Ingredients
Chicken & Marinade
- ~2 pounds boneless skinless chicken thighs
- 2 tsp kosher salt
- 2 tsp black pepper
- 1 tsp dried rosemary
- 2 tsp dried oregano
- red pepper flakes
- cayenne pepper
- 4 cloves garlic, crushed
- 1 large lemon, juiced
- 56g (1⁄4 cup) olive oil
Potatoes
- 2-3 medium russet potatoes, cut into 1 inch cubes
- kosher salt
- olive oil
Dressing
- 67g (1⁄4 cup) red wine vinegar
- 72g (1⁄3 cup) olive oil, or to taste
- 1 large lemon (~50g), juiced
- salt and freshly ground black pepper to taste
- 2 tbsp chopped flat-leaf (Italian) parsley
- 2 tbsp chopped fresh oregano
Salad
- 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
Method
Marinate the chicken (4 hours to day before)
- Assemble spices
- Crush garlic
- Juice lemon
- In a medium-large mixing bowl
- Add the chicken and marinade ingredients
- Mix thoroughly with gloved hands
- Cover with plastic wrap for 4 hours to overnight
Bake chicken and potatoes
- Cut potato in half lengthwise so we get wide flat halves
- Slice halves into 3 long pieces
- Dice into 1 inch cubes
- Line a baking sheet with aluminum foil
- Transfer the chicken thigs onto the sheet
- Toss the potatoes in the bowl with some extra oil and salt if necessary
- Place the potatoes on the sheet among the thighs in an even layer
- Bake at 475F for about 35 minutes, until chicken is cooked through
- Once it is, transfer the chicken to a bowl
- Toss the potatoes in the oil and bake more until they’re done, another 10 to 15 minutes
Prepare the salad
- Whisk all dressing ingredients together in a mixing bowl
- Cube feta cheese
- Cube the cucumber
- Halve the cherry tomatoes
Assemble the salad
- Cut the chicken into bite sized pieces
- Add veggies, chicken, and potatoes to a mixing bowl and toss with the dressing
- Lay a bed of the greens in a wide bowl
- Add the dressed salad ingredients on top
References