Greek Chicken and Potato Bowl

Greek Chicken and Potato Bowl

4 servings
Warm, crunchy potatoes join lemon-garlic-herb chicken thighs, fresh, cold vegetables, and a zesty dressing in Chef John's Greek-inspired bowls--perfect for lunch or dinner!

Ingredients

  • boneless

    skinless chicken thighs

    2 lb
  • kosher salt
    2 tsp
  • freshly ground black pepper
    2 tsp
  • dried rosemary
    1 tsp
  • dried thyme
    1 tsp
  • dried oregano
    2 tsp
  • red pepper flakes
    ¼ tsp
  • cayenne pepper
    1 pinch
  • garlic

    minced

    4 cloves
  • lemon

    juiced

    1 large
  • olive oil
    ¼ c
  • russet potatoes

    peeled and cut into 1-inch cubes

    2 medium
  • kosher salt
    1 pinch
  • splash olive oil
    1
  • red wine vinegar
    ¼ c
  • 3334326744 cup olive oil
    ⅓
  • lemon

    juiced

    1 large
  • salt and freshly ground black pepper to taste
  • chopped flat-leaf parsley

    italian

    2 tbsp
  • chopped fresh oregano
    2 tbsp
  • cubed english cucumber
    2 c
  • halved cherry tomatoes
    2 c
  • sliced red onion
    ½ c
  • cubed feta cheese
    1 c
  • mixed salad greens
    4 c

Directions

  1. 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. Toss very thoroughly to combine, making sure the chicken thighs are completely and evenly coated with the marinade.

  2. 2

    Wrap in plastic and marinate in the refrigerator for 6 to 12 hours.

  3. 3

    Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with foil and grease generously with olive oil.

  4. 4

    Meanwhile, halve potatoes lengthwise; slice each half into 3 equal pieces. Dice into cubes and set aside.

  5. 5

    Transfer chicken thighs to the prepared sheet pan smooth-side up, spacing evenly. Reserve any excess marinade in the bowl.

  6. 6

    Add the potatoes to the bowl the chicken was in, along with a splash of olive oil and a large pinch of salt. Toss well to coat evenly. Scatter potatoes onto the chicken and distribute as evenly as possible in between the chicken thighs to fill any empty spaces.

  7. 7

    Roast in the center of the preheated oven until the chicken is cooked through, about 35 minutes. Remove chicken to a plate or dish and cover. Chicken can be cut into bite-sized pieces if desired.

  8. 8

    While chicken and potatoes are cooking, whisk red wine vinegar, olive oil, lemon juice, salt, and pepper together for dressing. Taste and adjust vinegar or oil as needed. Whisk in parsley and oregano.

  9. 9

    Toss the potatoes in the chicken fat and pan drippings, and return to the oven until well browned and crusty, 10 to 15 minutes. Let potatoes rest for a few minutes before removing them with a spatula.

  10. 10

    To make bowls, toss together cucumbers, tomatoes, red onions, feta cheese, chicken, potatoes, and dressing until evenly combined. Serve on top of a bowl of greens.

    Step 10
Greek Chicken and Potato Bowl

Greek Chicken and Potato Bowl

4.8(37)425 min4 servings909 cal

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Ratings & Reviews

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Based on 37 ratings

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4.8(37 reviews)
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About this Recipe

Craving a vibrant, satisfying meal that's bursting with Mediterranean flavors? This Greek Chicken and Potato Bowl brings together succulent, herb-infused chicken with crispy potatoes and fresh, zesty vegetables for a perfect lunch or dinner.

What makes this bowl truly shine is the thoughtful layering of textures and temperatures. You get the warmth of lemon-garlic-herb marinated chicken and crunchy roasted potatoes perfectly complemented by cool, crisp salad greens and juicy vegetables, all tied together with a bright, tangy dressing.

Prepare your palate for a delightful journey of flavors and textures. Each forkful offers a medley of savory, tender chicken, earthy, crisp-edged potatoes, and the refreshing pop of cucumber and tomato. The homemade zesty dressing, with its fresh parsley and oregano, brightens every bite, while salty feta adds a creamy counterpoint. It's a remarkably balanced and substantial meal, surprisingly easy to assemble once your chicken and potatoes are ready, making it ideal for meal prep or a fresh weeknight dinner.

This versatile bowl welcomes your personal touch. Swap chicken thighs for boneless, skinless chicken breast or even firm tofu for a vegetarian option. While russet potatoes are classic, feel free to use baby red or gold potatoes, cut into similar 1-inch cubes. For the dressing, if red wine vinegar isn't on hand, apple cider vinegar can be a decent substitute for a similar tang.

Serve these vibrant Greek Chicken and Potato Bowls as a complete and satisfying meal for lunch or dinner. They're perfect for a fresh, healthy weeknight option or an impressive, flavorful meal prep staple to enjoy throughout the week.

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