Greek Chicken and Potato Bowl

Ingredients

• boneless, skinless chicken thighs (2 pounds)
• kosher salt (2 teaspoons)
• freshly ground black pepper (2 teaspoons)
• dried rosemary (1 teaspoon)
• dried thyme (1 teaspoon)
• dried oregano (2 teaspoons)
• red pepper flakes (0.25 teaspoon)
• cayenne pepper (1 pinch)
• garlic, minced (4 cloves)
• lemon, juiced (1 large)
• olive oil (0.25 cup)
• russet potatoes, peeled and cut into 1-inch cubes (2 medium)
• kosher salt (1 pinch)
• olive oil (1 splash)
• red wine vinegar (0.25 cup)
• olive oil (0.33 cup)
• lemon, juiced (1 large)
• salt and freshly ground black pepper (0 )
• chopped flat-leaf parsley (2 tablespoons)
• chopped fresh oregano (2 tablespoons)
• cubed English cucumber (2 cups)
• halved cherry tomatoes (2 cups)
• sliced red onion (0.5 cup)
• cubed feta cheese (1 cup)
• mixed salad greens (4 cups)

Instructions

1. Combine chicken thighs, kosher salt, pepper, rosemary, thyme, oregano, red pepper flakes, cayenne, garlic, lemon juice, and 1/4 cup olive oil in a large mixing bowl. Toss to combine.
2. Wrap in plastic and marinate in the refrigerator for 6 to 12 hours.
3. Preheat the oven to 475°F (245°C). Line a baking sheet with foil and grease generously with olive oil.
4. Meanwhile, halve potatoes lengthwise; slice each half into 3 equal pieces and dice into cubes.
5. Transfer chicken thighs to the prepared sheet pan smooth-side up, spacing evenly. Reserve any excess marinade in the bowl.
6. Add the potatoes to the bowl the chicken was in, along with a splash of olive oil and a large pinch of salt. Toss well to coat evenly. Scatter potatoes onto the chicken and distribute as evenly as possible.
7. Roast in the center of the preheated oven until the chicken is cooked through, about 35 minutes. Remove chicken to a plate and cover.
8. While chicken and potatoes are cooking, whisk together red wine vinegar, olive oil, lemon juice, salt, and pepper for dressing. Adjust vinegar or oil as needed. Whisk in parsley and oregano.
9. Toss the potatoes in the chicken fat and pan drippings, and return to the oven until well browned and crusty, 10 to 15 minutes.
10. Let potatoes rest for a few minutes before removing them with a spatula.
11. To make bowls, toss together cucumbers, tomatoes, red onions, feta cheese, chicken, potatoes, and dressing until evenly combined. Serve on top of greens.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 909
• fat: 63 g
• sats: 19 g
• carbs: 38 g
• fibre: 8 g
• protein: 52 g
• salt: 1.926 g