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This is a deceptive recipe: quick and easy to make with a simple ingredient list but which really delivers the flavor. What more could you want from chicken and potatoes? I find one large lemon yields just about 1/4 cup juice. This recipe makes 4 servings, but my husband and I eat this easily between the two of us.


  • 2 boneless skinless chicken breasts, cut in 3/4 inch cubes
  • 2 cups potatoes, cubed
  • 3 cloves garlic, minced
  • 1 chicken bouillon cube, dissolved in
  • 3/8 cup water
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 teaspoon dried oregano
  • salt and pepper


  • 1. Preheat oven to 400°F Place chicken, potatoes, and garlic in a 9 X 13 inch glass baking pan.
  • 2. Mix well to get everything evenly distributed in the pan.
  • 3. Season with salt and pepper.
  • 4. Pour the chicken bouillon over all.
  • 5. Whisk olive oil, lemon juice and crumbled oregano together.
  • 6. Pour evenly over chicken and potatoes.
  • 7. Bake approximately 30-35 minutes until chicken is cooked through and potatoes are tender and golden brown, basting occasionally with pan juices.

Categories: Mediterranean  Potato  Poultry 
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