Zesty Italian Lemon Herb Chicken with Garlic Smashed Potatoes

Ingredients

• 4 pieces chicken breast, boneless, skinless
• 2 tablespoons olive oil
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice, freshly squeezed
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 2 pounds baby potatoes, washed
• 2 tablespoons butter
• 4 cloves garlic, minced
• 1 cup milk, warmed
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   Preheat your oven to 400°F (200°C).
2. 02
   In a small bowl, mix the olive oil, lemon zest, lemon juice, oregano, thyme, minced garlic, salt, and pepper.
3. 03
   Place the chicken breasts in a baking dish and pour the lemon herb mixture over them, ensuring they are well coated.
4. 04
   Bake the chicken in the preheated oven for 25-30 minutes, or until the chicken is cooked through and golden.
5. 05
   While the chicken is baking, place the baby potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook until tender, about 15 minutes.
6. 06
   Drain the potatoes and return them to the pot. Add the butter, garlic, warm milk, salt, and pepper.
7. 07
   Gently smash the potatoes with a potato masher or fork until they are slightly mashed but still chunky.
8. 08
   Serve the baked chicken with a generous scoop of garlic smashed potatoes and garnish with fresh herbs if desired.