact grill or a pan over medium to high heat. Grill the marinated chicken breast strips on it for 4–6 minutes per side until fully cooked through and juicy.
• 6
  Serve the grilled chicken with the hot roasted potatoes and the fresh yogurt dip. Enjoy your meal!