Name: Crunchy Mediterranean Roast Potatoes with Chicken
Prep time: 35 min
Cook time: 55 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 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 (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); 1/2 cup Lemon juice; 1 TBSP Maple syrup (or honey (your choice))

Crunchy Mediterranean Roast Potatoes with Chicken

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Prep Time: 35

Cook Time: 55

Servings:

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