This marinated chicken is a burst of summer flavor!
In this family we are not really crazy about chicken, we find it dry and kind of tasteless… but this marinade made of yogurt, lemon and mint keeps the chicken very moist and adds a lot of flavor.
This chicken dish is baked with potatoes and onions, how great is it that once you take it out of the oven you have your main dish and your side too :)
Moreover this is such a healthy dinner!
The long time (8 hours) to marinate the chicken allows you to prepare it ahead of time and then quickly toss it in the oven.
- 4 chicken breasts (I usually buy 2 big organic breasts and I cut each one in two to make them half the thickness)
- 1 cup plain yogurt
- 2 tbs olive oil
- zest from 1 lemon
- 1/4 cup chopped mint
- 2 tsp coarse salt
- potatoes (Yukon gold are my favorite)
- 1 onion
Prepare the marinade mixing the yogurt with the olive oil, the lemon zest, the mint chopped and the coarse salt.
Wash the chicken breasts, dry them well and if you’d like cut them in half to make them half the thickness if you prefer it that way, I do.
Pour the marinade in a pan add the chicken and spread the marinade around to cover it completely. Put the pan in the refrigerator and leave it there for 8 hours so the chicken can acquire all the flavor.
When you are ready to finish this dish turn on the oven at 360°F (180°C).
Peel and cut the potatoes. You can make as many as you like, we usually bake one medium potato per person. Cut the onion in big chunks.
Toss the potatoes in a baking pan, coat with olive oil and salt. Spread the potatoes around to make a layer. Spread the onion chunks on top of the potatoes (picture 1). Now set the chicken on top as a final layer. You don’t have to clean the chicken from the marinade (picture 2).
Toss in the oven and bake for 30 minutes. Then turn the chicken and bake for 15 more minutes.