Mediterranean Roasted Chicken Plate with Baby Potatoes & Fresh Salad

This Mediterranean Roasted Chicken Plate brings together everything you love about healthy, flavourful cooking. A perfectly golden and herb-crusted chicken thigh sits alongside crispy roasted baby potatoes and a bright, refreshing Greek-style salad.

It’s restaurant-quality comfort food that comes together in under an hour, making it perfect for weeknight dinners or weekend entertaining. The beauty of this dish lies in its simplicity and the quality of fresh ingredients.

Ingredients

4 bone-in, skin-on chicken thighs (about 1.5 kg total)

600 g baby potatoes, halved

4 tablespoons olive oil, divided

3 cloves garlic, minced

2 teaspoons dried oregano

1 teaspoon dried thyme

1 teaspoon paprika

Sea salt and freshly cracked black pepper to taste

Zest of 1 lemon

2 tablespoons fresh rosemary sprigs

6 cups mixed lettuce or cos lettuce, roughly chopped

1 cucumber, sliced

2 medium tomatoes, cut into wedges

1 red onion, thinly sliced into rings

150 g kalamata olives, pitted

200 g crumbled feta cheese

3 tablespoons extra virgin olive oil, for salad dressing

1.5 tablespoons red wine vinegar

1 tablespoon fresh mint leaves, chopped

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