Greek Lemon Yoghurt Chicken and Potatoes

Greek Lemon Yoghurt Chicken and Potatoes

cooking-time10 mins cooking-servings2 SERVINGS


  • 1 pack of Sadia Lemon Yoghurt Chicken Breast
  • 2 russet potatoes, peeled and quartered
  • ½ cup fresh lemon juice
  • ½ cup olive oil
  • 4 cloves garlic, minced
  • ½ tbsp dried oregano
  • ½ tbsp kosher salt
  • ½ tsp dried rosemary
  • ½ tsp freshly ground black pepper
  • ½ tsp cayenne pepper
  • ½ cup chicken broth, divided
  • fresh oregano (to taste) 
  • 1handful of chopped parsley 
  • ½ a lemon


  1. Preheat the oven at 200°C. 
  2. While the oven heats, prep the potatoes by washing and cutting them into wedges or chunks. Then, toss the potato chunks in a bowl and season with olive oil, salt, ground black pepper, dried oregano, and garlic cloves.
  3. Once the potatoes are evenly coated, spread them in a single layer on a baking dish or sheet and put them in the oven. Let them bake for about 20 minutes, until they start to soften.
  4. Slice the Sadia Lemon Yoghurt Chicken Breast into bite-size pieces. After the potatoes have had their 20 minutes, take the baking dish out and add the chicken pieces among the potatoes, spreading them out evenly.
  5. Put the dish back in the oven for another 15 minutes. 
  6. Once done, take it out of the oven. Finish by garnishing the dish with fresh chopped parsley and a squeeze of extra lemon juice over the top before serving. Enjoy! 

Lemon Yoghurt Chicken Breast

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