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); ½ tsp Garlic powder; ½ tsp Dried thyme; ½ 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; 1/2 tsp Garlic powder; 1 tsp Honey; 2 oz Feta cheese (crumbled); ¼ tsp Garlic powder (to taste); ¼ tsp Dried oregano (to taste); 1 tsp Lemon juice (to taste); 3 tsp Extra-virgin olive oil (to taste); 2 cups Romaine lettuce; 1 Roma tomato (sliced into wedges); ¼ cup Green bell peppers; ¼ cup Pepperoncini (sliced); ¼ cup Beets (sliced); 1 cup Cucumber (sliced into half circles); ¼ cup Red onion (sliced thin); ¼ cup Kalamata olives (halved (fresh olives from olive bar, not from the jar)); 3 TBSP Feta cheese (cut into chunks); ½ cup Lemon juice (fresh squeezed)

Crunchy Mediterranean Roast Potatoes with Chicken

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Prep Time: 35

Cook Time: 58

Servings:

Calories: 744kcal

Ingredients

Chicken

8 oz Boneless chicken thighs
Salt to taste
Black pepper to taste
½ tsp Garlic powder
½ tsp Dried thyme
½ 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
1/2 tsp Garlic powder
1 tsp Honey
2 oz Feta cheese crumbled

Viniagrette

¼ tsp Garlic powder to taste
¼ tsp Dried oregano to taste
1 tsp Lemon juice to taste
3 tsp Extra-virgin olive oil to taste

Greek House Salad

2 cups Romaine lettuce
1 Roma tomato sliced into wedges
¼ cup Green bell peppers
¼ cup Pepperoncini sliced
¼ cup Beets sliced
1 cup Cucumber sliced into half circles
¼ cup Red onion sliced thin
¼ cup Kalamata olives halved (fresh olives from olive bar, not from the jar)
3 TBSP Feta cheese cut into chunks

Chia Fresca

½ cup Lemon juice fresh squeezed
2 TBSP Maple syrup or honey
½ tsp Chia seeds
pinch Salt
16 oz Water
2 sprigs Fresh mint for garnish

US Customary - Metric

Instructions

Prepare the ingredients as instructed above.
Marinate the chicken: Season chicken thighs with salt, pepper, garlic powder, thyme, and oregano. Drizzle with olive oil, mix well, and let sit while preparing the potatoes.
Preheat the appliance: Preheat the 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 potato 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 for 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 chicken: In a skillet over medium-high heat, cook the marinated chicken until browned and cooked through (to an internal temperature of 165°F / 74°C).
Plate the meal: Arrange the chicken and crispy potatoes on plates. Drizzle with the remaining dressing and sprinkle with crumbled feta cheese.
Prepare the vinaigrette: Whisk together garlic powder, dried oregano, lemon juice, and olive oil.
Assemble the salad: In a large bowl, combine romaine lettuce, Roma tomato, green bell peppers, pepperoncini, beets, cucumber, red onion, Kalamata olives, and feta cheese. Toss with the dressing just before serving.
Prepare the chia fresca: combine all the ingredients. Let sit 5 minutes for chia seeds to bloom.
Serve the crispy Mediterranean potatoes and chicken with Greek house salad and chia fresca.

Nutrition