Rosemary Chicken, Lemon Potatoes and Cucumber Salad Recipe

Rosemary Chicken Lemon Potatoes and Cucumber Salad

I am excited to share with my readers that I participated in the Club House Recipe Inspirations Challenge and I won a Runner-Up prize. My son said that this recipe was even better the next day. It was his lunch at work.

Rosemary Chicken, Lemon Potatoes and Cucumber Salad


1 package Club House Recipe Inspirations Rosemary Roasted Chicken with Potatoes
2 tbsp olive oil
1/2 lemon, juiced
1/2 tsp salt
1/2 tsp ground black pepper
1 lb boneless, skinless chicken
1 lb small red potatoes, quartered
1 red bell pepper, sliced
1 package fresh rosemary

Cucumber and Feta Salad

1 cucumber, diced
1/2 cup feta, diced
1/4 cup red onions, sliced
1 tbsp lemon juice
1 tbsp red wine vinegar
1/4 cup olive oil
1 tsp oregano
1 clove garlic, minced
salt to taste

For Dipping: Desired amount of tzatziki

1- Preheat oven to 425F.
2- Mix oil, spices, lemon juice and salt in a large bowl. Add chicken, potatoes and red pepper; toss to coat. Arrange in a single layer on foil-lined baking pan. 3- Top with sprigs of fresh rosemary and slices of lemon.
4- Place in the oven and bake until internal temperature of chicken reaches 165F and potatoes are tender.
5- In the meantime, mix in a medium bowl the diced cucumber, feta cheese, red onions, lemon juice, red wine vinegar, olive oil, oregano, garlic, and salt. Mix well and let stand at room temperature until the chicken dish is cooked.
6- When the chicken and potatoes are ready serve with tzatziki and the Cucumber Feta salad. Serves 4