Greek Chicken and Potato Bowl

In a large mixing bowl, combine the chicken thighs, 2 teaspoons kosher salt, pepper, rosemary, thyme, oregano, red pepper flakes, cayenne, garlic, lemon juice, and 1/4 cup olive oil. Ensure the chicken is evenly coated with the marinade. (5 minutes)

Cover with plastic wrap and marinate in the refrigerator for at least 6 hours, or preferably overnight for maximum flavor. (6-12 hours)

Preheat your oven to a roaring 475°F (245°C). Line a baking sheet with foil and generously grease it with olive oil to prevent sticking. (10 minutes)

Prepare the potatoes by halving them lengthwise, then slicing each half into 3 equal pieces. Dice into cubes and set aside. (5 minutes)

Transfer the marinated chicken thighs to the prepared sheet pan, spacing them evenly. Reserve any excess marinade in the bowl – we'll use that later. (5 minutes)

Add the cubed potatoes to the bowl containing the reserved chicken marinade, along with a splash of olive oil and a generous pinch of salt. Toss well to coat. Scatter the potatoes around the chicken on the baking sheet, filling any empty spaces. (5 minutes)

Roast in the preheated oven until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), approximately 35 minutes. Remove the chicken to a plate and cover to keep warm. (35 minutes)

While the chicken and potatoes are roasting, prepare the dressing. In a small bowl, whisk together the red wine vinegar, olive oil, lemon juice, salt, and pepper. Taste and adjust the vinegar or oil to your preference. Stir in the chopped parsley and oregano. (5 minutes)

Once the chicken is removed, toss the potatoes in the flavorful chicken fat and pan drippings remaining on the baking sheet. Return the potatoes to the oven and roast for another 10 to 15 minutes, or until they are beautifully browned and crusty. Let the potatoes rest for a few minutes before removing them with a spatula. (10-15 minutes)

To assemble the bowls, toss together the cucumbers, tomatoes, red onions, feta cheese, cooked chicken, and roasted potatoes. Dress generously with the prepared vinaigrette. Serve the mixture on top of a bed of fresh mixed salad greens. Enjoy immediately! (5 minutes)