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Crunchy Mediterranean Roast Potatoes

Prep Time 35 minutes
Cook Time 55 minutes
Servings 2
Calories 898kcal

Ingredients

Rooibos Tea

  • 2 Rooibos tea bags
  • 16 oz Water
  • 2 TBSP Sugar
  • Ice cubes

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

  • 1/2 tsp Garlic powder to taste
  • 1/2 tsp Dried oregano to taste
  • 2 tsp Lemon juice to taste
  • 2 TBSP Extra-virgin olive oil to taste

Greek House Salad

  • 1 Tomato sliced into wedges
  • 1 cup Cucumber sliced into half circles
  • 1/4 cup Red onion sliced thin
  • 1/4 cup Kalamata olives halved (fresh from olive bar, not jarred)
  • 3 TBSP Feta cheese block in brine, cut into chunks
  • 2 TBSP Extra-virgin olive oil
  • 1 TBSP Lemon juice

Bread

  • 2 slices Your choice of bread
US Customary - Metric

Instructions

  • Prepare the tea: Bring water to a rolling boil (200°F or 93°C). Then remove from the heat. Steep the tea bags for 10 minutes. Stir in sugar to taste. Refrigerate to cool.
  • Marinate the chicken: Season chicken thighs with salt, pepper, garlic powder, thyme, and oregano. Drizzle with olive oil, mix well, and let rest while prepping potatoes.
  • Preheat an air fryer to 400°F (204°C), or preheat the oven if roasting.
  • Make the dressing: In a bowl, combine lemon zest, lemon juice, olive oil, oregano, red pepper flakes, salt, and honey.
  • Cook the potatoes: Air Frying: Toss with half the dressing. Air fry in a single layer for 15 minutes. Shake the basket, drizzle more dressing (leaving half for salad), and cook for another 10 minutes until crispy. Oven Roasting: Toss with half the dressing. Spread on a baking sheet and roast for 20 minutes. Stir, add more dressing (leaving half for salad), and roast for another 20 minutes until crisp.
  • Cook the chicken: Heat a skillet over medium-high heat. Cook the marinated chicken until browned and cooked through. (Internal temperature should reach 165°F (74°C).)
  • Plate the chicken and crispy potatoes. Drizzle with remaining dressing and sprinkle with crumbled feta cheese.
  • Combine all salad ingredients in a serving bowl. Season with salt and pepper.

Nutrition

Calories: 898kcal | Carbohydrates: 43g | Protein: 32g | Fat: 69g | Saturated Fat: 18g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 37g | Trans Fat: 0.1g | Cholesterol: 159mg | Sodium: 2296mg | Potassium: 731mg | Fiber: 6g | Sugar: 19g | Vitamin A: 1296IU | Vitamin C: 46mg | Calcium: 402mg | Iron: 4mg