Description
This dish features crispy fries topped with marinated grilled chicken, creamy garlic sauce, and tangy feta, creating a delightful explosion of flavors. Perfect for a hearty meal, it’s both indulgent and fresh, making it a must-try!
Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 2 large russet potatoes (about 1.5 lbs or 680 g)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup Greek yogurt
- 2 tablespoons mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- 1 cup crumbled feta cheese
- 1/2 cup sliced Kalamata olives
- 1/4 cup diced red onion
- 1/4 cup chopped fresh parsley
- Optional: Sliced cherry tomatoes for garnish
Instructions
- Start by marinating the chicken. In a medium bowl, mix the olive oil, oregano, garlic powder, onion powder, smoked paprika, salt, pepper, and lemon juice. Add the chicken thighs and toss until fully coated. Let the chicken marinate for at least 15 minutes (or up to 2 hours in the fridge for deeper flavor).
- While the chicken is marinating, preheat your oven to 425°F (220°C). This high temperature will help the fries become crispy.
- Next, prepare the fries. Wash and peel the russet potatoes, then cut them into even-sized strips, about 1/4 inch thick. This ensures they cook uniformly.
- In a large bowl, toss the potato strips with olive oil, salt, and pepper until evenly coated. Spread them out in a single layer on a baking sheet lined with parchment paper. Make sure not to overcrowd the fries; this helps them crisp up nicely.
- Place the baking sheet in the preheated oven and bake for 25-30 minutes. Halfway through, use a spatula to flip the fries for even cooking. They should be golden brown and crispy when done.
- While the fries are baking, heat a skillet over medium-high heat. Once hot, add the marinated chicken thighs. Cook for about 5-7 minutes per side, or until they reach an internal temperature of 165°F (74°C) and are nicely browned. Remove from heat and let rest for a few minutes before slicing.
- Now, let’s make the garlic sauce. In a small bowl, combine the Greek yogurt, mayonnaise, minced garlic, lemon juice, and salt and pepper to taste. Mix until smooth and creamy.
- Once the fries are done, remove them from the oven and layer them on a serving platter or individual plates. Top with sliced chicken, garlic sauce, crumbled feta, Kalamata olives, diced red onion, and chopped parsley. If desired, add sliced cherry tomatoes for a pop of color and freshness.
- Serve immediately while hot and enjoy the delightful combination of flavors and textures in every bite!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: For perfectly crispy fries, avoid overcrowding the baking sheet. If necessary, bake them in batches to ensure even cooking. You can also use chicken breasts instead of thighs, but adjust the cooking time accordingly.