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Greek Chicken and Potato Salad

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PREP TIME
20 min
COOKING TIME
45 min
TOTAL TIME
425 min
SERVINGS
4 servings
Lunch
Greek Chicken and Potato Salad
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
  • 1/4 teaspoon red pepper flakes
  • 1 pinch cayenne pepper
  • 4 cloves garlic, minced
  • 1 large lemon, juiced
  • 1/4 cup olive oil
  • 2 medium russet potatoes, peeled and cut into 1-inch cubes
  • 1 pinch kosher salt
  • 1 splash olive oil
  • 1/4 cup red wine vinegar
  • 1/3 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
  • 1/2 cup sliced red onion
  • 1 cup cubed feta cheese
  • 4 cups mixed salad greens
Instructions
1
Combine chicken thighs, 2 teaspoons kosher salt, pepper, rosemary, thyme, oregano, red pepper flakes, cayenne, garlic, lemon juice, and 1/4 cup olive oil in a large mixing bowl. Mix everything together thoroughly to achieve an even distribution of the marinade, ensuring that each chicken thigh is fully and uniformly coated with the mixture.
2
Place the bowl in the refrigerator to marinate for 6 to 12 hours.
3
Preheat your oven to 475 degrees F (245 degrees C). Line a baking sheet with aluminum foil and generously grease it with olive oil.
4
Cut potatoes in half lengthwise, then slice each half into three equal pieces. Cube the potatoes and set them aside.
5
Arrange chicken thighs on the prepared baking sheet, placing them skin-side up and spacing them evenly apart. Reserve any excess marinade in the bowl.
6
Add potatoes to the same bowl as before, along with a small amount of olive oil and a generous pinch of salt. Mix everything together well to coat the potatoes evenly. Scatter potatoes around the chicken thighs, distributing them as evenly as possible between the chicken pieces to fill any empty spaces.
7
Roast the chicken and potatoes in the center of your preheated oven until the chicken is cooked through, approximately 35 minutes. Remove the chicken to a plate or dish and cover it.
8
The chicken can be cut into bite-sized pieces if desired.
9
While the chicken and potatoes are cooking, whisk together red wine vinegar, olive oil, lemon juice, salt, and pepper to create a dressing. Taste the dressing and adjust the vinegar or oil as needed. Whisk in parsley and oregano.
10
Toss the potatoes with the chicken fat and pan drippings, then return them to the oven until they are well browned and crispy, 10 to 15 minutes. Let the potatoes rest for a few minutes before using a spatula to remove them.
11
To assemble bowls, combine cucumbers, tomatoes, red onions, feta cheese, chicken, potatoes, and dressing in a bowl until everything is evenly combined. Serve the bowl mixture on top of a bed of greens.