Instructions
Step 1: Preheat your oven to 200°C (180°C fan-forced). Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
Step 2: In a small bowl, combine the minced garlic, oregano, thyme, paprika, and lemon zest. Mix in 2 tablespoons of olive oil to create a paste.
Step 3: Rub the herb paste all over the chicken thighs, making sure to coat the skin well. Place a few rosemary sprigs on top of each thigh.
Step 4: Toss the halved baby potatoes with the remaining 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking tray.
Step 5: Arrange the chicken thighs on the same tray among the potatoes, skin-side up. Roast for 35-40 minutes until the chicken skin is golden and crispy and the potatoes are tender.
Step 6: While the chicken and potatoes roast, prepare the salad by combining the lettuce, cucumber slices, tomato wedges, red onion rings, and kalamata olives in a large bowl.
Step 7: Whisk together the extra virgin olive oil, red wine vinegar, and fresh mint in a small bowl. Season with salt and pepper to taste.
Step 8: When the chicken is cooked through, remove from the oven and let rest for 5 minutes. Dress the salad with the vinaigrette and top with crumbled feta cheese.
Step 9: Divide the salad among serving plates, top with a roasted chicken thigh and a portion of roasted baby potatoes. Serve immediately.
Storage and Reheating Tips
Store leftover chicken, potatoes, and salad in separate airtight containers in the refrigerator for up to 3 days. The salad is best consumed within 1 day to maintain crispness.
To reheat, place the chicken and potatoes in a 180°C oven for 10-15 minutes until warmed through. Add the salad dressing just before serving to keep the greens fresh and crunchy.
This dish is also delicious served cold the next day as a Mediterranean salad bowl, making it perfect for meal prep and packed lunches.
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