Herby Chicken with Crispy Potatoes and a Tomato Cucumber Salad

• 1 lb small Yukon gold potatoes, cut in half or quarters if large

• 2 cups fresh herbs, such as basil, mint, or dill

• 1 minced shallot

• 1 tsp honey

• 1/4 cup white wine vinegar

• 1 1/4 cup olive oil, divided

• 1 lb boneless skinless chicken breast, cut into large cubes

• 1 cup tomatoes, halved

• 1 cup cucumbers, thinly sliced

• 1/2 cup feta, crumbled

Preheat oven to 425.

Place potatoes in a medium bowl and cover with cold water. Set aside for 30 minutes or up to 12 hours.

In a blender add the basil, shallot, honey, and vinegar. With the mixer on low drizzle in 1 cup of the oil.

Place the chicken in a medium bowl. Pour about 1/2 cup of the herby green sauce over the chicken. Toss well to coat and set aside for at least 30 minutes but up to 24 hours.

Drain the potatoes and pat dry. Place on a parchment lined baking sheet. Drizzle with 2 Tbs.oil and a large pinch of salt. Roast potatoes for 25 minutes.

Carefully remove potatoes and place the chicken to one side of the baking sheet Return pan to oven and roast for another 15 minutes or until the chicken is cooked through and the potatoes are golden brown.

While the potatoes and chicken are cooking, toss together the cucumbers, tomatoes, and feta. Drizzle with remaining oil and taste for salt.

Serve the chicken with a drizzle of the remaining herby green sauce, a spoonful of potatoes and a spoonful of the cucumber salad.

Makes about 2 to 4 servings.