Ingredients
-
1 1/2 pounds skinless, boneless chicken thighs
-
1 1/2 pounds baby potatoes, halved
-
1/4 cup extra-virgin olive oil
-
2 tablespoons balsamic vinegar
-
2 tablespoons Dijon mustard
-
2 teaspoons paprika
-
1 teaspoon dried oregano
-
2 cloves garlic, minced
-
1/2 teaspoon freshly ground black pepper
-
1/4 teaspoon red chili flakes
Olive Brine
-
2 tablespoons extra-virgin olive oil
-
1/4 cup sliced pimento-stuffed green olives
-
2 tablespoons lemon juice
-
2 tablespoons sliced pepperoncini peppers
-
1 teaspoon sliced fresh basil
-
1/2 teaspoon dried dill
-
1 cup tzatziki sauce
-
2 ounces crumbled feta cheese
Directions
-
Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil. Place chicken and potatoes in a large bowl.
-
Whisk 1/4 cup olive oil, balsamic vinegar, Dijon mustard, paprika, oregano, garlic, black pepper, and chili flakes together in a small bowl. Pour mixture over chicken and potatoes; toss to coat. Arrange chicken and potatoes on the prepared baking sheet in an even layer.
-
Bake in the preheated oven until chicken juices run clear and potatoes are tender, 30 to 35 minutes. An instant-read thermometer inserted near the center of chicken should read 165 degrees F (74 degrees C).
-
Meanwhile, for brine, stir 2 tablespoons olive oil, olives, lemon juice, pepperoncini, basil, and dill together in a small bowl. Stir tzatziki sauce and feta together in a separate bowl.
-
Remove chicken and potatoes from the oven. Divide onto serving plates. Drizzle with olive brine and top with tzatziki feta sauce. Serve immediately.
Nutrition Facts (per serving)
| 750 | Calories |
| 44g | Fat |
| 44g | Carbs |
| 50g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 750 | |
| % Daily Value * | |
| Total Fat 44g | 56% |
| Saturated Fat 11g | 53% |
| Cholesterol 225mg | 75% |
| Sodium 1037mg | 45% |
| Total Carbohydrate 44g | 16% |
| Dietary Fiber 6g | 20% |
| Total Sugars 6g | |
| Protein 50g | 100% |
| Vitamin C 25mg | 27% |
| Calcium 193mg | 15% |
| Iron 5mg | 26% |
| Potassium 1558mg | 33% |
* 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.
