Herb Roasted Chicken with Baby Potatoes & Greek Salad

This Herb Roasted Chicken with Baby Potatoes & Greek Salad is a wholesome Mediterranean-inspired meal featuring juicy herb-seasoned chicken, tender roasted baby potatoes, and a fresh salad loaded with crisp vegetables, olives, and creamy feta cheese. It’s a balanced dinner that’s packed with protein, fresh flavors, and satisfying textures.

Ingredients

For the Chicken

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

For the Baby Potatoes

1 pound baby potatoes

1 tablespoon olive oil

½ teaspoon salt

¼ teaspoon black pepper

1 tablespoon fresh parsley, chopped

For the Greek Salad

4 cups green leaf lettuce

1 cup cucumber slices

1 cup cherry tomatoes, halved

½ small red onion, thinly sliced

½ cup Kalamata olives

4 ounces feta cheese, crumbled

For the Dressing

2 tablespoons extra-virgin olive oil

1 tablespoon red wine vinegar

1 teaspoon dried oregano

¼ teaspoon salt

¼ teaspoon black pepper

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