Name: Crunchy Mediterranean Roast Potatoes with Chicken
Prep time: 35 min
Cook time: 58 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; 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 tsp Honey; 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 the jar)); 3 TBSP Feta cheese (block in brine, cut into chunks); 1/2 cup Lemon juice (fresh squeezed); 16 oz Water

Crunchy Mediterranean Roast Potatoes with Chicken

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Prep Time: 35

Cook Time: 58

Servings:

Calories: 732kcal

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
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 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 the 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

Marinate the chicken: Season chicken thighs with salt, pepper, garlic powder, thyme, and oregano. Drizzle with olive oil, mix well, and let sit while you prepare the potatoes.
Preheat your air fryer to 400°F (204°C), or preheat your oven if using that method.
Parboil the potatoes: Boil the potato chunks in salted water until just tender, about 5–7 minutes. Drain well.
Make the dressing: In a bowl, mix lemon zest, lemon juice, olive oil, oregano, red pepper flakes, salt, garlic powder, and honey.
Cook the potatoes:Air fryer method: Toss parboiled potatoes with half the dressing. Place in a single layer in the air fryer basket. Cook for 15 minutes, shake, drizzle with more dressing, and cook another 10 minutes until crispy.Oven method: Toss parboiled 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 marinated chicken in a skillet over medium-high heat until browned and cooked through (to an internal temperature of 165°F / 74°C).
Plate and garnish: Arrange the chicken and crispy potatoes on plates. Drizzle with remaining dressing and sprinkle with crumbled feta cheese.
Make the salad: Whisk together the dressing ingredients. In a large bowl, combine all salad ingredients. Toss with the dressing just before serving.
Make the lemonade: Stir together lemon juice, water, and sugar to taste. Serve over ice if desired.
Serve everything together: Enjoy the crispy potatoes and juicy chicken with Greek salad and a glass of refreshing lemonade.

Nutrition