Charred Chicken & Oregano Potatoes

Name: Charred Chicken & Oregano Potatoes with Pickled Greek-Style Salad & Mayo
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 2 potato; 1 sachet dried oregano; 2 clove garlic; 1 packet chicken thigh; ½ Brown Onion; 1 tsp honey; 1 radish; 1 tomato; 1 bag Mixed Leaves; 1 packet Greek salad cheese/feta cheese; 1 packet mayonnaise; 1 sachet Aussie Spice Blend; ¼ cup vinegar (white wine or red wine)

with Pickled Greek-Style Salad & Mayo

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We've put all the much-loved household flavours into this delectable dinner - from the golden-spiced chicken to the roasted potatoes and refreshing Greek salad, it's got everything we're all addicted to!

This recipe is under 650kcal per serving.

The current labour Breast shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Calorie Smart

Allergens:

Milk

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

1 sachet

dried oregano

2 clove

garlic

1 packet

chicken thigh

Brown Onion

radish

tomato

1 bag

Mixed Leaves

1 packet

Greek salad cheese/feta cheese

(Contains: Milk; )

1 packet

mayonnaise

(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy. )

1 sachet

Aussie Spice Blend

Not included in your delivery

olive oil

1 tsp

honey

¼ cup

vinegar (white wine or red wine)

Nutrition Values

Energy (kJ)2477 kJ

Fat27.4 g

of which saturates7.9 g

Carbohydrate41.4 g

of which sugars17.1 g

Protein43.5 g

Sodium1017 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

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks, then place on a lined oven tray. Drizzle with olive oil, sprinkle with dried oregano and season with salt. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.

While the potatoes are baking, finely chop garlic. In a medium bowl, combine garlic, Aussie spice blend and a drizzle of olive oil. Add chicken thigh, then season with salt and pepper. Turn to coat and set aside.

Thinly slice onion (see ingredients). In a small bowl, combine the vinegar and a good pinch of salt and sugar. Scrunch onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Set aside.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned, 2 minutes each side. Remove the pan from heat, then add the honey and turn chicken to coat. Transfer chicken to a second lined oven tray and bake until cooked through, 8-12 minutes (depending on size).

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

Meanwhile, thinly slice radish. Finely chop tomato. Reserve some pickling liquid, then drain pickled onion. In a medium bowl, combine radish, tomato, pickled onion, mixed leaves, a dash of reserved pickling liquid and a drizzle of olive oil. Season to taste and toss to coat.