Greek Chicken & Potatoes
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AIR FRYER GREEK CHICKEN
1 pound chicken (boneless, skinless chicken breasts, chicken tenders, and/or boneless, skinless chicken thighs)
Marinade
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
6 garlic cloves, minced
2 teaspoons dried oregano
½ teaspoon ground turmeric
2 teaspoons kosher salt
⅛ teaspoon freshly ground black pepper
OVEN ROASTED LEMON-HERB POTATOES
16 ounces baby red or yukon gold potatoes, quartered
1 tablespoons olive oil
kosher salt, to taste
1/2 teaspoon garlic powder
black pepper, to taste
grated lemon zest of 1/2 lemon, 1/2 teaspoon
1/2 tablespoon finely chopped dill
GREEK SALAD
2 cups diced Persian cucumber
1 green bell pepper, sliced
1 1/3 cups grape tomatoes, halved
20 kalamata or gaeta olives
1/4 cup red onion, sliced lengthwise
4 ounces fresh feta, sliced thick
DRESSING:
juice of 2 fresh lemons
2 tablespoons extra virgin olive oil
2 teaspoons fresh oregano leaves, minced
(can add other fresh herbs like dill, mint)
1/4 teaspoon kosher salt
freshly ground black pepper, to taste
Directions
CHICKEN
Marinade over night, if possible. If not, at least four hours ahead of cooking
POTATOES
In a large bowl toss the potatoes with olive oil, garlic powder, 1/2 teaspoon salt and black pepper to taste, toss to evenly coat.
Transfer to a large sheet, 18 x 18 inches of heavy duty foil on a flat surface.
Place the ingredients in the center of the foil. Form a packet by bringing the short ends of the foil together and fold twice to seal leaving room for steam.
Bake in a preheat 400F oven 35 to 40 minutes, shaking the halfway. Open carefully and top with 1/8 teaspoon salt, lemon zest and dill.
CHICKEN
While potatoes are roasting, cook chicken
Preheat the air fryer to 400°F and cook the breasts as directed for about 8-10 minutes, turning halfway through. For thighs, cook at 400°F for 16 to 18 minutes, turning halfway through.
SALAD
While potatoes and chicken are cooking, make salad
In each of 4 (4-cup) containers or bowls, arrange 1/2 cup cucumber, 1/4 green pepper, 1/3 cup tomato, olives and red onion, top with Feta cheese.
In a small bowl whisk the lemon juice, olive oil, oregano, salt and pepper.
Serve about 1 1/2 tablespoons dressing with each salad.
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