CHICKEN SOUVLAKI POTATO BOWL

From the Things to Eat newsletter

 

Chicken:

 

Ingredients:

1½ lb boneless, skinless chicken thighs

⅓ c lemon juice, from about 3 lemons

2 T olive oil

4 cloves garlic, minced

2 t fresh rosemary, chopped

1 t dried thyme

2 t dried oregano

1 t smoked paprika

salt and pepper 

Method:

 

Toss all ingredients together in a 9" x 9" baking dish and refrigerate, covered, for at least 2 hours. 

 

Place dish in oven, turn on to 400°F and bake for 30-35 minutes, or until chicken is cooked through. 

 

Potatoes:

 

From Food Wishes, see bottom for original potato recipe from Things to Eat

 

Ingredients:

4 large russet potatoes, washed

¼ c olive oil

salt, pepper and cayenne pepper

 

1 c chicken broth

2 t lemon zest

Juice of 1 or 2 lemons 

 

Method:

 

Trim a flat foot on each of the flat sides of the potatoes, and then halve lengthwise.  Rinse in cold water, then pat dry.

 

Pour oil into a baking dish that will fit the potatoes, then place potatoes in.  Season top of each potato with salt, pepper and cayenne pepper, then flip and season other side.

 

Roast in 400°F oven for 20 minutes, then using tongs and spatula, carefully flip potatoes over. 

 

Meanwhile, mix chicken broth, lemon zest and juice.  Pour over the top of the potatoes, then redistribute the lemon zest into the broth.  

 

Roast 15 more minutes, then flip again, very carefully. Roast until potatoes are very tender inside, and crusty outside. 

Salad:

 

Ingredients:

 

2 medium cucumbers, halved and sliced

3 medium tomatoes, cored and chopped

1 small red onion, thinly sliced

½ bunch fresh parsley, chopped

2 T olive oil

2 T red wine vinegar

1 T sumac

2 t dried oregano

salt and pepper

 

Method:

 

Toss all ingredients together and marry flavors in the fridge for an hour before serving.  

 

 

 Tzatziki:

 

Ingredients:

 

1 medium cucumber, grated

1 c Greek yogurt

1 clove garlic, minced 

1 T fresh dill, chopped

1 T olive oil

1 t vinegar

salt and pepper

 

Method:

 

Sprinkle cucumber with a pinch of salt and toss until evenly salted.  Set aside for 15 minutes, then squeeze remaining liquid out of the cucumber.  Discard liquid and transfer cucumber to a medium bowl.

 

Add remaining ingredients, mix well, and allow to sit in the fridge for an hour before serving.  

 

__________________ 

Original potato recipe:

 

2 lb red or gold potatoes, cut into ½" wedges

3 T olive oil

2 cloves garlic, minced

1 t smoked paprika

1 t garlic powder

½ t onion powder

3 T lemon juice, from 1 lemon

1 T chopped parsley

1 T chopped dill

salt and pepper 

 

Method:

 

Preheat oven to 425°F and line a baking sheet with parchment paper.

 

Toss potatoes withe everything but fresh herbs and lemon juice and spread out on baking sheet.

 

Bake for 40-45 minutes, flipping once, or until potatoes are tender and golden-brown.

 

Remove from oven and toss with lemon juice and fresh herbs.