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1
Preheat the oven to 375 degrees F.
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2
In a large bowl, toss the chicken with the citrus juices, lemon zest and salt and pepper, to taste.
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3
Let sit for a few minutes.
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4
In a large saute pan over medium-high heat, add the olive oil.
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5
When the oil is hot, remove the chicken from the marinade, shaking off the excess.
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6
(Do not discard the marinade.)
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7
Season the chicken with salt and pepper, to taste, and sear on both sides in the hot oil.
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8
Transfer the chicken to a baking sheet and finish cooking the chicken in the oven.
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9
Cook until internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 to 12 minutes.
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10
Reheat the same saute pan over medium-high heat.
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11
Pour in the marinade and deglaze the pan.
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12
Stir with a wooden spoon and scrape up any brown bits on the bottom.
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13
Add the orange zest and the chicken broth and simmer to reduce by 2/3.
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14
Potatoes: Peel and cut the potatoes into small chunks.
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15
Add them to a medium pot over medium heat.
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16
Cover with water and bring to a simmer.
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17
Cook them until al dente.
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18
Drain the potatoes well.
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19
Heat a large saute pan over medium-high heat and add 2 tablespoons olive oil.
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20
Add the potatoes and saute for 1 to 2 minutes.
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21
Turn off the heat and gently stir in the capers, black olives and feta cheese.
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22
Season salt and pepper, to taste.
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23
Transfer to a serving bowl and garnish with basil, mint and parsley.
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24
Arrange the chicken on a serving platter and serve with the potatoes.
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25
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
