Greek Marinated Chicken with Crispy Potatoes & Greek Salad

A fresh Mediterranean-inspired dinner packed with flavor, protein, and vibrant ingredients.

Juicy yogurt-marinated chicken grilled until perfectly charred, crispy golden potatoes roasted in hot oil, a refreshing Greek salad, and a creamy homemade tzatziki: this meal feels nourishing, comforting, and effortlessly beautiful. Perfect for summer dinners, hosting friends, or weekly meal prep.

Recipe Details

Category: Dinner

Cuisine: Mediterranean / Greek

Difficulty: Medium

Prep Time: 20 minutes

Marinate Time: 6 hours (or overnight)

Cook Time: 40 minutes

Servings: 4–6

Ingredients

Greek Marinated Chicken

• 2 lb chicken

• 1/2 cup plain Greek yogurt

• 1/4 cup olive oil

• 1 lemon, zest + juice

• 4 garlic cloves, minced

• 2 tsp sea salt

• 1 tsp smoked paprika

• 1 tsp cumin

• 1 tsp dried oregano

• 1 tsp coriander

• 1 tsp black pepper

Crispy Potatoes

• 1 lb small golden potatoes

• 2 tbsp avocado oil

• Seasonings

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp smoked paprika

Greek Salad

• 1 box of Cherry tomatoes, halved

• 2 large Cucumbers, chopped

• 1/2 red onion thinly sliced

• Fresh dill

• Kalamata olives

• Crumbled feta

• Olive oil

• Balsamic vinegar

• Sea salt

Homemade Tzatziki

• 1/2 cup plain Greek yogurt

• 1/2 large cucumber, grated

• 3 tbsp fresh dill, chopped

• 2 garlic cloves, minced

• 2 tbsp fresh lemon juice

• Salt & pepper to taste

Instructions

Step 1: Prepare the Tzatziki - This can be made ahead for even better flavor.

Grate the cucumber and squeeze out excess water using a cheesecloth or clean kitchen towel.

Add the cucumber to a bowl with the yogurt, dill, garlic, lemon juice, salt, and pepper.

Stir well and refrigerate until ready to serve.

Step 2: Marinate the Chicken

In a large glass container or mixing bowl, whisk together the Greek yogurt, olive oil, lemon zest and juice, garlic, and spices.

Add the chicken and coat evenly on all sides.

Cover and marinate for at least 6 hours, preferably overnight for maximum flavor.

Grill over medium-high heat until fully cooked with a light char on the outside.

Step 3: Make the Crispy Potatoes

Preheat oven to 400°F.

Place a baking dish or sheet pan with avocado oil into the oven while it heats.

Cut potatoes in half and boil until fork tender.

Drain well, then carefully transfer to the hot oil.

Toss with seasonings until evenly coated.

Roast until golden and crispy, flipping halfway through cooking.

Step 4: Assemble the Greek Salad

Add tomatoes, cucumber, red onion, dill, and olives to a large bowl.

Drizzle with olive oil and balsamic vinegar. Crumble the feta.

Season with salt and toss gently to combine.

To Serve

Plate the grilled chicken alongside the crispy potatoes and fresh Greek salad. Finish with a generous spoonful of homemade tzatziki and extra fresh dill if desired.

Wellness Notes

• Greek yogurt helps tenderize the chicken while adding protein and creaminess to the marinade

• Fresh herbs, olive oil, and colorful vegetables make this meal rich in antioxidants and anti-inflammatory ingredients

• Preparing the tzatziki and marinade the night before makes this recipe feel effortless the next day

Optional Additions

• Crumbled feta cheese

• Warm pita or gluten-free flatbread

• Fresh parsley or mint

• Roasted red peppers

• Lemon wedges for serving