Greek Chicken with Lemon Potatoes & Tomato Avocado Greek SaladGreek Chicken with Lemon Potatoes & Tomato Avocado Greek Salad
Greek Chicken with Lemon Potatoes & Tomato Avocado Greek Salad
Greek Chicken with Lemon Potatoes & Tomato Avocado Greek Salad
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Recipe - Hope
Greek Chicken with Lemon Potatoes & Tomato Avocado Greek Salad spread
Greek Chicken with Lemon Potatoes & Tomato Avocado Greek Salad
Prep Time10 Minutes
Servings8
Cook Time45 Minutes
Ingredients
Chicken Thighs bone-in
Mini Potatoes
Olive Oil
Lemon Juice
Lemon
Salt
Black Pepper
Garlic
Dried Oregano
Fresh Parsley
Cherry Tomatoes
Mini Cucumbers
Bell Peppers
Red Onion
Large Avocados
Apple Cider Vinegar
Sugar
Dijon Mustard
Directions

Ingredients:

Chicken & Potatoes

  • 8 Chicken thighs, bone in, skin on
  • 1 lb small potatoes, halved or quartered
  • ½ cup olive oil
  • 1/3 cup lemon juice
  • 2 tsp lemon zest
  • 3 tsp salt
  • 2 tsp pepper
  • 3 cloves garlic, minced/grated
  • 3 tsp dried oregano
  • 2 tbsp parsley, fresh

Dressing

  • 1/3 cup olive oil
  • 4 tbsp apple cider vinegar
  • 3 tsp dried oregano
  • 2 tsp lemon juice
  • 2 tsp garlic, minced
  • ½ tsp sugar
  • ½ tsp Dijon mustard
  • Salt and pepper, to taste

Salad

  • 4 mini cucumbers, halved lengthways and sliced
  • Grape/cherry tomatoes, halved
  • 2 bell peppers
  • ½ medium red onion, sliced thinly
  • 2 large avocados, diced

 

Directions:

  1. Preheat oven to 400 degrees F.
  2. Prep your salad ingredients.
  3. Whisk together dressing ingredients in a bowl and set aside.
  4. Add salad ingredients to a large bowl. Add dressing and stir gently to combine.
  5. Mix your marinade by placing olive oil, lemon juice, lemon zest, salt, pepper, garlic and oregano in a large bowl. Whisk to combine.
  6. Add chicken and potatoes to your bowl, toss to coat with the marinade.
  7. Coat a sheet pan with cooking spray. Arrange the chicken and potatoes on the pan in a single layer.
  8. Bake for 40 to 45 minutes or until chicken is done and potatoes are tender, stirring halfway through the cooking time.
  9. Sprinkle with parsley and serve with your salad.
  10. To store some for another day, allow chicken and potatoes to cool. Portion chicken and potatoes into oven safe serving containers and store in fridge or freezer. To reheat, preheat oven to 425 degrees Fahrenheit, place your oven safe container onto a baking sheet and cook for 15 to 30 minutes (if meal was stored frozen, allow to defrost for a short period before cooking, cooking times may be longer when reheating from frozen).
  11. Salad can be stored in the fridge for up to 3 days (avocado may oxidize and turn brown), dressing can be stored in the fridge for up to 5 days in a small tightly sealed jar, use over your salad when ready.
10 minutes
Prep Time
45 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
Chicken Thighs bone-in
Save-On-Foods - Chicken Thighs Bone In Skin On- Family Pack
Save-On-Foods - Chicken Thighs Bone In Skin On- Family Pack, 1.13 Kilogram
$13.93 avg/ea$1.23/100g
Mini Potatoes
Western Family - Yellow Mini Creamer Potatoes
Western Family - Yellow Mini Creamer Potatoes, 680 Gram
$4.49 was $5.39$0.66/100g
Olive Oil
Western Family - Extra Virgin Olive Oil
Western Family - Extra Virgin Olive Oil, 250 Millilitre
rewards logoEarn 250 Points
$8.49$3.40/100ml
Lemon Juice
ReaLemon - Lemon Juice
ReaLemon - Lemon Juice, 440 Millilitre
$3.99$0.91/100ml
Lemon
Lemons - Large Fresh, Each
Lemons - Large Fresh, Each, 1 Each
$0.99
Salt
Windsor - Windsor Kosher Salt
Windsor - Windsor Kosher Salt, 1.36 Kilogram
$6.99$0.51/100g
Black Pepper
Western Family - Black Pepper - Whole
Western Family - Black Pepper - Whole, 120 Gram
$7.05 was $8.29$5.88/100g
Garlic
Garlic - Bulb, Mesh
Garlic - Bulb, Mesh, 3 Each
$0.99$0.33 each
Dried Oregano
Litehouse - Freeze Dried Oregano
Litehouse - Freeze Dried Oregano, 8 Gram
$6.49$81.13/100g
Fresh Parsley
Western Family - Fresh Italian Parsley
Western Family - Fresh Italian Parsley, 20 Gram
$2.79$13.95/100g
Cherry Tomatoes
Western Family - Signature Medley Cherry Tomatoes
Western Family - Signature Medley Cherry Tomatoes, 340 Gram
$5.99$1.76/100g
Mini Cucumbers
Cucumbers - Mini Fresh, 2lb
Cucumbers - Mini Fresh, 2lb, 907 Gram
$6.99 was $7.49$0.77/100g
Bell Peppers
Bell Peppers - Tri-Colored, 3 Pack
Bell Peppers - Tri-Colored, 3 Pack, 3 Each
$6.49 was $6.99$2.16 each
Red Onion
Onions - Red, Unpeeled
Onions - Red, Unpeeled, 335 Gram
$2.43 avg/ea$0.73/100g
Large Avocados
Western Family - Avocados Large, Mesh Bag
Western Family - Avocados Large, Mesh Bag, 4 Each
$5.29 was $6.49$1.32 each
Apple Cider Vinegar
Only Goodness - Organic Apple Cider Vinegar
Only Goodness - Organic Apple Cider Vinegar, 473 Millilitre
$2.99 was $4.99$0.63/100ml
Sugar
Rogers - Granulated White Sugar
Rogers - Granulated White Sugar, 2 Kilogram
rewards logoFree with 4300 Points Redeemed
$3.79$0.19/100g
Dijon Mustard
Western Family - Prepared Dijon Mustard
Western Family - Prepared Dijon Mustard, 325 Millilitre
rewards logoEarn 75 Points
$3.39$1.04/100ml

