I love this recipe. This was a HalfBakedHarvest recipe that I tweaked and stopped measuring things on, it’s perfect meal prep because it gets better after a couple days in the fridge. I’ve easily made this 15x and it’ll feed me all week.
Ingredients
- one bag of mini potatoes, I normally use gold
- one pound of chicken breast
- jar of green olives with pimento
- jar of pepperoncini
- container of plain feta cheese
- fresh parsley
- fresh oregano
- fresh dill
- 1 large lemon
- lemon juice
- 1 midsize yellow onion
- bulb of garlic
- large shallot
- paprika
- oregano
- salt
- pepper
- olive oil
- balsamic reduction
- red wine vinegar
- half stick of butter
This recipe is pretty simple. First, wash your potatoes and poke some holes in them with a fork. Lay them all out on a cookie sheet (I cover my cookie sheet with foil for easier clean up). Drizzle olive oil over your potatoes and mix them around to coat. Toss some salt over them as well as some red pepper flakes. Chop your lemon into thin round slices, about a centimeter thick. Arrange the lemon slices on the pan surrounding the potatoes. Put this into a 400° oven for 20 minutes.
During those 20 minutes, you can prep the rest. Wash your chicken breasts and chop them into bite size chunks. Put them into a large bowl or gallon ziplock in order to fully coat in the marinade. Mince your shallot, and add it to the chicken. Add lots of paprika and oregano as well as some olive oil so it will stick. Hand mix in the bowl or shake the bag up so that the chicken is fully coated. Let this sit until the 20 minutes are up. Slice your onion and roughly mince your garlic during this time as well.
The last prep item is the chutney. Rough chop your fresh parsley, oregano, and dill and place in a bowl. Rough chop your olives and pepperoncini and add those to the bowl. Add olive oil, red wine vinegar, and lemon juice. Stir.
By this point, your 20 minutes are up. Take the potatoes out of the oven. Flip the lemon slices. On the same pan, add your marinated chicken and shallots. Add the onion slices. Melt your stick of butter and pour this over the top. Sprinkle on your minced garlic. Place it back in the 400° oven for another 20-25 minutes.
Once the time is up, cut open a piece of chicken to ensure that it is cooked through. Remove your charred and caramelized lemons and roughly chop them, and then add them back to the pan. At this point, I typically dump the pan into a large mixing type bowl with a lid. Once you do this, you can add all of the chutney as well as the container of feta to the bowl and mix everything up. Top with some balsamic reduction when serving!
This keeps in the fridge really well. The longer the chutney sits on it the more flavorful it gets. I think it tastes best the next day! I made a cold orzo salad version of this recipe as well without potatoes. Look out for the post!
九生 