A Greek Meal Ready in 60 Mins! Lemony Chicken & Potatoes & More!!!

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthier fat profile while canola oil is more budget-friendly.

chicken pieces

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat, while thighs are often less expensive than breasts.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen potato wedges

Sweet potatoes add nutrients, while frozen wedges save prep time.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, and seasoned water is cost-effective.

Start by preparing the marinade with lemon juice, olive oil, grated garlic, and water.

Cut the Idaho potatoes into wedges and place them in a baking pan.

Add boneless skinless chicken thighs to the pan with the potatoes.

Pour the marinade over the chicken and potatoes, then season with salt, black pepper, crushed red pepper flakes, ground cumin, and oregano.

Preheat the oven to 425°F (218°C).

Bake uncovered in the oven for about 45 minutes or until the potatoes are fork tender and chicken is fully cooked.

While the chicken and potatoes are baking, prepare a green bean salad by boiling trimmed green beans for 7 minutes, then shocking them in ice water.

Make the dressing for the salad using balsamic vinegar, honey, grated garlic, and extra virgin olive oil.

Toast walnuts in the oven for about 5 minutes until fragrant, then chop them.

Combine the salad ingredients: green beans, walnuts, dried figs, chopped onion, grape tomatoes, kalamata olives, and sliced baby bell peppers.

Toss the salad with the dressing and crumble feta cheese on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary