Charred Chicken & Oregano Potatoes
with Pickled Greek-Style Salad & Mayo
- Milk
- Eggs
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
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!*
Ingredients
2
potato
1 sachet
dried oregano
2 clove
garlic
1 packet
chicken thigh
½
Brown Onion
1
radish
1
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
Utensils
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.
Divide charred chicken, oregano potatoes and pickled Greek-style salad between plates. Crumble cheese over salad. Serve with mayonnaise.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the charred chicken's spice blend and the oregano potatoes, with many praising the overall taste and balance of flavours.
- Ease of prep: Reviewers found the recipe quick and easy to follow, with some appreciating the oven-cooking time for multitasking.
- Suggestions: Consider adding a sauce or gravy to prevent dryness; some found roasting extra vegetables like carrots or pumpkin enhanced the meal.
- Next-day meals: The pickled onions and feta cheese were highlights, with several mentioning they'd make these elements again for future meals.
- Portions: Some customers suggested increasing the chicken portion size or adding more potatoes to make the meal more filling.
