2 Course Recipe

Prep the vegetables

Place the mixed greens in a large salad bowl. Add the halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Toss gently to combine.

Make the lemon‑herb vinaigrette

In a small bowl or jar, whisk together 3 tablespoons extra‑virgin olive oil, 2 teaspoons fresh lemon juice, 1 teaspoon white wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1 tablespoon chopped fresh parsley, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper until emulsified. Taste and adjust seasoning.

Assemble the salad

Drizzle about 2–3 tablespoons of the vinaigrette over the salad (reserve any extra vinaigrette for later). Sprinkle the crumbled feta and toasted walnuts over the top. Toss gently to coat everything evenly and serve immediately while greens are crisp.

Preheat and prepare potatoes

Preheat the oven to 425°F (220°C). On a baking sheet, toss the halved baby potatoes with 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano and a pinch (about 1/4 tsp) of salt and pepper. Spread in a single layer and roast for 20 minutes, stirring once halfway through, until golden and tender.

Season the chicken

Pat the chicken thighs dry with paper towels. In a small bowl mix 1 1/4 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika. Lightly dust chicken with 2 tsp flour (optional — helps crisp the skin) and rub the seasoning evenly over both sides.

Sear the chicken

Heat 2 tablespoons olive oil in a large oven‑proof skillet over medium‑high heat until shimmering. Place the chicken thighs skin‑side down and sear without moving for 5–7 minutes until the skin is deep golden brown and releases easily. Flip and sear the other side 2 minutes. Transfer seared chicken to a plate.

Make the pan sauce and finish in oven

Reduce heat to medium. Add 1 tablespoon butter to the same skillet. Add the minced garlic and cook 30–45 seconds until fragrant (do not burn). Add juice and zest of 1 lemon and 1/2 cup chicken broth, scraping up browned bits from the pan. Add 2 sprigs of thyme or rosemary. Return chicken thighs to the skillet skin‑side up. Nestle the partially roasted potatoes onto the baking sheet (or into the skillet if large enough) around the chicken and add the green beans (toss green beans with remaining 1 tablespoon olive oil and a pinch of salt and pepper). Transfer the skillet (or baking sheet) to the preheated oven and roast for 12–18 minutes until the chicken reaches 165°F (74°C) and potatoes are tender. If using separate pan for potatoes, place chicken skillet and potato sheet on same rack so everything finishes together; add green beans for the last 8–10 minutes to avoid overcooking.

Rest and finish

Remove chicken from oven and let rest 5 minutes. Spoon the pan sauce over the thighs, discard herb sprigs. Sprinkle chopped fresh parsley over the chicken, potatoes and green beans. Taste and adjust salt and pepper if needed. Serve chicken with roasted potatoes and green beans alongside the mixed green salad.