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 large bowl, mix the cut potatoes, 2 tablespoons of oil, salt, and pepper in it, and arrange the seasoned potatoes on the lined baking sheet, cut side down. Place the baking 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 meat: Cut the chicken breasts lengthwise in half, pound each piece of meat with a mallet 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 meat, 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 approximately 10 minutes.
• 4
  Now prepare the dip: Peel 1 clove of garlic and finely chop the chives. Then, press the peeled garlic into a small bowl, add the chopped chives, 1 tablespoon of lemon juice, 100 g of plain yogurt, salt, and pepper, and mix everything.
• 5
  Approximately 15 minutes before the potatoes are done baking, preheat a contact grill to medium to high heat. Arrange the marinated chicken breasts on the hot grill and cook them over medium to high heat for 4–6 minutes, until fully cooked through.
• 6
  Serve the grilled chicken breasts with roasted potatoes and the prepared dip.