Step 1

Using a sharp knife butterfly the chicken breasts so they will cook more evenly. Lay them in a pan. Season with kosher salt and freshly ground pepper on each side.

Step 2

In a mixing bowl whisk together the olive oil, lemon zest & juice, minced garlic, oregano, and thyme. Pour mixture over the chicken.

Step 3

Rub the mixture in order to spread all over on both sides. Lay the chicken breasts in the pan in order to sit in the marinade. Let chicken marinate for at least 30 minutes. Meanwhile, make the sauce.

Step 4

Whisk together all of the ingredients for the sauce. If using full fat strained Greek yogurt add a splash of water to make the sauce runnier or leave as is, according to your liking. Set sauce aside until you grill the chicken and cook the fries.

Step 5

Peel and rinse the potatoes. Cut into 1/2 cm (1/5 inch) thick fries. Place in a strainer. Rinse well and let them drain for 3 minutes. Season with kosher salt.

Step 6

Cover the bottom of a non-stick pan with about a finger of olive oil. Heat over high heat.

Step 7

Add the potatoes in the pan in two batches so they'll be dipped in the oil by at least two thirds. It's ok if the top surface of the fries isn't completely dipped in the oil as you will flip them. Just make sure they're not too overcrowded in the pan and be on top of each other.

Step 8

Reduce heat to medium-high and cook for about 10-15 minutes or until deep golden and crispy on the edges. Using a wooden spatula, flip the potatoes once or twice while cooking.

Step 9

Remove from pan and set aside to drain on paper towels.

Step 10

Heat a grill or grill pan on medium-high. Add the chicken breasts and grill for about 10-15 minutes. Don't flip them before the first 5 minutes so they will sear properly on one side before flipping them on the other. Use an instant-read thermometer to cook the chicken nice and juicy and make sure you won't overcook it. The internal temperature should read 165°F / 74°C.

Step 11

Serve the chicken along with the fries and yogurt sauce and a few tomato slices. Sprinkle some dried oregano and a few drops of freshly squeezed lemon on the potatoes and some fresh chopped parsley on the chicken and tomatoes if you like. You may also serve with pita bread.