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Crunchy Mediterranean Roast Potatoes with Chicken

Prep Time 35 minutes
Cook Time 58 minutes
Servings 2
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

Calories: 744kcal | Carbohydrates: 41g | Protein: 32g | Fat: 53g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 24g | Trans Fat: 0.3g | Cholesterol: 173mg | Sodium: 2405mg | Potassium: 957mg | Fiber: 7g | Sugar: 23g | Vitamin A: 5209IU | Vitamin C: 79mg | Calcium: 414mg | Iron: 4mg