Description
This is Greek Garlic Chicken paired with hot honey roasted potatoes and a creamy mushroom pesto—Mediterranean flavors layered with sweet‑heat and earthy richness for a comforting yet elevated meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 4 cloves garlic, minced
- ¼ cup olive oil (for chicken marinade)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons lemon juice
- Salt & cracked black pepper, to taste
- For the Potatoes:
- 1½ lbs Yukon Gold potatoes, halved
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- 2 tablespoons chopped fresh rosemary
- Salt, to taste
- 2 tablespoons honey
- ½ teaspoon red pepper flakes (or to taste)
- For the Mushroom Pesto:
- 8 oz cremini mushrooms, finely chopped
- 1 cup fresh basil leaves
- ½ cup grated Parmesan cheese
- 1 teaspoon truffle oil (optional but adds depth)
- ¼ cup heavy cream
- 1 tablespoon lemon juice
- Salt & pepper, to taste
Instructions
- Marinate the chicken: combine garlic, olive oil, oregano, thyme, lemon juice, salt and pepper in a bowl. Add chicken, coat well, cover and refrigerate for at least 30 minutes (up to 12 hours if possible).
- Preheat your grill or grill pan to medium‑high heat. Grill the chicken about 3‑4 minutes per side (depending on thickness), until fully cooked and internal temperature reaches 165°F (74°C). Remove and let rest.
- Roast the potatoes: preheat oven to 425°F (220°C). Toss halved Yukon Gold potatoes with olive oil, garlic powder, rosemary, and salt. Spread in a single layer on a baking sheet. Roast ~20 minutes.
- After 20 minutes, flip potatoes. Drizzle with honey mixed with red pepper flakes. Roast another 10‑15 minutes until crisp and golden.
- Make the mushroom pesto: sauté mushrooms in a bit of olive oil until golden and soft. In a blender or food processor, combine mushrooms, basil, Parmesan, truffle oil, heavy cream, lemon juice, salt and pepper. Blend until a smooth, creamy pesto; adjust seasoning as needed.
- To serve: slice the chicken. Arrange potatoes on plate, spoon a swirl of mushroom pesto, place sliced Greek garlic chicken on top or beside. Drizzle extra pesto if desired, garnish with basil or parsley.
Notes
- Marinating chicken overnight boosts flavor.
- If you don’t have truffle oil, a little extra garlic or shallot in the pesto can compensate.
- Add a pinch of crushed red pepper in the marinade or honey glaze for extra heat.
- This dish reheats well: potatoes crisp up again in oven, pesto warms gently.
- To make vegetarian, replace chicken with grilled halloumi or tofu, and use plant‑based cream/cheese in the pesto.
- Prep Time: 20 minutes (plus marinating time if applicable)
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Grilling + Roasting + Blending
- Cuisine: Mediterranean / Fusion
Nutrition
- Serving Size: 1 plate (chicken + potatoes + pesto)
- Calories: 650
- Sugar: 12g
- Sodium: 560mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 155mg
