NUTRITION

SERVINGS

INGREDIENTS

1 medium chicken thigh

1 medium chicken drumstick

0.5 medium yellow potato

0.25 cup chickpeas

0.5 cup cherry tomatoes

0.5 cup cucumber

1 stalk celery

0 tbsp extra virgin olive oil

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Dice the yellow potato into 1-inch cubes, ensuring they are uniform in size for even roasting.

• 3

  Place the chicken thigh, drumstick, and potato cubes on the prepared baking sheet.

• 4

  Drizzle with 0.25 tbsp of olive oil and sprinkle with half of the oregano, garlic powder, sea salt, and black pepper.

• 5

  Toss the potatoes to coat and roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F.

• 6

  While the chicken roasts, chop the cucumber, celery, and cherry tomatoes into bite-sized pieces.

• 7

  In a medium mixing bowl, combine the chopped vegetables with the rinsed and drained chickpeas.

• 8

  Whisk together the remaining 0.25 tbsp of olive oil, lemon juice, and the rest of the spices to create a light vinaigrette.

• 9

  Toss the vegetable and chickpea mixture with the dressing until well combined.

• 10

  Serve the hot roasted chicken and potatoes alongside the refreshing Mediterranean salad.