Greek Chicken and Crispy Potato Bowl
We’ve tweaked our famous Greek Chicken and Potatoes recipe to make it quicker and more bowl-friendly, but don’t worry—we’ve also made our Big Fat Greek Salad bigger and even more indulgent. It turns out, chicken-fat-infused potato cubes make the perfect crunchy croutons.
The key to success here is to chop your potatoes small enough so they crisp up nicely in the oven, but not so small that they fall apart when you remove them from the pan. I prefer using foil for easy removal, but a silicone baking mat works great too—just know that you won’t get quite as much of that golden crust, and let’s face it, the crust is everything.
This recipe is super simple aside from deciding what to add to your bowl or how to tweak the dressing. While I adore our classic Greek roast chicken and potatoes, I honestly loved this salad-inspired version just as much. I really hope you give it a try soon. Enjoy!
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Ingredients List
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2 pounds boneless, skinless chicken thighs
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2 teaspoons kosher salt
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2 teaspoons freshly ground black pepper
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1 teaspoon dried rosemary
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1 teaspoon dried thyme
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2 teaspoons dried oregano
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¼ teaspoon red pepper flakes
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1 pinch cayenne pepper
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4 cloves garlic, minced
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1 large lemon, juiced
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¼ cup olive oil
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2 medium russet potatoes, peeled and cut into 1-inch cubes
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1 pinch kosher salt
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1 splash olive oil
For the Dressing:
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¼ cup red wine vinegar
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⅓ cup olive oil, or to taste
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1 large lemon, juiced
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salt and freshly ground black pepper to taste
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2 tablespoons chopped flat-leaf (Italian) parsley
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2 tablespoons chopped fresh oregano
For the Salad Ingredients:
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2 cups cubed English cucumber
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2 cups halved cherry tomatoes
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½ cup sliced red onion
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1 cup cubed feta cheese
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4 cups mixed salad greens
Instructions
In a large mixing bowl, combine chicken thighs, 2 teaspoons of kosher salt, black pepper, rosemary, thyme, oregano, red pepper flakes, cayenne, garlic, lemon juice, and 1/4 cup of olive oil. Toss well to ensure the chicken is evenly coated in the marinade.
Cover with plastic wrap and refrigerate to marinate for 6 to 12 hours.
Preheat your oven to 475°F (245°C). Line a baking sheet with foil and generously coat with olive oil.
In the meantime, cut the potatoes in half lengthwise, then slice each half into 3 even pieces. Dice the potatoes into cubes and set aside.
Place the chicken thighs on the prepared baking sheet with the smooth side facing up, spacing them evenly. Set aside any leftover marinade in the bowl.
Add the potatoes to the same bowl the chicken was in, along with a splash of olive oil and a generous pinch of salt. Toss to coat the potatoes evenly. Arrange the potatoes around the chicken on the baking sheet, filling any gaps between the thighs.
Roast in the center of the preheated oven for about 35 minutes, or until the chicken is fully cooked. Transfer the chicken to a plate and cover to keep warm. You can cut the chicken into bite-sized pieces if you prefer.
While the chicken and potatoes are roasting, whisk together red wine vinegar, olive oil, lemon juice, salt, and pepper for the dressing. Taste and adjust the vinegar or oil as needed. Stir in the parsley and oregano to finish the dressing.
Coat the potatoes in the chicken fat and pan drippings, then return them to the oven for 10 to 15 minutes, or until they're golden and crispy. Let the potatoes rest for a few minutes before gently lifting them off with a spatula.
To assemble the bowls, toss cucumbers, tomatoes, red onions, feta cheese, chicken, potatoes, and dressing until everything is evenly coated. Serve over a bed of fresh greens.
Chef's Tips
Feel free to substitute 1 teaspoon of fine salt for kosher salt. You can also swap red wine vinegar for lemon juice in the marinade. If possible, try using Greek olive oil for an authentic touch.
Nutritional Information (per serving)
| 909 | Calories |
| 63g | Fat |
| 38g | Carbs |
| 52g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 909 | |
| % Daily Value * | |
| Total Fat 63g | 81% |
| Saturated Fat 19g | 93% |
| Cholesterol 196mg | 65% |
| Sodium 1926mg | 84% |
| Total Carbohydrate 38g | 14% |
| Dietary Fiber 8g | 30% |
| Total Sugars 5g | |
| Protein 52g | 105% |
| Vitamin C 95mg | 105% |
| Calcium 460mg | 35% |
| Iron 6mg | 34% |
| Potassium 1387mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5