Greek-Style Chicken & Potato Wedges

Name: Greek-Style Chicken & Potato Wedges with Garden Salad, Mint & Yoghurt
Total time: 35 min
Yield: 2
Cuisine: Greek
Ingredients: 1 packet Mixed Salad Leaves; 1 Tomato; 320 g Chicken Thigh; 1 packet Mint; 1 Cucumber; 1 sachet Dried oregano; 2 packet Potato; 1 drizzle olive oil; 2 tsp honey; 1 drizzle vinegar (balsamic or white wine)

with Garden Salad, Mint & Yoghurt

4.0(122)Review summaryRead review summary highlights

Recipe Development TeamUpdated on July 24, 2026

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Calories

:

342 kcal

Protein

:

32.1g protein

Total

:

35 minutes

Difficulty

:

Easy

Under 30g carbs

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. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1

Tomato

320 g

Chicken Thigh

1 packet

Mint

1

Cucumber

1 sachet

Dried oregano

2 packet

Potato

Not included in your delivery

1 drizzle

olive oil

2 tsp

honey

1 drizzle

vinegar (balsamic or white wine)

Nutrition

Energy (kJ)1430 kJ

Calories342 kcal

Fat17.6 g

of which saturates4.6 g

Carbohydrate20.6 g

of which sugars11.3 g

Dietary Fibre3.7 g

Protein32.1 g

Sodium146 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.

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges.
• Place wedges on a 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 wedges between two trays.

2

• Meanwhile, cut tomato into thin wedges.
• Thinly slice cucumber (see ingredients) into half-moons.
• In a medium bowl, combine dried oregano (see ingredients), a drizzle of
olive oil and a pinch of salt.
• Add chicken thigh, turning to coat.

3

• 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.
• Remove pan from heat, add the honey and turn to coat.

TIP: Chicken is cooked through when it’s no longer pink inside.

4

• In a large bowl, combine mixed salad leaves, tomato, cucumber and a
drizzle of olive oil and vinegar. Season to taste with salt and pepper.
• Divide Greek-style chicken, potato wedges and garden salad between plates.
• Tear over mint to serve. Enjoy!

Customer reviews

Review summary

Updated on Aug 2026

Flavour: Several reviewers found the chicken quite bland with only oregano for seasoning, and suggested adding extra spices to boost the flavour.
Suggestions: Add extra spices or herbs to the chicken marinade to build more depth of flavour; some reviewers also noted the dish would benefit from a yoghurt sauce as suggested by the recipe name, which was not included.
Portions: One reviewer felt there wasn't quite enough potato to go around.

AI-generated from customer reviews