Greek Chicken and Potato Bowl

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Description

How do you make our Big Fat Greek Salad bigger and fatter? By adding garlic, lemon, and herb chicken and some crispy, crunchy, pan dripping-soaked potatoes. And yes, we could’ve called this Greek Chicken and Potato Salad, but it’s come to my attention that these days, people really enjoy eating things called “bowls.”

Ingredients

  • 2 pounds boneless, skinless chicken thighs
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 2 teaspoons dried oregano
  • ¼ teaspoon red pepper flakes
  • 1 pinch cayenne pepper
  • 4 cloves garlic, minced
  • 1 large lemon, juiced
  • ¼ cup olive oil
  • 2 medium russet potatoes, peeled and cut into 1-inch cubes
  • 1 pinch kosher salt
  • 1 splash olive oil
  • ¼ cup red wine vinegar
  • ⅓ cup olive oil, or to taste
  • 1 large lemon, juiced
  • salt and freshly ground black pepper to taste
  • 2 tablespoons chopped flat-leaf (Italian) parsley
  • 2 tablespoons chopped fresh oregano
  • 2 cups cubed English cucumber
  • 2 cups halved cherry tomatoes
  • ½ cup sliced red onion
  • 1 cup cubed feta cheese
  • 4 cups mixed salad greens

Instructions

  1. Combine chicken thighs
  2. 2 teaspoons kosher salt
  3. pepper
  4. rosemary
  5. thyme
  6. oregano
  7. red pepper flakes
  8. cayenne
  9. garlic
  10. lemon juice
  11. and 1/4 cup olive oil in a large mixing bowl. Toss very thoroughly to combine
  12. making sure the chicken thighs are completely and evenly coated with the marinade.
  13. Wrap in plastic and marinate in the refrigerator for 6 to 12 hours.
  14. Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with foil and grease generously with olive oil.
  15. Meanwhile
  16. halve potatoes lengthwise; slice each half into 3 equal pieces. Dice into cubes and set aside.
  17. Transfer chicken thighs to the prepared sheet pan smooth-side up
  18. spacing evenly. Reserve any excess marinade in the bowl.
  19. Add the potatoes to the bowl the chicken was in
  20. 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 in between the chicken thighs to fill any empty spaces.
  21. Roast in the center of the preheated oven until the chicken is cooked through
  22. about 35 minutes. Remove chicken to a plate or dish and cover. Chicken can be cut into bite-sized pieces if desired.
  23. While chicken and potatoes are cooking
  24. whisk red wine vinegar
  25. olive oil
  26. lemon juice
  27. salt
  28. and pepper together for dressing. Taste and adjust vinegar or oil as needed. Whisk in parsley and oregano.
  29. Toss the potatoes in the chicken fat and pan drippings
  30. and return to the oven until well browned and crusty
  31. 10 to 15 minutes. Let potatoes rest for a few minutes before removing them with a spatula.
  32. To make bowls
  33. toss together cucumbers
  34. tomatoes
  35. red onions
  36. feta cheese
  37. chicken
  38. potatoes
  39. and dressing until evenly combined. Serve on top of a bowl of greens.

Prep Time: 20 mins

Cook Time: 45 mins

Total Time: 7 hrs 5 mins

Servings: 4

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