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Seared Chicken and Oregano Roast Potatoes

Seared Chicken and Oregano Roast Potatoes

with Garden Salad, Pickled Onion and Aioli
Lily Stevens
Lily StevensUpdated on April 30, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
604 kcal
Protein
: 
43.1g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Egg
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

British Chicken Breasts

450 grams

Potatoes

1 sachet(s)

Dried Oregano

½ unit(s)

Red Onion

24 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

1 unit(s)

Baby Cucumber

125 grams

Baby Plum Tomatoes

50 grams

Baby Leaf Mix

50 grams

Aioli

(Contains: Egg, Mustard)

Not included in your delivery

1 tsp

Sugar for the Pickle

1 tbsp

Olive Oil for the Dressing

Energy (kJ)2529 kJ
Energy (kcal)604 kcal
Fat26.8 g
of which saturates2.5 g
Carbohydrate55 g
of which sugars9.8 g
Dietary Fibre6.9 g
Protein43.1 g
Salt0.7 g
Potassium1145.9 mg
Calcium36.4 mg
Iron1.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Tray
•Pan
•Bowl

Instructions

Roast the Potatoes
1

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, season with salt and pepper, sprinkle over the dried oregano, 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.

Cook the Chicken
2

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once the oil is hot, lay the chicken into the pan and cook until browned, 5 mins each side. 

Once browned, lay the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Pickle the Onion
3

Meanwhile, halve, peel and slice the red onion as thinly as you can.

Pop the onion into a large bowl and add the red wine vinegar and sugar for the pickle (see pantry for amount).

Add a pinch of salt, mix together and set aside to pickle.

Prep Time
4

Next, trim the cucumber, then halve lengthways. Cut into 1cm thick half moons.

Halve the baby plum tomatoes.

Final Touches
5

Add the baby leaves, cucumber, tomatoes and olive oil for the dressing (see pantry for amount) to the pickled onion and toss together.

Slice the chicken widthways into 2cm thick slices.

Serve
6

Share the chicken between your serving plates.

Serve the garden salad and oregano potatoes alongside.

Finish by dolloping on the aioli.

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