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.