Mediterranean Chicken Board

Ingredients

Grilled Chicken Thighs

• 1½–2 lb boneless, skinless chicken thighs
• ¼ cup olive oil
• 1 tbsp balsamic vinegar (just a touch)
• 1 tsp kosher salt
• ½ tsp black pepper
• 1½ tbsp Greek seasoning (or any Greek herb blend you like)

Herb Roasted Potatoes (Cast Iron)

• 2 lb potatoes, cut into wedges
• 3 tbsp olive oil
• 1½ tsp Greek seasoning
• Or: 1 tsp kosher salt + ½ tsp black pepper + 1 tbsp chopped fresh rosemary
• Cast-iron skillet

Tzatziki

• 1½ cups Greek yogurt
• 2 tbsp lemon juice
• 2 tbsp fresh dill, finely chopped
• ½ cup cucumber, finely diced
• ¼ cup onion, finely diced
• 1 garlic clove, minced
• ½ tsp kosher salt
• ¼ tsp black pepper

Board Fixings

• 4–6 pita breads, toasted
• ½ small red onion, thinly sliced
• 1½ cups cherry tomatoes
• 2 cups lettuce, chopped
• ½ cup Kalamata olives
• 6–8 oz feta cheese (served in chunks)

Directions

Marinate the Chicken

1. Pat chicken thighs dry.
2. Toss with olive oil, balsamic, salt, pepper, and Greek seasoning.
3. Marinate at least 30 minutes (longer is great if you have time).

Roast the Potatoes

1. Heat oven to 400°F.
2. Toss potato wedges with olive oil and seasoning (Greek seasoning or salt/pepper/rosemary).
3. Roast in a cast-iron skillet for about 40–45 minutes, turning once, until tender and browned.

Grill the Chicken

1. Preheat grill to about 325°F.
2. Grill chicken thighs until nicely charred and cooked through.
3. Pull when internal temp reaches 165°F. Rest 5 minutes, then slice if you want.

Make the Tzatziki

1. Mix Greek yogurt, lemon juice, dill, cucumber, onion, and garlic.
2. Season with salt and pepper to taste.
3. Chill while you finish the cook so it tightens up and tastes brighter.

Build the Board

1. Toast pita bread (store-bought is perfect).
2. Arrange chicken, potatoes, pita, tzatziki, lettuce, tomatoes, red onion, olives, and big chunks of feta.
3. Serve family-style and let everyone build their own.

Tip: If your cucumber is really wet, dice it and blot it with a paper towel before mixing into the tzatziki so it stays thick.