How do you make our Big Fat Greek Salad bigger and fatter? By adding garlic, lemon, and herb chicken and some crispy, crunchy, pan dripping-soaked potatoes. And yes, we could've called this Greek Chicken and Potato Salad, but it's come to my attention that these days, people really enjoy eating things called "bowls."

Recipe Summary

20 mins
45 mins
6 hrs
7 hrs 5 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the Dressing:
For the Salad:


Instructions Checklist
  • Combine chicken thighs, 2 teaspoons kosher salt, pepper, rosemary, thyme, oregano, red pepper flakes, cayenne, garlic, lemon juice, and 1/4 cup olive oil in a large mixing bowl. Toss very thoroughly to combine, making sure the chicken thighs are completely and evenly coated with the marinade.

  • Wrap in plastic and marinate in the refrigerator for 6 to 12 hours.

  • Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with foil and grease generously with olive oil.

  • Meanwhile, halve potatoes lengthwise; slice each half into 3 equal pieces. Dice into cubes and set aside.

  • Transfer chicken thighs to the prepared sheet pan smooth-side up, spacing evenly. Reserve any excess marinade in the bowl.

  • Add the potatoes to the bowl the chicken was in, along with a splash of olive oil and a large pinch of salt. Toss well to coat evenly. Scatter potatoes onto the chicken and distribute as evenly as possible in between the chicken thighs to fill any empty spaces.

  • Roast in the center of the preheated oven until the chicken is cooked through, about 35 minutes. Remove chicken to a plate or dish and cover. Chicken can be cut into bite-sized pieces if desired.

  • While chicken and potatoes are cooking, whisk red wine vinegar, olive oil, lemon juice, salt, and pepper together for dressing. Taste and adjust vinegar or oil as needed. Whisk in parsley and oregano.

  • Toss the potatoes in the chicken fat and pan drippings, and return to the oven until well browned and crusty, 10 to 15 minutes. Let potatoes rest for a few minutes before removing them with a spatula.

  • To make bowls, toss together cucumbers, tomatoes, red onions, feta cheese, chicken, potatoes, and dressing until evenly combined. Serve on top of a bowl of greens.

Chef's Note:

You can use 1 teaspoon fine salt instead of kosher. You can use red wine vinegar instead of lemon juice in the marinade. Try and use Greek olive oil if you can find it.

Nutrition Facts

909 calories; protein 52.4g; carbohydrates 38.4g; fat 63.2g; cholesterol 196.2mg; sodium 1925.9mg. Full Nutrition


Rating: 5 stars
Made it exactly as written. As Chef John states, chicken thighs are forgiving - a little too long in the oven won't dry them out - still tender and moist. Very tasty. Thank you Chef John for all your great recipes. Read More
Rating: 4 stars
I knew this was a new recipe here but added it to my recipes right away because I have faith in Chef John. It was delicious and I didn’t change it much. The hubby doesn’t care for dark meat so I used breasts and butterflied them and marinated for about 12 hours. I did not line the pan with foil as I have an easy to clean dish. It was a hit and we will definitely keep it in our arsenal. Read More
Rating: 5 stars
so full of flavor Read More
Rating: 5 stars
Delicious! I only put the chicken in the marinade for about 4 hours but it was delicious! Made the recipe as stated but didn’t add the red pepper flakes. Highly recommend. Ps. My kids loved the chicken! Read More
Rating: 5 stars
My family LOVED this! The only thing I did differently was not add lettuce. My husband went back for more several times! Very impressed! It reminds us of the time we were in Greece, eating at the delicious Greek restaurants! Read More
Rating: 5 stars
Just made this today, pretty simple steps and ingredients but the result was restaurant quality, highly delicious, such a nice mix of flavors and textures. I only let the chicken marinate for an hour and I think that's just fine since it all ends up in the pan and on the potatoes in the end anyway. Will definitely be adding this to the dinner rotation. Read More
Rating: 5 stars
This was delicious! I swapped in basil instead of thyme and it worked perfectly. I wouldn't change a thing! Read More
Rating: 5 stars
This was excellent! I made it almost as directed, except I only used a very small amount of mixed greens ( I used kale) and doubled the feta cheese because we love it so much! I used one HUGE golden potato and didn’t put it all in the bowl because it made so much.....hubby finished them up way before dish doing time!?? Read More