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Greek Chicken Freezer Meal

4 Greek flavored Chicken breast with potatoes, olive oil, lemon oregano, garlic, dill on a sheet pan.
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  25 min

Ingredients

  • 2 tablespoons kosher salt
  • 1 ½ pounds russet potatoes, peeled and cut into 2-inch pieces
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice, (from 1 lemon)
  • 1 tablespoon dried oregano
  • 1 tablespoon garlic powder
  • 1 tablespoon dried dill
  • 2 pounds boneless skinless chicken breast
  • Minced, fresh flat leaf parsley, (optional)

Method

  1. Prepare the potatoes. Bring a large stock pot filled with water to the boil. Add 1 tablespoon of the salt and the potatoes and boil for 6 minutes. Drain the potatoes into a colander and allow them to cool completely.
  2. Make the Greek marinade. In a small bowl, combine olive oil, lemon juice, remaining 1 tablespoon salt, oregano, garlic powder, and dill. Stir to combine.
  3. In a large bowl, toss the cooled potatoes with half of the Greek marinade until coated. Add the potatoes to a freezer bag. In the same bowl, toss the chicken breasts until well coated.  Add the seasoned chicken to the freezer bag with the potatoes. Freeze up to 3 months.
  4. Prepare the frozen meal. The night before you want to cook this meal, remove it from the freezer and place it in the refrigerator to thaw.
  5. Preheat the oven to 400°F with a rack in the center position. Spread the thawed chicken and potatoes on a lightly greased rimmed sheet pan. Bake for 20 to 25 minutes, until the internal temperature of the chicken reaches 165°F on an instant-read thermometer. 
  6. For extra color, broil for 3 to 5 more minutes. Sprinkle with parsley, if using.