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, always 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 by preparing the meat: Cut the chicken breasts lengthwise in half, pound each piece of meat with a mallet to a thickness of approximately 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 together.
• 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.