Description
This dish brings together tender Greek-inspired chicken marinated in coconut and garlic, paired with crispy roasted potatoes for a comforting yet flavorful meal.
Ingredients
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Chicken thighs or breasts
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Olive oil
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Coconut milk
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Garlic, minced
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Lemon juice
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Dried oregano
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Paprika
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Salt and black pepper
Roasted Potatoes:
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Baby potatoes, halved
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Olive oil
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Garlic powder
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Dried oregano
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Salt and pepper
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Fresh parsley (for garnish)
Instructions
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In a bowl, whisk together coconut milk, olive oil, garlic, lemon juice, oregano, paprika, salt, and pepper. Add chicken and marinate for at least 30 minutes (overnight for best flavor).
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Preheat oven to 400°F (200°C). Toss halved potatoes with olive oil, garlic powder, oregano, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through.
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While potatoes roast, heat a skillet over medium heat. Cook marinated chicken for 6–7 minutes per side until golden and cooked through.
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Plate the chicken with roasted potatoes, drizzling extra marinade over the top if desired.
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Garnish with fresh parsley and serve warm with a wedge of lemon.
Notes
You can add bell peppers or zucchini to the roasting pan for extra veggies. For a creamier sauce, simmer leftover marinade until slightly thickened and pour over the chicken before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins