One of my family's favorite weekly dinners is Chicken and lemon potatoes with baby carrots. Here's what I do.
For the chicken:
When we get back from Costco with that big pack of chicken breast I get them prepared right away to put in the freezer. I take each breast and pound it a bit thinner so they'll cook more quickly. I put 3 in a freezer zip-lock bag and add a little olive oil and Greek salad dressing. I leave them in the fridge to marinate for a bit then stick them in the freezer. Just take them out the day before to defrost in the fridge when you're ready to cook them. Easy peasy!
For the potatoes:
3 lbs yellow potatoes or other waxy potato
1/2 cup fresh squeezed lemon juice ( I cheat sometimes and use real lemon )
1/3 cup olive oil
2 cloves of garlic ( I use 4 or 5 cause we love garlic! )
1 tsp dried oregano
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
2 cups chicken broth or lamb stock ( I use bouillon cubes )
Peel potatoes and cut them in half for medium size potatoes or quarters for large potatoes
Combine all other ingredients and whisk to combine.
Dry off the potatoes, and put all of them in a ziplock bag or container and marinate for 2 hours.
Preheat oven to 400 degrees.
Put the potatoes and marinade in a large casserole and roast for 1hr 10min, turning occasionally.
There should be plenty of sauce left over after roasting.
You can put these under the broiler for 5 minutes to crisp them up if you like.
Then I just boil some baby carrots, grill up the defrosted chicken breasts and sometimes I'll put together a Greek salad too. Yummy yummy!