Grilled Greek Chicken with Lemon Roasted Potatoes and Greek Salad
Tips for Experienced Cooks
To elevate the flavors further, consider adding fresh herbs such as thyme or rosemary to the chicken marinade and potatoes. Additionally, try substituting some of the olive oil in the salad dressing with the juice of a fresh lemon for a brighter flavor. For the perfect char on your chicken, make sure your grill or grill pan is properly preheated and avoid moving the chicken too early; wait until it releases easily to ensure beautiful grill marks.
Step 1: Prepare the Chicken
In a large resealable bag, combine the chicken thighs, 2 tablespoons olive oil, 1 tablespoon dried oregano, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Seal the bag and refrigerate for at least 30 minutes, up to 24 hours.
- 4 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Step 2: Roast the Potatoes
Preheat the oven to 400°F. In a large roasting pan, toss the cubed potatoes with 2 tablespoons olive oil, 1 teaspoon garlic powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Roast for 30-40 minutes, stirring halfway, until potatoes are tender and golden brown.
- 3 pounds Yukon Gold potatoes, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Step 3: Grill the Chicken
Preheat a grill or grill pan to medium-high heat. Grill the marinated chicken for 6-8 minutes per side, or until cooked through.
- Marinated chicken from Step 1
Step 4: Make the Greek Salad
In a large bowl, combine the diced cucumber, halved cherry tomatoes, thinly sliced red onion, 2 tablespoons red wine vinegar, 2 tablespoons olive oil, 1 teaspoon Dijon mustard, and a pinch of salt and pepper. Toss to combine.
- 1 cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 red onion, thinly sliced
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Step 5: Serve
Serve the grilled Greek chicken alongside the roasted potatoes and Greek salad. Sprinkle the feta cheese over the salad.
- 0.5 cup crumbled feta cheese
Meat, Eggs, & Dairy
- 4 pounds chicken thighs
Pantry Items
- 1/2 cup feta cheese
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
Fresh Produce & Herbs
- 3 pounds Yukon Gold potatoes
- 1 cucumber cucumber
- 1 pint cherry tomatoes
- 1 red onion red onion
- 1 lemon lemon
Seasonings & Spices
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
