Greek Chicken & Potatoes

Ingredients

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.