Mediterranean Lemon-Garlic Chicken Plates

Crispy Greek-Style Potatoes

• 2 large russet potatoes, cut into about 3/4-inch cubes
• 1 1/2 Tbspolive oil
• 1 tspdried oregano
• 1 tspgarlic powder
• 1/2 tsppaprika
• 1/2 tsponion powder
• 1/4 tspsalt
• Black pepper to taste
• Juice of 1/4 lemon
• 2-3 TbspParmesan

Tomato-Cucumber-Feta Salad

• 1 cucumber, chopped
• 1 1/2 cupscherry or grape tomatoes, halved
• 1/4 red onion, very thinly sliced
• 1/4-1/2 cupfeta
• 1 Tbspolive oil
• Juice of remaining 1/4 lemon
• 1/2 tspdried oregano
• Salt and black pepper to taste

Instructions

1. 01

   Start the potatoes

   Heat oven to 425°F. Toss potato cubes with olive oil, oregano, garlic powder, paprika, onion powder, salt, pepper, and 1/4 lemon. Spread in a single layer with room between the pieces. Roast 30-35 minutes, flipping around the 18-minute mark. Sprinkle with Parmesan during the last 5 minutes.

2. 02

   Marinate the chicken

   While the potatoes start roasting, combine chicken with olive oil and juice and zest of 1/2 lemon, minced garlic, oregano, paprika, garlic powder, onion powder, salt, pepper, and honey. Let sit for 15-30 minutes while you prep the salad.

3. 03

   Make the salad

   Combine cucumber, tomatoes, red onion, and feta. Add olive oil, remaining lemon juice, oregano, and salt and pepper. Toss shortly before serving so the vegetables stay crisp.

4. 04

   Cook the chicken

   Heat a large skillet over medium-high heat. Add the chicken with its marinade in an even layer. Cook about 6-8 minutes, stirring and flipping as needed, until browned and cooked through.

5. 05

   Finish the chicken

   Lower the heat. Add 1/2 Tbsp butter, a fresh squeeze of lemon if desired, and 1-2 Tbsp Parmesan. Toss for about 30 seconds until glossy and coated.

6. 06

   Serve

   Plate the crispy potatoes with the lemon-garlic chicken and cold feta salad. Warm pita or flatbread on the side if using.