Ingredients:

• 3 large chicken breasts
• 3 medium lemons juiced and zested
• 1⁄2 cup extra virgin olive oil
• 1 tablespoon minced garlic
• 1 teaspoon dried oregano
• 1 teaspoon dried dill
• 1⁄2 teaspoon smoked paprika
• 1⁄2 teaspoon + a pinch of sea salt
• 1⁄4 teaspoon coarse black pepper
• 1⁄4 cup fresh parsley, chopped
• 1 cup feta cheese

Veggies

• 3 Idaho baked potatoes, medium diced with skin on
• 2 red bell pepper, medium diced
• 1 bunch asparagus, snapped into thirds

Garnish

• 1⁄4 cup fresh parsley, chopped

Directions:

1. Preheat the oven to 450 degrees.
2. In a bowl, combine the zest and juice from the 2 lemons, olive oil, garlic, oregano, dill, paprika, 1/2 teaspoon salt, pepper, parsley and feta cheese. Set aside.
3. Add the potatoes to a parchment or foil lined greased baking sheet and place in the oven for 10 minutes. Remove the baking sheet from the oven and move potatoes to edge of baking sheet.
4. Lower the oven temperature to 425.
5. With a sharp knife, slice horizontal lines creating a checkerboard on the chicken but not going all the way through and place on the baking sheet.
6. Add the veggies around the chicken and mix in with the potatoes.
7. Add the feta mixture evenly over each piece of chicken.
8. Drizzle the remaining lemon juice and zest over the veggies with a pinch of salt and using your hands, mix well.
9. Place in the oven and cook for 25 minutes or until chicken has an internal temperature of 160 and potatoes are tender. Remove from the oven and tent and let rest for 5 minutes.
10. Serve and garnish with fresh parsley.
11. Enjoy.