Greek Lemon-Oregano Chicken with Roasted Potatoes

Ingredients

• 1 lb Chicken thighs (boneless, skinless)
• 2 tbsp Olive oil
• 1 large Lemon (zest and juice)
• 3 cloves Garlic
• 2 tsp Dried oregano
• 1 tsp Dried thyme(optional)
• 3/4 tsp Kosher salt
• 1/2 tsp Black pepper
• 10 oz Baby potatoes
• 1/2 large Cucumber
• 1 cup Cherry tomatoes
• 1 tbsp Red wine vinegar

Instructions

1. 1

   Prep (15 minutes): Heat oven to 425°F (220°C). Cut potatoes into 1-inch chunks. Mince garlic. Zest and juice the lemon. Chop cucumber and halve cherry tomatoes.

2. 2

   Roast potatoes (about 25 minutes): Toss potatoes with 1 tbsp olive oil, 1/4 tsp salt, and black pepper. Spread on a baking sheet and roast until browned and tender, about 25 minutes, stirring once halfway.

3. 3

   Pan-sear chicken (about 10 minutes): While potatoes roast, pat chicken dry and season with remaining salt, oregano, thyme (if using), and half the lemon zest. Heat remaining 1 tbsp olive oil in a skillet over medium-high heat. Sear chicken 4–5 minutes per side until browned and cooked through.

4. 4

   Finish with lemon-oregano: Reduce heat to medium. Add garlic and cook 30 seconds. Stir in lemon juice and remaining lemon zest; simmer 1–2 minutes to coat the chicken.

5. 5

   Make salad and serve (5 minutes within total cook time): Toss cucumber and tomatoes with red wine vinegar and a pinch of salt and pepper. Serve chicken with roasted potatoes and the cucumber-tomato salad.