Directions

Ingredients:

Chicken & Potatoes

  • 8 Chicken thighs, bone in, skin on
  • 1 lb small potatoes, halved or quartered
  • ½ cup olive oil
  • 1/3 cup lemon juice
  • 2 tsp lemon zest
  • 3 tsp salt
  • 2 tsp pepper
  • 3 cloves garlic, minced/grated
  • 3 tsp dried oregano
  • 2 tbsp parsley, fresh

Dressing

  • 1/3 cup olive oil
  • 4 tbsp apple cider vinegar
  • 3 tsp dried oregano
  • 2 tsp lemon juice
  • 2 tsp garlic, minced
  • ½ tsp sugar
  • ½ tsp Dijon mustard
  • Salt and pepper, to taste

Salad

  • 4 mini cucumbers, halved lengthways and sliced
  • Grape/cherry tomatoes, halved
  • 2 bell peppers
  • ½ medium red onion, sliced thinly
  • 2 large avocados, diced

 

Directions:

  1. Preheat oven to 400 degrees F.
  2. Prep your salad ingredients.
  3. Whisk together dressing ingredients in a bowl and set aside.
  4. Add salad ingredients to a large bowl. Add dressing and stir gently to combine.
  5. Mix your marinade by placing olive oil, lemon juice, lemon zest, salt, pepper, garlic and oregano in a large bowl. Whisk to combine.
  6. Add chicken and potatoes to your bowl, toss to coat with the marinade.
  7. Coat a sheet pan with cooking spray. Arrange the chicken and potatoes on the pan in a single layer.
  8. Bake for 40 to 45 minutes or until chicken is done and potatoes are tender, stirring halfway through the cooking time.
  9. Sprinkle with parsley and serve with your salad.
  10. To store some for another day, allow chicken and potatoes to cool. Portion chicken and potatoes into oven safe serving containers and store in fridge or freezer. To reheat, preheat oven to 425 degrees Fahrenheit, place your oven safe container onto a baking sheet and cook for 15 to 30 minutes (if meal was stored frozen, allow to defrost for a short period before cooking, cooking times may be longer when reheating from frozen).
  11. Salad can be stored in the fridge for up to 3 days (avocado may oxidize and turn brown), dressing can be stored in the fridge for up to 5 days in a small tightly sealed jar, use over your salad when ready.