Herb Roasted Chicken with Baby Potatoes & Greek Salad

Instructions

Step 1. Preheat the oven to 425°F (220°C). Line a baking sheet or roasting pan with parchment paper.

Step 2. In a small bowl, combine olive oil, garlic powder, oregano, thyme, paprika, salt, and black pepper.

Step 3. Pat the chicken thighs dry and rub them thoroughly with the herb seasoning mixture.

Step 4. Toss the baby potatoes with olive oil, salt, and black pepper.

Step 5. Arrange the chicken thighs and potatoes on the prepared baking sheet.

Step 6. Roast for 35–40 minutes, turning the potatoes halfway through cooking, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).

Step 7. Remove from the oven and let the chicken rest for 5 minutes.

Step 8. While the chicken cooks, prepare the salad by arranging the lettuce, cucumber, cherry tomatoes, red onion, olives, and feta cheese in a large serving bowl.

Step 9. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and black pepper.

Step 10. Drizzle the dressing over the salad and toss gently to combine.

Step 11. Sprinkle the roasted potatoes with fresh parsley.

Step 12. Serve the herb roasted chicken alongside the baby potatoes and Greek salad.

Storage and Reheating Tips

Store the chicken, potatoes, and salad separately in airtight containers in the refrigerator for up to 4 days.

Keep the salad dressing separate until serving to maintain crisp vegetables.

Reheat the chicken and potatoes in a 350°F (175°C) oven for 10–15 minutes or until warmed through.

For quicker reheating, microwave individual portions in 30-second intervals until hot.

The salad is best enjoyed fresh and is not recommended for freezing.

Add a fresh squeeze of lemon over the chicken before serving leftovers for extra brightness and flavor.