Ingredients

• boneless chicken breasts
• olive oil
• lemon juice
• minced garlic cloves
• dried oregano
• paprika
• dried thyme
• onion powder
• salt
• black pepper
• potatoes cut into quarters
• olive oil
• lemon juice
• dried oregano
• paprika
• garlic powder
• salt
• black pepper
• large carrots cut into diagonal slices
• olive oil
• dried oregano
• garlic powder
• pinch of salt
• pinch of black pepper
• lemon juice

Instructions

1. Preheat the oven to 425 °F (220 °C).
2. Place the potato quarters on a large baking sheet. Add the olive oil, lemon juice, oregano, paprika, garlic powder, salt, and pepper, then mix well.
3. Bake the potatoes for 15 minutes to give them a head start on the chicken.
4. Mix the olive oil, lemon juice, garlic, oregano, paprika, thyme, onion powder, salt, and pepper. Coat the chicken breasts with the mixture.
5. Remove the baking sheet from the oven, flip the potatoes, and place the chicken breasts in the center of the sheet.
6. Return to the oven for 25 to 35 minutes, until the potatoes are well-brown and the chicken reaches an internal temperature of 165 °F (74 °C).
7. While the last 15 minutes of baking, heat the olive oil in a large skillet over medium-high heat.
8. Add the carrots and sauté for 8 to 10 minutes, stirring regularly, until they are golden and tender yet still slightly firm.
9. Add the oregano, garlic powder, salt, and pepper to the carrots, then continue cooking for 1 minute.
10. Remove the carrots from the heat and add the lemon juice.
11. Let the chicken rest for 5 minutes before serving with the roasted Greek potatoes and sautéed carrots.
12. For crispier potatoes, arrange them in a single layer without overcrowding the baking sheet.
13. Chicken drumsticks can replace the breasts, adjusting the cooking time as needed.