Hit the spot with this Greek style 30 minute roast chicken... Free range chicken breasts dressed in garlic, lemon and oregano served with crispy roast chat potatoes & delicious side of mixed salad, cherry tomotoes and Australian feta. Perfect any night of the week
30 Minutes. Gluten Free. Sugar Free.
2 x 200g free range chicken breasts (skin on)
2 teaspoons dried oregano
1 clove of garlic
400g chat potatoes
70g mixed lettuce
1 punnet cherry tomatoes
60g Australian feta cheese
1 tablespoon red wine vinegar
Preheat oven, marinate chicken & prepare potatoes
Preheat oven to 220ºC on fan bake. In a bowl, combine crushed garlic, zest and juice of the lemon and dried oregano. Add chicken, lemon halves, a drizzle of olive oil and season generously. Mix well to coat and set aside. Bring a pot of salted water to the boil. Quarter the potatoes and place in water once boiling, cook for 8 minutes. Drain potatoes and place on a lined bake tray. Drizzle over olive oil and season with salt and pepper. Mix to coat well.
Roast chicken & potatoes
Make space on the same roasting tray as the potatoes for the chicken and lemon halves. Place in the oven on middle rack and roast for 15 - 18 minutes, until the chicken and potatoes are golden. Remove and allow to rest for a few minutes while you make the salad.
In a bowl, combine the mixed leaves with the cherry tomatoes (cut in half) and the feta (well crumbled). Pour over the red wine vinegar, a drizzle of olive oil, salt and pepper and toss to combine.
Plate chicken onto plates and squeeze over the juice of the roasted lemon. Finish plates with the potatoes and salad.
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