Double Greek-Style Chicken & Potato Wedges
with Garden Salad, Mint & Yoghurt
Take a trip to the Mediterranean tonight with succulent oregano-seasoned chicken thighs and golden potato wedges. Serve it all alongside a fresh salad of juicy tomato, cucumber and mint for a refreshing meal that brings the sunshine to your dinner table.
Ingredients
1 packet
Mixed Salad Leaves
1
Tomato
640 g
Chicken Thigh
1 packet
Mint
1
Cucumber
1 sachet
Dried oregano
2 packet
Potato
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, cut tomato into thin wedges. Thinly slice cucumber into half-moons. • In a large bowl, combine dried oregano (see ingredients), a drizzle of olive oil and a pinch of salt. Add chicken thighs, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chicken thigh and cook, turning occasionally, until browned and cooked through, 14-16 minutes. Cook in batches if your pan is getting crowded. • Remove pan from heat, add the honey and turn to coat. TIP: Chicken is cooked through when it is no longer pink inside.
• In a large bowl, combine mixed salad leaves, tomato, cucumber and a drizzle of olive oil and vinegar. Season to taste. • Divide Greek-style chicken, potato wedges and salad between plates. Serve with Greek-style yoghurt. Tear over mint. Enjoy!
