Marinated Chicken with Roasted Potatoes

Instructions

• 1
  Preheat the oven to 200°C and line a baking sheet with parchment paper.
• 2
  Clean the potatoes and cut them in half. Then take a larger bowl, mix the halved potatoes, 2 tablespoons of oil, salt, and pepper, and arrange the seasoned potatoes on the lined baking sheet, cut side down. Place the sheet in the oven and bake for 50–55 minutes at 190–200°C.
• 3
  While the potatoes are baking, prepare the marinated chicken and dip. Start with the chicken: Cut the chicken breasts in half lengthwise, pound the individual slices to a thickness of about 0.5–1 cm, and place them in a medium-sized bowl. Then peel 3 cloves of garlic, press them into the bowl with the chicken, and add 50 g of plain yogurt, lemon zest, juice from 1 lemon, 1 tablespoon of oil, salt, and pepper. Mix the entire contents of the bowl and let it rest in the refrigerator for about 10 minutes.
• 4
  Now prepare the dip: Peel 1 clove of garlic and finely chop the chives. Press the peeled garlic into a smaller bowl, add the chopped chives, 1 tablespoon of lemon juice, 100 g of plain yogurt, salt, and pepper, and mix everything together.
• 5
  Approximately 15 minutes before the potatoes are done, preheat a contact grill to medium-high heat. Place the marinated chicken breasts on the hot grill and cook them at medium-high heat for 4–6 minutes until fully cooked.
• 6
  Serve the grilled chicken breasts with roasted potatoes and the prepared dip.