Mediterranean Baked Chicken with Lemon-Herb Potatoes and Tomato Rice

Mediterranean Baked Chicken with Lemon-Herb Potatoes and Tomato Rice ingredients

• 1.5 lbs Chicken Breast, boneless, skinless
• 4 large Potatoes, medium (Yukon Gold or Red Bliss), quartered
• 3 tbsp Olive Oil, extra virgin
• 1 large Lemon, juice of
• 1 tsp Dried Oregano
• 0.5 tsp Dried Rosemary
• 0.5 tsp Garlic Powder
• 1 tsp Salt
• 0.5 tsp Black Pepper, freshly ground
• 1 tbsp Olive Oil, extra virgin
• 0.5 Onion, small, finely chopped
• 2 cloves Garlic, minced
• 1.5 cups White Rice, long grain
• 1 Tomato, medium, finely diced
• 2.5 cups Chicken Broth, low sodium
• 0.5 tsp Salt
• 2 tbsp Fresh Parsley, chopped

How to make Mediterranean Baked Chicken with Lemon-Herb Potatoes and Tomato Rice

1. Preheat your oven to 400°F (200°C). Pat the 1.5 lbs chicken breasts dry with paper towels to ensure a crispy exterior when roasted.
2. In a large bowl, combine the 4 large quartered potatoes with 2 tablespoons of extra virgin olive oil, the juice of half a large lemon, 1 teaspoon of dried oregano, 0.5 teaspoon of dried rosemary, 0.5 teaspoon of garlic powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Toss until the potatoes are evenly coated.
3. On a separate baking sheet, arrange the seasoned 1.5 lbs chicken breasts. Drizzle with the remaining 1 tablespoon of extra virgin olive oil, the juice of the other half of the large lemon, and sprinkle with the remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
4. Arrange the seasoned potatoes in a single layer on one large baking sheet or two smaller ones. Roast in the preheated oven for 20 minutes.
5. After 20 minutes, add the seasoned chicken breasts to the baking sheet with the potatoes (or a separate sheet if needed). Continue to roast for another 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) at its thickest part and the potatoes are tender and golden brown.
6. While the chicken and potatoes roast, prepare the tomato rice. Heat 1 tablespoon of extra virgin olive oil in a medium saucepan over medium heat. Add the 0.5 finely chopped onion and sauté for 3-4 minutes until softened and translucent. Stir in the 2 minced garlic cloves and cook for another minute until fragrant.
7. Add the 1.5 cups of white long grain rice to the saucepan and stir for 1-2 minutes to toast slightly. Stir in the 1 finely diced tomato, 2.5 cups of low sodium chicken broth, and 0.5 teaspoon of salt. Bring the mixture to a boil over high heat.
8. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15-18 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.
9. Remove the saucepan from the heat and let it rest, still covered, for 5 minutes. After resting, fluff the rice gently with a fork.
10. Once the chicken and potatoes are cooked, remove them from the oven. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute. Serve the roasted chicken and lemon-herb potatoes alongside the tomato rice, garnished with fresh chopped parsley if desired.

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