Greek Chicken and Potato Bowl


How do you make our Big Fat Greek Salad bigger and fatter? By adding garlic, lemon, and herb chicken. Plus, 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."

Prep Time:
20 mins
Cook Time:
45 mins
Additional Time:
6 hrs
Total Time:
7 hrs 5 mins
4 servings

We might have scaled down our critically acclaimed Greek Chicken and Potatoes recipe to make it a little quicker and more "bowl-friendly." But, to even things out, we also made our Big Fat Greek Salad recipe much bigger fatter. As it turns out, chicken fat-soaked potato cubes make for some pretty incredible croutons.

One of the keys here is to make sure you cut your potatoes small enough to crisp up relatively quickly once they go back in the oven, but not so small that they break apart when removed from the pan. Speaking of: I like to use foil, which works great, as long as you let them rest for a couple minutes before trying to scrap them off. You can use a silicone baking mat, which eliminates any sticking issues. But you just won't get that same level of crustification — and as I've said many times before,it's all about the crustification.

Other than deciding on what to add to your bowl and/or how to tweak the dressing, this recipe couldn't be simpler. As much as I love our classic Greek roast chicken and potatoes, I enjoyed this salad hybrid every bit as much. Which is why I really do hope you give this a try soon. Enjoy!

Greek Chicken & Potato Bowl
Greek Chicken & Potato Bowl. Chef John

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  • 2 pounds boneless, skinless chicken thighs

  • 2 teaspoons kosher salt

  • 2 teaspoons freshly ground black pepper

  • 1 teaspoon dried rosemary

  • 1 teaspoon dried thyme

  • 2 teaspoons dried oregano

  • ¼ teaspoon red pepper flakes

  • 1 pinch cayenne pepper

  • 4 cloves garlic, minced

  • 1 large lemon, juiced

  • ¼ cup olive oil

  • 2 medium russet potatoes, peeled and cut into 1-inch cubes

  • 1 pinch kosher salt

  • 1 splash olive oil

For the Dressing:

  • ¼ cup red wine vinegar

  • cup olive oil, or to taste

  • 1 large lemon, juiced

  • salt and freshly ground black pepper to taste

  • 2 tablespoons chopped flat-leaf (Italian) parsley

  • 2 tablespoons chopped fresh oregano

For the Salad:

  • 2 cups cubed English cucumber

  • 2 cups halved cherry tomatoes

  • ½ cup sliced red onion

  • 1 cup cubed feta cheese

  • 4 cups mixed salad greens


  1. 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.

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

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

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

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

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. 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 (per serving)

909 Calories
63g Fat
38g Carbs
52g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 909
% Daily Value *
Total Fat 63g 81%
Saturated Fat 19g 93%
Cholesterol 196mg 65%
Sodium 1926mg 84%
Total Carbohydrate 38g 14%
Dietary Fiber 8g 30%
Total Sugars 5g
Protein 52g
Vitamin C 95mg 473%
Calcium 460mg 35%
Iron 6mg 34%
Potassium 1387mg 30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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