These Greek Bowls with Chicken & Roasted Potatoes are everything I want in a meal. I could eat this exact bowl of food on repeat and never tire of it. It’s that good. Juicy roasted chicken thighs, roasted potatoes and carrots, a bright and tangy Greek salad, and creamy tzatziki come together to create something really special. Hearty and light at the same time!
Let’s talk about my newest favorite meal.
These Greek Bowls with Chicken & Roasted Potatoes truly are something special.
Simple mediterranean flavors, tons of texture, and ingredients that fill you up without making you feel gross.
These bowls start out with simple-yet-flavorful roasted potatoes and carrots. I love the combo because the potatoes give this dish some heft while the carrots add a touch of sweetness.
Toss the potatoes and carrots in some olive oil and seasonings and then get them started in the oven. After 15-20 minutes of roasting, add your chickenb thighs to the same pan, season them up, and pop the whole thing back in the oven to finish roasting.
A sorta-kinda sheet pan meal! We still have to make the Greek salad, after all.
When we were in Greece a few years back, Dan and I could not get over how delicious the actual Greek salads were. We ordered one everywhere we ate, just to compare the local variations of the very simple dish.
This version is my homage to all those delicious salads we tried.
Cherry tomatoes, bell pepper, cucumber, kalamata olives, feta, and fresh dill tossed in a tangy red wine vinaigrette sweetened with a touch of honey.
DIVINE.
I could honestly it on just about anything. It’s tangy, a touch sweet, salty and savory, and super crunchy.
All the attributes you want a salad to have!
I love meals like this because each person can customize their bowl however they see fit. Don’t like tzatziki? Leave it off. Not a fan of roasted carrots, skip ’em. Prefer chicken breasts over thighs? Swap them out.
Build your bowl to your heart’s content.
These are summer meal perfection to me, just as they are.
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Greek Bowls with Roasted Chicken & Potatoes
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
These Greek Bowls with Chicken & Roasted Potatoes are everything I want in a meal. I could eat this exact bowl of food on repeat and never tire of it. It’s that good. Juicy roasted chicken thighs, roasted potatoes and carrots, a bright and tangy Greek salad, and creamy tzatziki come together to create something really special. Hearty and light at the same time!
Ingredients
For the Potatoes & Carrots:
- 1 (24-oz) bag of baby potatoes, halved
- 3 large carrots, peeled and roughly diced
- 1 tablespoon olive oil
- 1 teaspoon garlic salt
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
For the Chicken Thighs:
- 1 1/2 lbs boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon garlic salt
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
For the Greek Salad:
- 2 cups cherry tomatoes, halved
- 1 English cucumber, sliced
- 1 red or orange bell pepper, diced
- 1/2 cup pitted kalamata olives, halved
- 1/2 cup feta cheese, cubed
- 2 tablespoons fresh dill, chopped
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons honey
- 1 teaspoon garlic salt
- Additional salt and pepper, to taste
Tzatziki, for serving
Instructions
For the Potatoes and Carrots:
- Preheat the oven to 400°F and line a large baking sheet with parchment paper or foil. Spread the potatoes and carrots out in an even layer. Drizzle over the olive oil and seasonings, and using your hands, toss everything together until evenly coated in the oil and seasonings.
- Place in the oven and bake for 20 minutes. Meanwhile, prep the chicken and Greek salad.
For the Chicken Thighs:
- Once the potatoes/carrots have roasted for 15 minutes, take the tray out the oven and push the vegetables to one side.
- Add the chicken thighs in an even layer to the open side of the tray. Drizzle with the oil and add the seasonings, making sure all the chicken is evenly coated.
- Return the pan to the oven for another 20-25 minutes.
- For the Greek Salad:
- While everything is roasting, add all the ingredients for the salad to a mixing bowl and toss to combine. Adjust seasoning, as needed.
To Serve:
To each bowl, add some of the roasted potatoes and carrots. Slice the chicken thighs and add on top. Add a few generous spoonfuls of the Greek salad, along with any residual juices in the bottom of the bowl. Garnish with a dollop of tzatziki and serve.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg!
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