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Crunchy Mediterranean Roast Potatoes with Chicken

Prep Time 35 minutes
Cook Time 58 minutes
Servings 2
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

Calories: 732kcal | Carbohydrates: 39g | Protein: 32g | Fat: 53g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 24g | Trans Fat: 0.3g | Cholesterol: 173mg | Sodium: 2403mg | Potassium: 908mg | Fiber: 7g | Sugar: 23g | Vitamin A: 5208IU | Vitamin C: 79mg | Calcium: 386mg | Iron: 4mg