In this hearty, flavor-packed meal, roasted potatoes are tossed with green Castelvetrano olives, spinach, feta, and a squeeze of lemon, then returned to the oven until the spinach wilts and the cheese has softened.
For the final flourish, crisp-skinned chicken thighs are topped with a sticky glaze of honey, olive oil, and fresh oregano.
Although not a traditional Greek meal, it’s packed with many flavors that are common in Greek cuisine and is packed with healthy vitamins and nutrients.
- 5 ounces baby spinach
- 1 lemon
- 1/8 ounce Greek oregano (Get some here)
- 2 tablespoons Castelvetrano olives
- 2 cloves garlic
- 4 chicken thighs
- 8 ounces red-skinned potatoes (You can substitute Orzo pasta)
- 2 Tbsp Greek honey (Get some here)
- 1 ounce crumbled feta cheese
Prepare ingredients: Preheat oven to 450ºF. Rinse all produce. Pat spinach dry with paper towel and roughly chop. Halve lemon; cut 1 half into wedges for serving. Finely chop oregano leaves, discarding stems. Rough chop olives. Mince garlic.
Roast chicken: Line a baking sheet with foil. Pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper as desired, then arrange skin-side up on prepared sheet. Roast until skin is beginning to crisp, 20 minutes (they won’t be fully cooked yet, but will finish roasting once the glaze is added in Step 4).
Roast potatoes: While chicken roasts, cut potatoes into ¼-inch pieces. On a separate baking sheet, toss potatoes with 2 teaspoons olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer and roast (with chicken) until tender and golden, 15-18 minutes.
Glaze and finish chicken: While potatoes roast, in a small bowl, whisk together honey, oregano, garlic, and 2 tablespoons olive oil to make glaze. Use any remaining downtime to set the table. After 20 minutes of chicken roasting, spoon honey-oregano glaze evenly over chicken and continue roasting until skin is crisp and chicken is cooked through and no longer pink, 10-15 minutes more.
Finish potatoes: Transfer honey-oregano chicken thighs to a plate and set aside to rest, about 5 minutes. Once potatoes are roasted, add feta, spinach, olives, and 1 squeeze lemon juice to baking sheet and toss to combine. Continue roasting until spinach is wilted, 1-2 minutes more.
Plate chicken: Divide lemon potatoes and spinach between serving plates. Top with honey-oregano chicken thighs. Serve with lemon wedges for squeezing over and dig in!