Zest and juice 1 lemon. In a bowl, combine Greek yogurt, lemon zest, lemon juice, cilantro and 1 tablespoon oil. Season with salt and pepper. Add chicken breasts to marinade and refrigerate at least 30 minutes or up to 2 hours.

Meanwhile, preheat oven to 425 degrees F. Line an 18x13" baking sheet with parchment. Slice potatoes in half lengthwise. Slice each half into 2 to 3 wedges, depending on the size of potato, and place in a large bowl. Zest and juice remaining lemon. Toss potatoes with lemon zest, lemon juice and remaining 2 tablespoons oil. Season with salt and pepper. Spread evenly on prepared baking sheet and roast until crispy and golden, flipping halfway through, 25 to 30 minutes.

Heat grill or grill pan to medium-high. Remove chicken breasts from marinade, letting excess drip off. Place chicken on grill and cook until internal temperature is 165 degrees F, 4 to 6 minutes per side. Serve chicken with roasted potatoes. Garnish with cilantro.

Source: Hannaford fresh Magazine, July August 2025