Crunchy Mediterranean Roast Potatoes with Chicken

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Prep Time: 35 minutes
Cook Time: 55 minutes
Servings: 2
Calories: 628kcal

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
  • 1 Lemon zested and juiced
  • 1 tsp Extra-virgin olive oil
  • 1 tsp Dried oregano
  • 1 tsp Red pepper flakes
  • 1 tsp Salt
  • 2 oz Feta cheese crumbled

Dressing

  • 1/4 tsp Garlic powder to taste
  • 1/4 tsp Dried oregano to taste
  • 1 tsp Lemon juice to taste
  • 3 tsp Extra-virgin olive oil to taste
  • 1 tsp Honey

Greek Salad

  • 1 Roma tomato sliced into wedges
  • 2 cups Romaine lettuce
  • 1/4 cup Green bell peppers sliced
  • 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
  • 2 TBSP Feta cheese cut into chunks

Chia Fresca

  • 1/2 cup Lemon juice
  • 1 TBSP Maple syrup or honey (your choice)
  • 1/2 tsp Chia seeds
  • pinch Salt
  • 16 oz Water
  • leaves Fresh mint for garnish
US Customary - Metric

Instructions

  • Marinate the Chicken: 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 use an oven.)
  • Parboil Potatoes: Boil the potato chunks in salted water until just tender, about 5 - 7 minutes. Drain well.
  • Dressing: Mix lemon zest, lemon juice, olive oil, oregano, red pepper flakes, salt, and honey.
  • Cook Potatoes: Air Frying: 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 Roasting: Toss potatoes with half the dressing and spread on a baking sheet. Roast for 20 minutes, stir, add more dressing, and finish roasting until golden and crisp, about 20 more minutes.
  • Cook the marinated chicken in a skillet over medium-high heat until browned to an internal temperature of 160°F (71°C).
  • Arrange the chicken and crispy potatoes on plates. Drizzle with the remaining dressing and sprinkle with feta cheese.
  • Make the Salad: Mix all ingredients for the dressing. Set aside. Mix all ingredients for the salad. Place into serving bowls, and toss with the dressing.
  • To make the chia fresca, combine all the ingredients together. Let sit for a few minutes so the chia seeds can hydrate.
  • Serve chicken and potatoes with greek salad, and lemon chia fresca.

Nutrition

Calories: 628kcal | Carbohydrates: 34g | Protein: 29g | Fat: 44g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 2086mg | Potassium: 930mg | Fiber: 7g | Sugar: 17g | Vitamin A: 5226IU | Vitamin C: 92mg | Calcium: 360mg | Iron: 4mg

Crunchy Mediterranean Roast Potatoes with Chicken

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 35 minutes
Cook Time 55 minutes
Servings 2
Calories 628 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
  • 1 Lemon zested and juiced
  • 1 tsp Extra-virgin olive oil
  • 1 tsp Dried oregano
  • 1 tsp Red pepper flakes
  • 1 tsp Salt
  • 2 oz Feta cheese crumbled

Dressing

  • 1/4 tsp Garlic powder to taste
  • 1/4 tsp Dried oregano to taste
  • 1 tsp Lemon juice to taste
  • 3 tsp Extra-virgin olive oil to taste
  • 1 tsp Honey

Greek Salad

  • 1 Roma tomato sliced into wedges
  • 2 cups Romaine lettuce
  • 1/4 cup Green bell peppers sliced
  • 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
  • 2 TBSP Feta cheese cut into chunks

Chia Fresca

  • 1/2 cup Lemon juice
  • 1 TBSP Maple syrup or honey (your choice)
  • 1/2 tsp Chia seeds
  • pinch Salt
  • 16 oz Water
  • leaves Fresh mint for garnish

Instructions
 

  • Marinate the Chicken: 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 use an oven.)
  • Parboil Potatoes: Boil the potato chunks in salted water until just tender, about 5 - 7 minutes. Drain well.
  • Dressing: Mix lemon zest, lemon juice, olive oil, oregano, red pepper flakes, salt, and honey.
  • Cook Potatoes: Air Frying: 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 Roasting: Toss potatoes with half the dressing and spread on a baking sheet. Roast for 20 minutes, stir, add more dressing, and finish roasting until golden and crisp, about 20 more minutes.
  • Cook the marinated chicken in a skillet over medium-high heat until browned to an internal temperature of 160°F (71°C).
  • Arrange the chicken and crispy potatoes on plates. Drizzle with the remaining dressing and sprinkle with feta cheese.
  • Make the Salad: Mix all ingredients for the dressing. Set aside. Mix all ingredients for the salad. Place into serving bowls, and toss with the dressing.
  • To make the chia fresca, combine all the ingredients together. Let sit for a few minutes so the chia seeds can hydrate.
  • Serve chicken and potatoes with greek salad, and lemon chia fresca.

Nutrition

Calories: 628kcalCarbohydrates: 34gProtein: 29gFat: 44gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 21gTrans Fat: 0.1gCholesterol: 151mgSodium: 2086mgPotassium: 930mgFiber: 7gSugar: 17gVitamin A: 5226IUVitamin C: 92mgCalcium: 360mgIron: 4mg
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