Marinated chicken with roasted potatoes

Preheat the oven to 200 °C and line a baking tray with baking paper.

Clean the potatoes and cut them in half. In a large bowl, mix the potatoes with 2 tablespoons of oil, salt, and pepper, then place them on the baking tray cut-side down. Bake at 190-200 °C for 50-55 minutes.

While the potatoes are baking, prepare the marinated chicken and the dip. Cut the chicken breasts in half lengthwise, pound them to about 0.5-1 cm thickness, and place them in a bowl. Add 3 cloves of crushed garlic, 50 g of plain yogurt, the grated zest and juice of the lemon, 1 tablespoon of oil, salt, and pepper. Mix well and let it rest in the refrigerator for about 10 minutes.