Oven-Baked 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
No air fryer? No problem. This recipe is instead designed to be cooked just using your oven and stovetop. Cook the chicken, potatoes and onion in the oven, then all you need to do is dress the salad. You're set for a fabulous dinner!
Ingredients
450 grams
Potatoes
1 sachet(s)
Mediterranean Style Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
2 unit(s)
British Chicken Breasts
1 sachet(s)
Dried Oregano
(May be present: Mustard)
1 unit(s)
Intense™ Tomato
1 unit(s)
Baby Cucumber
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
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
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over half the Mediterranean style seasoning and season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Lay the chicken onto a baking tray, drizzle with oil, sprinkle over the remaining Mediterranean style seasoning and half the dried oregano. Season with salt and pepper.
Rub and turn to coat 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.
Roast the chicken on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
While everything cooks, trim the cucumber, then halve lengthways. Thinly slice into half moons.
Halve the tomato then cut each half into 1cm wedges.
In a medium salad 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 potato chunks between serving plates.
Serve the salad alongside and dollop the aioli on the side for dipping to finish.
