Air Fryer Greek Style Chicken and Roast Potatoes
with Greek Inspired Salad and Aioli
- Sulphites
- Milk
- Egg
- Mustard
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
You asked, we heard you. This recipe is perfectly designed to be cooked in your air fryer. Cook the chicken, potatoes and onion in the air fryer, then all you need to do is dress the salad. You're set for a fabulous dinner!
Ingredients
450 grams
Potatoes
2 unit(s)
British Chicken Breasts
1 sachet(s)
Mediterranean Style Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
1 unit(s)
Baby Cucumber
1 unit(s)
Intense™ Tomato
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
1 sachet(s)
Dried Oregano
(May be present: Mustard)
50 grams
Baby Leaf Mix
50 grams
Greek Style Salad Cheese
(Contains: Milk)
50 grams
Aioli
(Contains: Egg, Mustard)
Not included in your delivery
½ tsp
Sugar for the Dressing
½ tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
Chop the potatoes into 2cm chunks (no need to peel).
Place the chunks into your air fryer basket. Drizzle with oil, sprinkle over half the Mediterranean style seasoning, season with salt and pepper, then shake and toss to coat. Spread out in a single layer.
Air fry at 200°C until golden, 20-22 mins. Give the basket a shake halfway through.
After 5 mins of roasting, remove the basket and push the potato chunks to one side. Add the chicken breasts alongside the potatoes. TIP: If your air fryer has more than one drawer, pop the chicken into a second drawer instead. Cook in batches to avoid overcrowding if needed.
Drizzle with oil, sprinkle the remaining Mediterranean style seasoning and half the dried oregano over the chicken.
Season with salt and pepper and rub to coat the chicken in the seasoning. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Return the basket to the air fryer and air fry at 200°C until cooked through, 16-18 mins.
Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
While everything cooks, trim the cucumber, then halve lengthways.
Halve the tomato, then cut each half into 1cm wedges.
In a medium bowl, combine the red wine vinegar with the sugar and olive oil for the dressing (see pantry for both amounts) with the remaining dried oregano. Season with salt and pepper, add the tomato and toss to coat. Set aside for later.
When everything's nearly ready, add the baby leaves and cucumber to the tomato bowl and crumble in the Greek style salad cheese.
Toss to coat everything in the dressing. TIP: Don't add the leaves too early or they'll go soggy!
When everything's ready, share the chicken and potatoes between your plates.
Serve the salad alongside and dollop the aioli on the side for dipping to finish.
