the grove

The Grove brings together grilled Greek chicken, herb-roasted potatoes, creamy tzatziki, toasted pita, crisp vegetables, Kalamata olives, and generous chunks of feta for a fresh Mediterranean meal that’s meant to be shared.

Serves

3

time

~ 1 hr

skill

3/10

Jump to recipe

ingredients

Greek Chicken

  • 1½–2 lbs boneless, skinless chicken thighs
  • ¼ cup olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp kosher salt
  • ½ tsp freshly cracked black pepper
  • 1½ tbsp Greek seasoning

Herb-Roasted Potatoes

  • 2 lbs potatoes, cut into wedges
  • 3 tbsp olive oil
  • 1½ tsp Greek seasoning (optional)
  • 1 tsp kosher salt
  • ½ tsp freshly cracked black pepper
  • 1 tbsp fresh rosemary, chopped

Dill Tzatziki

  • 1½ cups plain Greek yogurt
  • 2 tbsp fresh 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 freshly cracked black pepper

For Serving

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

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directions

Marinate the Chicken

  1. Pat the chicken thighs dry.
  2. Combine with the olive oil, balsamic vinegar, kosher salt, black pepper, and Greek seasoning.
  3. Toss until evenly coated.
  4. Refrigerate for at least 30 minutes, or longer if time allows.

Roast the Potatoes

  1. Preheat the oven to 400°F.
  2. Toss the potato wedges with the olive oil and Greek seasoning, or the rosemary, salt, and pepper mixture.
  3. Arrange in a cast-iron skillet or roasting pan.
  4. Roast for 40–45 minutes, turning once, until golden brown and tender.

Make the Tzatziki

  1. Combine the Greek yogurt, lemon juice, dill, cucumber, onion, garlic, salt, and pepper.
  2. Stir until well combined.
  3. Refrigerate while the chicken and potatoes cook to allow the flavors to develop.

Grill the Chicken

  1. Preheat the grill to 325°F.
  2. Grill the chicken until lightly charred and cooked through.
  3. Remove when the internal temperature reaches 165°F.
  4. Rest for 5 minutes before slicing, if desired.

Build the Board

  1. Lightly toast the pita.
  2. Arrange the grilled chicken, roasted potatoes, tzatziki, pita, lettuce, tomatoes, red onion, olives, and generous chunks of feta on a large serving board or platter.
  3. Serve family-style and let everyone build their own plate.

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Tennessee Tastebuds Tip

If your cucumber holds a lot of moisture, dice it first and gently blot it with paper towels before stirring it into the tzatziki. Removing the excess water keeps the sauce thick, creamy, and full of fresh dill flavor.

Kitchen Notes

The beauty of The Grove is in the balance. Warm grilled chicken and crispy herb-roasted potatoes are paired with cool tzatziki, fresh vegetables, briny olives, and creamy feta so every plate has a little bit of everything. And one final note—don’t skip the feta. Serve it in generous chunks rather than crumbles. It’s one of the ingredients that brings the whole meal together.

© 2026 Tennessee Tastebuds · Nathan Walker