Ingredients:

• 4 boneless, skinless chicken breasts (or thighs)

• 1 lb baby potatoes, halved

• 1/4 cup olive oil

• 2 tbsp lemon juice

• 1 tbsp lemon zest

• 3 cloves garlic, minced

• 1 tsp dried oregano

• 1/2 tsp paprika

• Salt and black pepper, to taste

• 1/2 cup Kalamata olives, pitted (optional)

• 1/4 cup crumbled feta cheese

• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven:

   • Preheat your oven to 425°F (220°C).

   • Line a large baking sheet with parchment paper.

2. Prepare the marinade:

   • In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, paprika, salt, and pepper.

3. Toss chicken and potatoes:

   • Place chicken and halved potatoes on the baking sheet.

   • Pour the marinade over everything and toss to coat evenly.

4. Bake:

   • Spread the chicken and potatoes in a single layer.

   • Bake for 20-25 minutes, or until chicken is cooked through (internal temperature 165°F/74°C) and potatoes are tender.

5. Add finishing touches:

   • Remove from oven. Sprinkle with olives and feta cheese.

   • Garnish with fresh parsley.

6. Serve immediately

   • Enjoy a complete Greek-inspired dinner with minimal cleanup!