| Chicken & Marinade |
|---|
| ~2 pounds — | boneless skinless chicken thighs |
| 2 tsp — | kosher salt |
| 2 tsp — | black pepper |
| 1 tsp — | dried rosemary |
| 2 tsp — | dried oregano |
| — | red pepper flakes |
| — | cayenne pepper |
| 4 — | cloves garlic, crushed |
| 1 — | large lemon, juiced |
| 56g (¼ cup) — | olive oil |
| Potatoes |
|---|
| 2-3 — | medium russet potatoes, cut into 1 inch cubes |
| — | kosher salt |
| — | olive oil |
| Dressing |
|---|
| 67g (¼ cup) — | red wine vinegar |
| 72g (⅓ cup) — | olive oil, or to taste |
| 1 — | large lemon (~50g), juiced |
| — | salt and freshly ground black pepper to taste |
| 2 tbsp — | chopped flat-leaf (Italian) parsley |
| 2 tbsp — | chopped fresh oregano |
| Salad |
|---|
| 2 cups — | cubed English cucumber |
| 2 cups — | halved cherry tomatoes |
| ½ cup — | sliced red onion |
| 1 cup — | cubed feta cheese |
| 4 cups — | mixed salad greens |