Greek Chicken Bowls

Combine olive oil, honey mustard, minced garlic, dried oregano, sweet paprika, onion powder, garlic powder, lemon zest, salt, and black pepper in a bowl; toss the chicken thighs in the mixture.

Spread the marinated chicken in a black baking dish and bake until browned and cooked through.

Toss the cut potatoes with olive oil, fresh rosemary sprigs, onion powder, garlic powder, salt, and black pepper; arrange in a metal baking pan and roast until golden.

In a bowl, mix diced cucumber, halved cherry tomatoes, thinly sliced red onion, lemon juice, salt, and black pepper to make the Greek salad.

Stir together Greek yogurt, chopped dill, lemon juice, lemon zest, and olive oil; season with salt and pepper to create a creamy herb sauce.

Plate the roasted chicken and potatoes over the yogurt sauce, add the Greek salad on the side, and garnish with crumbled feta and fresh dill.