Preparation

Step 1 out of 8

Slice Little potatoes in half. Place Little potatoes into a gallon-size sealable plastic bag and the chicken breasts in a separate gallon-size sealable plastic bag.

Step 2 out of 8

Prepare the marinade for both bags. In a bowl, mix together the lemon juice, vinegar, olive oil, garlic, oregano, coriander salt and pepper. Whisk together well. Evenly distribute marinade into each bag. Slice half a lemon and place it into the bag with the chicken.

Step 3 out of 8

Place bags into the refrigerator and allow to marinate for at least 45 minutes.

Step 4 out of 8

Prepare tzatziki sauce: In a medium bowl, combine Greek yogurt, diced cucumber, lemon juice, dill garlic, salt, and pepper. Stir well. Cover and place into the refrigerator.

Step 5 out of 8

When ready to cook the chicken and potatoes, preheat oven to 400°F. Place marinated chicken and potatoes onto a baking sheet.

Step 6 out of 8

Bake for about 25 to 30 minutes (until chicken reaches an internal temperature of 165°F).

Step 7 out of 8

Optional: Place baking pan under the broiler for about 2 to 3 minutes to crisp up the potatoes then garnish with fresh parsley.

Step 8 out of 8

Serve with tzatziki sauce.