Greek Chicken Potato Bowl

Ingredients

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

Method

Assemble spices
Crush garlic
Juice lemon
In a medium-large mixing bowl
- Add the chicken and marinade ingredients
- Mix thoroughly with gloved hands
- Cover with plastic wrap for 4 hours to overnight

Cut potato in half lengthwise so we get wide flat halves
- Slice halves into 3 long pieces
- Dice into 1 inch cubes
Line a baking sheet with aluminum foil
Transfer the chicken thigs onto the sheet
Toss the potatoes in the bowl with some extra oil and salt if necessary
Place the potatoes on the sheet among the thighs in an even layer
Bake at 475F for about 35 minutes, until chicken is cooked through
Once it is, transfer the chicken to a bowl
Toss the potatoes in the oil and bake more until they're done, another 10 to 15 minutes