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Greek Chicken and Potato Bowl
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
425 minutes
Chef John's Greek-inspired bowls feature crispy potatoes, flavorful lemon-garlic-herb chicken thighs, fresh veggies, and a zesty dressing. Ideal for any meal!
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
  • 0.25 teaspoon red pepper flakes
  • 1 pinch cayenne pepper
  • 4 cloves garlic, minced
  • 1 large lemon, juiced
  • 0.25 cup olive oil
  • 2 medium russet potatoes, peeled and cut into 1-inch cubes
  • 1 pinch kosher salt
  • 1 splash olive oil
  • 0.25 cup red wine vinegar
  • 0.33333334326744 cup olive oil, or to taste
  • 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
  • 0.5 cup sliced red onion
  • 1 cup cubed feta cheese
  • 4 cups mixed salad greens
Instructions:
  • In a large mixing bowl, thoroughly mix chicken thighs, 2 teaspoons kosher salt, pepper, rosemary, thyme, oregano, red pepper flakes, cayenne, garlic, lemon juice, and 1/4 cup olive oil until chicken thighs are evenly coated with the marinade.
  • Cover with plastic wrap and let it marinate in the refrigerator for 6 to 12 hours.
  • Preheat the oven to 475 degrees F (245 degrees C), then generously grease a foil-lined baking sheet with olive oil.
  • Halve the potatoes lengthwise, then slice each half into 3 equal pieces. Dice the pieces into cubes and set aside.
  • Place the chicken thighs on the prepared sheet pan with the smooth side up, making sure to space them evenly. Keep any extra marinade in the bowl for later use.
  • Combine the potatoes with a splash of olive oil and a generous pinch of salt in the same bowl where the chicken was marinated. Mix thoroughly to ensure even coating. Spread the potatoes over the chicken and distribute them evenly among the chicken thighs to fill any gaps.
  • Roast the chicken in the center of the preheated oven for about 35 minutes until cooked through. Transfer the chicken to a plate or dish, cover, and optionally cut into bite-sized pieces.
  • Whisk together red wine vinegar, olive oil, lemon juice, salt, and pepper for dressing while chicken and potatoes cook. Adjust vinegar or oil to taste. Stir in parsley and oregano.
  • Coat the potatoes in the savory chicken fat and pan drippings, then bake until crispy and golden, about 10 to 15 minutes. Rest the potatoes briefly before serving them with a spatula.
  • Combine cucumbers, tomatoes, red onions, feta cheese, chicken, potatoes, and dressing in a bowl. Serve over a bed of greens.

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