I love Greek food. It is one of my favorites. The zesty power of lemons and oregano not only have a multitude of health benefits, but they also bring forth an awesome amount of flavor. Sundays are busy for us. We had a great day at church, followed by fun outside with the neighborhood kids, but in the midst of all this action, time doesn’t rest for a minute. I had to get-get and whip up a dinner! This colorful and tasty dinner is guaranteed to be a family favorite. Just ask 1 and 2. They both asked for seconds. The sun was out today. It felt good. It felt like summer. There was no other option, but getting our Greek on.
Greek Chicken Dinner with Martha Stewart’s Lemon Roasted Potatoes
12 chicken thighs
1/2 cup Kraft Greek Feta and Oregano Dressing
4 large russet baking potatoes (8 medium), peeled and quartered (I used yellow flesh potatoes, unpeeled)
1/2 cup olive oil
1/2 cup freshly squeezed lemon juice (3 lemons)
1 tablespoon dried oregano, preferably Greek oregano, plus more for garnish
1 tablespoon salt
1/4 teaspoon freshly ground black pepper
Feta cheese, crumbled
1/2 red pepper, chopped
1/2 orange pepper, chopped
1/2 cucumber, chopped
1/4 cup red onion, chopped (optional)
1 roma tomato, chopped (optional)
How To Play:
First prepare potatoes by heating oven to 500 degrees. Place potatoes in a metal roasting pan large enough to fit potatoes in a single layer. Add 1 cup water, olive oil, lemon juice, dried oregano, salt, and pepper. Toss potatoes until well coated.
Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through for even browning; add water if all the liquid has been absorbed, before they have fully browned. If desired, garnish with oregano.
Place chicken thighs in a casserole dish and pour Kraft dressing over top and flip chicken until well coated. Place in oven at 350 degrees for 45 minutes or on a grill top (BBQ) and cook until no longer pink. While chicken is cooking, prepare salad by chopping peppers, onion, tomato, and cucumber and placing them in a medium bowl. Crumble feta over top and stir in salad dressing until salad is well coated. Reheat potatoes, and serve with Tzaziki or Hummus. Timing is everything with this meal. I cook the potatoes first, set them on the stove top when cooked, and place them back in the oven when the chicken is almost done cooking. I like all the food to be equally heated through. It just tastes super.