- ⅓ cup extra virgin olive oil
- 1 lemon, zested
- 2 lemons, juiced (about ½ cup fresh lemon juice)
- 6 garlic cloves, minced
- 1 teaspoon dijon mustard
- 1 ½ teaspoons dried oregano
- 1 teaspoon sweet paprika
- 2 teaspoons kosher salt
- LOTS of freshly ground black pepper
- 1 pound fingerling potatoes, halved vertically (cubed Yukon Gold potatoes will also work)
- 1 lemon, cut into ¼-inch slices
- 1 yellow onion, cut into large chunks
- 1 ½ pounds boneless skinless chicken thighs
- 4 ounces feta cheese, crumbled*
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- Red pepper flakes, if desired
- Freshly ground salt and pepper, to taste
- *Skip the feta on top and serve with my whipped feta sauce drizzled on top or served on the side. Or keep the feta and serve with my tzatziki sauce for dipping or drizzling. Either are delicious add-ons! You can also feel free to skip the feta to keep the meal dairy free and paleo-friendly. If you’re looking for more nutrition or greens, I suggest serving this over a bed of arugula. Gives it a nice, delicious zing!
