Grilled Greek Chicken

For the Grilled Greek Chicken:
1 In a bowl or zip-top bag, combine the chicken, garlic, olive oil, lemon juice, mustard, salt, thyme, paprika, red pepper flakes and black pepper and toss well to coat. Cover and refrigerate for 1 to 6 hours.
2 Preheat your Traeger Grill to 475F.
3 Transfer the chicken to the lowest racks of the grill, skin side-down at first, and cook until golden brown, around 35 minutes. Flip and continue cooking until golden brown all over and the thickest part of each piece reaches 160F, around 20 more minutes. Note that cooking times will vary depending on the thickness of the chicken and smaller parts like wings will cook more quickly.
4 Transfer the chicken to a serving platter along with some lemon wedges for squeezing. Serve the chicken with the roast potatoes and village salad.
For the Roast Potatoes:
6 Line a sheet pan with parchment paper. Add the potatoes, olive oil, oregano, salt and pepper and toss well to coat. Spread the potatoes into a single layer with one of the cut sides down, transfer the sheet pan to the preheated 475F Traeger along with the chicken and cook, undisturbed, until the bottoms of the potatoes are golden brown, around 30 minutes. Flip the potatoes and continue cooking until they are fork-tender, around 10 more minutes. Transfer to a serving bowl and serve with the grilled Greek Chicken.
For the Greek Village Salad:
8 In a bowl, combine the tomatoes, cucumbers, bell pepper, onion, and oregano. Drizzle with olive oil and red wine vinegar and season to taste with salt. Toss everything to coat, taste for seasoning and adjust with salt, pepper or vinegar, as desired.
9 Add the olives and capers and top with the feta cheese. Drizzle a small amount of olive oil over top of the feta and lightly season with another pinch of dry oregano. Serve with the grilled Greek chicken and roasted potatoes.