Name: Crunchy Mediterranean Roast Potatoes
Prep time: 15 min
Cook time: 40 min
Ingredients: 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; 2 medium 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; 1 tsp Honey; 2 oz Feta cheese (crumbled); 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 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); 3 TBSP Feta cheese (block in brine cut into chunks); 24 oz Soda

Crunchy Mediterranean Roast Potatoes

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Prep Time: 15

Cook Time: 40

Servings:

Calories: 798kcal

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 medium 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
1 tsp Honey
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

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
3 TBSP Feta cheese block in brine cut into chunks

Soda

24 oz Soda

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 oven.)
Parboil Potatoes: Boil the potato chunks in salted water until just tender, about 5 - 7 minutes. Drain well.
Mix lemon zest, lemon juice, olive oil, oregano, red pepper flakes, salt, and honey.
Cook Potatoes: Toss potatoes with half the lemon oil mixture. Place in the air fryer basket in a single layer. Cook for 15 minutes, shake, drizzle more lemon oil mixture, and cook for another 10 minutes until crispy.
Oven Roasting: Toss potatoes with half the lemon oil mixture and spread on a baking sheet. Roast for 20 minutes, stir, add more lemon oil mixture, 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.
Serve potatoes with chicken, greek salad, and soda.

Nutrition