step 1 Preheat oven to 400°F (200°C). In a bowl, mix olive oil, lemon juice, garlic, paprika, chili flakes, oregano, salt, pepper, chopped bell pepper, and parsley. Coat chicken in marinade and let sit for 30 minutes (or overnight).
step 2 Arrange chicken in a baking dish and bake for 40–45 minutes, or until fully cooked and slightly charred.
step 3 For the potato salad, boil potatoes in salted water until fork-tender, about 12–15 minutes. Drain and let cool slightly.
step 4 In a bowl, combine mayo, sour cream, bacon, and chives. Add potatoes and toss gently. Season with salt and pepper to taste.
step 5 For the Greek salad, toss tomatoes, cucumber, red onion, olives, and greens in a large bowl. Drizzle with olive oil and red wine vinegar. Sprinkle with oregano, salt, and pepper. Top with feta.
step 6 Serve chicken hot with potato salad and Greek salad on the side.
Storage and Reheating Tips.
Store chicken, potato salad, and Greek salad in separate airtight containers. Chicken can be refrigerated for up to 4 days and reheated in the oven or microwave. Potato salad and Greek salad are best served cold and should be consumed within 3 days.
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