Crunchy Mediterranean Roast Potatoes with Chicken

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Prep Time: 35 minutes
Cook Time: 55 minutes
Servings: 2
Calories: 697kcal

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 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.
  • 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.
  • Mix lemon juice, water, and sugar to taste. Serve over ice if desired.
  • Serve potatoes with chicken, greek salad, and lemonade.

Nutrition

Calories: 697kcal | Carbohydrates: 35g | Protein: 32g | Fat: 50g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Trans Fat: 0.3g | Cholesterol: 173mg | Sodium: 2139mg | Potassium: 899mg | Fiber: 6g | Sugar: 20g | Vitamin A: 5142IU | Vitamin C: 79mg | Calcium: 377mg | Iron: 4mg

Crunchy Mediterranean Roast Potatoes with Chicken

No ratings yet
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 55 minutes
Servings 2
Calories 697 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 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

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.
  • 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.
  • Mix lemon juice, water, and sugar to taste. Serve over ice if desired.
  • Serve potatoes with chicken, greek salad, and lemonade.

Nutrition

Calories: 697kcalCarbohydrates: 35gProtein: 32gFat: 50gSaturated Fat: 17gPolyunsaturated Fat: 6gMonounsaturated Fat: 22gTrans Fat: 0.3gCholesterol: 173mgSodium: 2139mgPotassium: 899mgFiber: 6gSugar: 20gVitamin A: 5142IUVitamin C: 79mgCalcium: 377mgIron: 4mg
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