My humble contribution. One dish, easy to make on a week night meal.
Greek-Style Lemon Chicken and Potatoes
2 lg Skinless boneless chicken Breast -- 3/4" pieces
2 ea Potato -- peeled, 1/4'd ( I often just use the miniature potatoes, unpeeled. If you turn them a few times, the skin gets nice and crispy)
6 lg Garlic clove -- minced
3/4 c Low sodium chicken broth --
1/2 c Olive oil
1/2 c Lemon juice -- fresh squeezed
2 ts Oregano -- dried, crushed
Salt and pepper -- to taste
Preheat oven to 400 F. Arrange chicken, potatoes and garlic in a 9 x 13 glass baking dish. Season with salt and pepper. Pour broth over. Whisk olive oil, lemon juice and oregano to combine. Pour evenly over chicken and potatoes.
Bake until chicken is cooked through and golden brown, and potatoes are tender, basting occasionally with pan juices, about 30-35 minutes.