Tuesday Cook Off ~ Greek Salsa Chicken and Garlic and Herb Roasted Potatoes

Tuesday Cook Off ~ Greek Salsa Chicken and Garlic and Herb Roasted Potatoes

After a week off, I am excited to announce this weeks Tuesday Cook Off.   This dish was super easy and my family just loved it.  Now of course you have to be a fan of feta cheese and olives to enjoy this dish.   The chicken breasts are roasted in lemon juice, keeping the chicken super moist and flavorful.   If you have a busy week night, this dish comes together in less than an hour.   I promise it will be a favorite.   I served the Greek Salsa Chicken with Garlic and Herb Roasted Potatoes.   The boys just loved them!!  My youngest even had seconds!!

Here are the recipes:

Greek Salsa Chicken from Sweet Peas Kitchen

Ingredients: 

For the Salsa:
4 ounces crumbled feta cheese
1 cup halved grape or cherry tomatoes
1/4 cup pitted kalamata olives
1/4 cup minced fresh parsley
1/4 cup lemon juice
1/4 cup olive oil
1 tablespoon freshly chopped oregano
For the Chicken:
6 boneless, skinless chicken breast halves (7 ounces each)
pepper to taste
kosher salt to taste
2 tablespoons olive oil
2 lemons, cut into wedges
Directions: 
Preheat oven to 450°.
In a large bowl, combine feta, tomatoes, olives, parsley, lemon juice, 1/4 cup olive oil and oregano. Cover and chill in refrigerator.
Heat 2 tablespoons olive oil in a large roasting pan over medium-high heat. Season chicken with kosher salt and pepper. Sear chicken, about 1-2 minutes each side; remove from heat.
Squeeze lemon wedges over chicken to coat. Place the squeezed lemon wedges around the chicken breasts. Roast until chicken reaches an internal temperature of 160°, about 25-30 minutes. Transfer chicken and lemons to a large platter. Top with salsa.
This dish is also delicious for leftover lunch 🙂
Garlic and Herb Roasted Potatoes
Ingredients: 
  • 1 teaspoon Oregano Leaves
  • 1 teaspoon  Paprika
  • 1 teaspoon  Thyme Leaves
  • ¾ teaspoon Sea Salt
  • ½ teaspoon  Garlic Powder
  • 2 pounds baby red potatoes, quartered
  • 2 tablespoons olive oil
Directions: 
  1. Preheat oven to 425°F. Mix oregano, paprika, thyme, sea salt and garlic powder in small bowl. Set aside.
  2. Toss potatoes with oil in large bowl. Sprinkle seasoning mixture over potatoes. Toss to coat well. Spread potatoes in single layer on foil-lined 15x10x1-inch baking pan.
  3. Bake 30 to 35 minutes or until potatoes are tender and golden brown.

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