Roasted Chicken and Potatoes with Spiralized Greek Salad

This is my favourite way to make a greek salad with the spiralizer and a light dressing of olive oil, lemon juice and oregano.

I hope you enjoy it!

Image coming soon

Ingredients:

(4 servings)

Chicken and potatoes:

8 chicken thighs, boneless skinless

3 cups baby potatoes, halved

1/4 cup olive oil

1 tbsp red wine vinegar

1 tbsp dijon mustard

⅛ cup capers

2 tsp caper juice

Fresh parsley, for garnish

Greek salad:

1 cucumber, spiralized

1 red pepper, sliced

2 cups cherry tomatoes, halved

3/4 cup feta cheese, crumbled (I used goat & sheeps milk feta)

⅓ cup pitted Kalamata olives

Olive oil, drizzled

½ lemon, juiced

1 tsp dried oregano

Salt and pepper to taste

Instructions:

1. Preheat the oven to 400.

2. Boil or steam potatoes for 15 minutes or until soft, then drain the water.

3. While the potatoes are boiling, mix the olive oil, red wine vinegar, dijon mustard, capers and caper juice in a small bowl.

4. Place chicken and potatoes in a baking dish and drizzle with dressing. Mix well. Then place in the oven and roast for 25 - 30 minutes.

5. While the chicken and potatoes are cooking, spiralize the cucumber (if you have a spiralizer).

6. Add cucumber, tomatoes, red pepper, olives, and feta in a bowl, then set aside.

7. After 30 minutes, for crispier and more browned potatoes and chicken, turn the broiler on high and broil for 3-4 minutes, then remove from the oven and sprinkle with fresh parsley.

8. Drizzle the greek salad with olive oil, lemon juice, oregano and salt and pepper to taste. Toss well.

Plate greek salad with chicken and potatoes. Serve with Spade & Sparrows Pinot Grigio and enjoy!