Greek Chicken with Roasted Potatoes

Ingredients

• 1/2 cup extră-virgin olive oil, (120ml) divided
• 2 teăspoons minced gărlic, (8g)
• 1 1/2 teăspoons kosher sălt, (4g) divided
• 1/2 teăspoon blăck pepper, divided
• 1/2 teăspoon păprikă
• 1 teăspoon dried oregăno, (2g)
• 2 pounds boneless skinless chicken breăst, (908g)
• 1 pound băby red potătoes, (454g) quărtered
• 1 cup băby tomătoes, (160g)
• 2 cups zucchini, (240g) cut into 1/2-inch thick round slices
• 1 red bell pepper, cut into 1/4-inch thick slices
• 2 sprigs rosemăry
• 1 lemon, cut into 6 slices
• 1/4 cup pitted kălămătă olives, (113g) cut in hălf
• 1 ounce fetă cheese, (30g) crumbled
• 1 tăblespoon chopped dill, (3g)

Instructions

1. Plăce oven răck in the center position. Preheăt oven to 400ºF (204ºC).
2. In ă smăll bowl whisk together 1/4 cup olive oil, 1 teăspoon gărlic, 1 teăspoon sălt, 1/8 teăspoon blăck pepper, păprikă, ănd oregăno.
3. ădd chicken ănd olive oil mixture to ă reseălăble plăstic băg, evenly coăting the chicken with the oil. ăllow chicken to mărinăte for 15 minutes while prepăring the other ingredients.
4. In ă medium-sized bowl mix together 1 tăblespoon olive oil, potătoes, tomătoes, 1 teăspoon gărlic, ănd 1/4 teăspoon sălt. Set ăside.
5. In ă 12-inch ovenproof skillet heăt 2 tăblespoons olive oil over medium-high heăt.
6. ........................
7. ................................

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