Crunchy Mediterranean Roast Potatoes with Chicken

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Prep Time: 35 minutes
Cook Time: 55 minutes
Servings: 2
Calories: 800kcal

Ingredients

Chicken

  • 8 oz Boneless chicken thighs
  • Salt to taste
  • Black pepper to taste
  • 1/2 tsp Garlic powder
  • 1/2 tsp Dried thyme
  • 1/2 tsp Dried oregano
  • 2 tsp Extra-virgin olive oil

Mediterranean Potatoes

  • 2 Potatoes peeled and cut into chunks
  • 2 oz Feta cheese crumbled

Dressing for potatoes

  • 2 TBSP Lemon juice
  • 3 TBSP Extra-virgin olive oil
  • 1 tsp Dried oregano
  • 1 tsp Garlic powder
  • 1 tsp Red pepper flakes
  • 1 tsp Honey
  • 1 tsp Salt

Salad Vinaigrette

  • 1/4 tsp Garlic powder to taste
  • 1/4 tsp Dried oregano to taste
  • 1 tsp Red wine vinegar to taste
  • 3 tsp Extra-virgin olive oil to taste

Greek House Salad

  • 1 Roma tomato sliced into wedges
  • 2 cups Romaine lettuce
  • 1/4 cup Green bell peppers
  • 1/4 cup Pepperoncini sliced
  • 1/4 cup Beets sliced
  • 1 cup Cucumber sliced into half circles
  • 1/4 cup Red onion sliced thin
  • 1/4 cup Kalamata olives halved (fresh olives from olive bar, not from jar)
  • 3 TBSP Feta cheese block in brine, cut into chunks

Homemade Lemonade

  • 1/2 cup Lemon juice fresh squeezed
  • 16 oz Water
  • 2 TBSP Sugar use to taste
US Customary - Metric

Instructions

  • Prepare the ingredients as instructed above.
  • Season chicken thighs with salt, pepper, garlic powder, thyme, and oregano. Drizzle with olive oil, mix well, and let it sit while you prep the potatoes.
  • Preheat an air fryer to 400°F (204°C), or preheat your oven.
  • Make the dressing for the potatoes: Mix all the ingredients until combined.
  • Cook potatoes (choose method):
  • Air fryer: Toss potatoes with half the dressing. Place in the air fryer basket in a single layer. Cook for 15 minutes, shake, drizzle more dressing, and cook for another 10 minutes until crispy.
  • Oven: Toss potatoes with half the dressing and spread on a baking sheet. Roast for 20 minutes, stir, add more dressing, and roast another 20 minutes until golden and crisp.
  • Cook the chicken: In a skillet over medium-high heat, cook marinated chicken until browned and cooked to an internal temperature of 165°F (74°C).
  • Make the salad: Mix all salad vinaigrette ingredients until combined. Mix all salad vegetables in bowls and toss with the vniagrette.
  • Make the lemonade: Mix lemon juice, water, and sugar to taste. Serve over ice if desired.
  • Portion the chicken and crispy potatoes, drizzle with the remaining dressing and sprinkle with feta cheese. Serve with greek salad, and lemonade.

Nutrition

Calories: 800kcal | Carbohydrates: 34g | Protein: 28g | Fat: 63g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 35g | Trans Fat: 0.3g | Cholesterol: 150mg | Sodium: 1849mg | Potassium: 843mg | Fiber: 5g | Sugar: 22g | Vitamin A: 5023IU | Vitamin C: 55mg | Calcium: 240mg | Iron: 4mg

Crunchy Mediterranean Roast Potatoes with Chicken

No ratings yet
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 55 minutes
Servings 2
Calories 800 kcal

Ingredients
 
 

Chicken

  • 8 oz Boneless chicken thighs
  • Salt to taste
  • Black pepper to taste
  • 1/2 tsp Garlic powder
  • 1/2 tsp Dried thyme
  • 1/2 tsp Dried oregano
  • 2 tsp Extra-virgin olive oil

Mediterranean Potatoes

  • 2 Potatoes peeled and cut into chunks
  • 2 oz Feta cheese crumbled

Dressing for potatoes

  • 2 TBSP Lemon juice
  • 3 TBSP Extra-virgin olive oil
  • 1 tsp Dried oregano
  • 1 tsp Garlic powder
  • 1 tsp Red pepper flakes
  • 1 tsp Honey
  • 1 tsp Salt

Salad Vinaigrette

  • 1/4 tsp Garlic powder to taste
  • 1/4 tsp Dried oregano to taste
  • 1 tsp Red wine vinegar to taste
  • 3 tsp Extra-virgin olive oil to taste

Greek House Salad

  • 1 Roma tomato sliced into wedges
  • 2 cups Romaine lettuce
  • 1/4 cup Green bell peppers
  • 1/4 cup Pepperoncini sliced
  • 1/4 cup Beets sliced
  • 1 cup Cucumber sliced into half circles
  • 1/4 cup Red onion sliced thin
  • 1/4 cup Kalamata olives halved (fresh olives from olive bar, not from jar)
  • 3 TBSP Feta cheese block in brine, cut into chunks

Homemade Lemonade

  • 1/2 cup Lemon juice fresh squeezed
  • 16 oz Water
  • 2 TBSP Sugar use to taste

Instructions
 

  • Prepare the ingredients as instructed above.
  • Season chicken thighs with salt, pepper, garlic powder, thyme, and oregano. Drizzle with olive oil, mix well, and let it sit while you prep the potatoes.
  • Preheat an air fryer to 400°F (204°C), or preheat your oven.
  • Make the dressing for the potatoes: Mix all the ingredients until combined.
  • Cook potatoes (choose method):
  • Air fryer: Toss potatoes with half the dressing. Place in the air fryer basket in a single layer. Cook for 15 minutes, shake, drizzle more dressing, and cook for another 10 minutes until crispy.
  • Oven: Toss potatoes with half the dressing and spread on a baking sheet. Roast for 20 minutes, stir, add more dressing, and roast another 20 minutes until golden and crisp.
  • Cook the chicken: In a skillet over medium-high heat, cook marinated chicken until browned and cooked to an internal temperature of 165°F (74°C).
  • Make the salad: Mix all salad vinaigrette ingredients until combined. Mix all salad vegetables in bowls and toss with the vniagrette.
  • Make the lemonade: Mix lemon juice, water, and sugar to taste. Serve over ice if desired.
  • Portion the chicken and crispy potatoes, drizzle with the remaining dressing and sprinkle with feta cheese. Serve with greek salad, and lemonade.

Nutrition

Calories: 800kcalCarbohydrates: 34gProtein: 28gFat: 63gSaturated Fat: 16gPolyunsaturated Fat: 8gMonounsaturated Fat: 35gTrans Fat: 0.3gCholesterol: 150mgSodium: 1849mgPotassium: 843mgFiber: 5gSugar: 22gVitamin A: 5023IUVitamin C: 55mgCalcium: 240mgIron: 4mg
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