Ingredients
F
For the Marinated Chicken
b
6–8 bone in, skin on chicken thighs
o
2 tablespoons olive oil
g
3 garlic cloves, finely grated
L
3 Leaves from sprigs fresh thyme
d
1 tablespoon dried oregano
s
2 teaspoons smoked paprika
t
1/4–1/2 teaspoon cayenne powder
Z
1 Zest of lemon
J
1 Juice of lemon
h
1 heaping tablespoon Dijon mustard
h
1 tablespoon honey
K
Kosher salt, to taste
B
Black pepper, to taste
F
For the Potatoes
l
1.2 kg / 2 1/2 lb Yukon Gold potatoes, peeled and cut into thick wedges (about 1 1/4 in / 3 cm)
c
1 ½ cups chicken stock (low sodium)
o
½ cup olive oil
l
⅓ cup lemon juice
g
3 garlic cloves, finely grated
L
3 Leaves from sprigs fresh thyme
d
1 tablespoon dried oregano
h
1 heaping tablespoon Dijon mustard
K
Kosher salt, to taste
B
Black pepper, to taste
l
1 lemon, thinly sliced
F
For the Tzatziki
G
1 cup Greek yogurt
P
3 Persian cucumbers, grated and squeezed of excess water
c
⅓ cup chopped dill
g
1 garlic clove, grated
Z
½ Zest of lemon
J
½ Juice of lemon
e
1 tablespoon extra virgin olive oil
S
Salt, to taste
B
Black pepper, to taste
F
For the Greek Salad
e
¼ cup extra virgin olive oil
r
4 tablespoons red wine vinegar
d
1 tablespoon dried oregano, plus more for sprinkling
h
1 heaping teaspoon Dijon mustard
S
Sea salt, to taste
B
Black pepper, to taste
E
1 English cucumber, sliced in half lengthwise, seeds scooped out, then sliced 1/4 inch thick
g
1 green bell pepper, chopped into 1 inch pieces
h
2 cups halved cherry tomatoes
f
5 ounces feta cheese, cut into 1/2 inch cubes
t
⅓ cup thinly sliced red onion
p
⅓ cup pitted Kalamata olives, halved
Directions
1
Preheat the oven to 425°F (220°C).
2
Marinate the chicken. In a bowl, combine olive oil, grated garlic, thyme leaves, oregano, smoked paprika, cayenne, lemon zest, lemon juice, Dijon mustard, honey, salt, and pepper. Coat the chicken thighs evenly.
o
2 tablespoons olive oil
g
3 garlic cloves, finely grated
L
3 Leaves from sprigs fresh thyme
d
1 tablespoon dried oregano
s
2 teaspoons smoked paprika
t
1/4–1/2 teaspoon cayenne powder
Z
1 Zest of lemon
J
1 Juice of lemon
h
1 heaping tablespoon Dijon mustard
h
1 tablespoon honey
K
Kosher salt, to taste
B
Black pepper, to taste
3
Make the potatoes. In a large roasting pan or sheet tray, whisk together chicken stock, olive oil, lemon juice, grated garlic, thyme leaves, oregano, Dijon mustard, salt, and pepper. Add the potato wedges, toss well to coat, and spread into an even layer. Scatter the lemon slices over top.
c
1 ½ cups chicken stock (low sodium)
o
½ cup olive oil
l
⅓ cup lemon juice
g
3 garlic cloves, finely grated
L
3 Leaves from sprigs fresh thyme
d
1 tablespoon dried oregano
h
1 heaping tablespoon Dijon mustard
K
Kosher salt, to taste
B
Black pepper, to taste
l
1.2 kg / 2 1/2 lb Yukon Gold potatoes, peeled and cut into thick wedges (about 1 1/4 in / 3 cm)
l
1 lemon, thinly sliced
4
Set up the pan. Place a wire rack over the potatoes and arrange the chicken on top, skin-side up. As the chicken roasts, the fat will drip down and baste the potatoes.
b
6–8 bone in, skin on chicken thighs
5
Roast for 45 minutes, or until the chicken reaches 165°F and the skin is crisp. Remove the chicken and rest 5–10 minutes. Broil the potatoes briefly to get extra golden edges.
6
Make the tzatziki. Stir together yogurt, grated cucumbers, garlic, lemon zest, lemon juice, olive oil, salt, and pepper until creamy. Refrigerate until ready to serve.
G
1 cup Greek yogurt
P
3 Persian cucumbers, grated and squeezed of excess water
g
1 garlic clove, grated
Z
½ Zest of lemon
J
½ Juice of lemon
e
1 tablespoon extra virgin olive oil
S
Salt, to taste
B
Black pepper, to taste
7
Make the Greek salad. In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, Dijon, salt, and pepper.
e
¼ cup extra virgin olive oil
r
4 tablespoons red wine vinegar
d
1 tablespoon dried oregano, plus more for sprinkling
h
1 heaping teaspoon Dijon mustard
S
Sea salt, to taste
B
Black pepper, to taste
8
Arrange the cucumber, bell pepper, tomatoes, feta, red onion, and olives on a platter. Pour the dressing over, toss gently, and finish with a sprinkle of oregano.
E
1 English cucumber, sliced in half lengthwise, seeds scooped out, then sliced 1/4 inch thick
g
1 green bell pepper, chopped into 1 inch pieces
h
2 cups halved cherry tomatoes
f
5 ounces feta cheese, cut into 1/2 inch cubes
t
⅓ cup thinly sliced red onion
p
⅓ cup pitted Kalamata olives, halved
d
dried oregano, plus more for sprinkling
9
Serve. Plate the chicken with the lemon potatoes, spoon over pan juices, and serve alongside tzatziki and Greek salad.
