HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGarlic & Herb Charred Chicken
Garlic & Herb Charred Chicken

Garlic & Herb Charred Chicken

with Oregano Fries, Greek Salad & Zesty Mayo

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Zesty! Herby! Creamy! This Mediterranean-inspired meal features lemon, garlic and herbs in an easy marinade for tender chicken thigh, while red onion brings colour and sharp flavour to the Greek-style salad.

Tags:Low Calorie

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

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 sachet

dried oregano

2 clove


1 sachet

garlic & herb seasoning

1 packet

chicken thigh


red onion

1 packet







1 bag

mixed salad leaves

1 block

feta cheese


Not included in your delivery

olive oil

¼ cup

vinegar (white wine or red wine)

1 tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2257 kJ
Fat21.2 g
of which saturates8.3 g
Carbohydrate43.9 g
of which sugars11.9 g
Dietary Fibre0 g
Protein43.2 g
Cholesterol0 mg
Sodium841 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place on an oven tray lined with baking paper. Sprinkle with the dried oregano. Season with salt and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time.


While the fries are baking, finely chop the garlic. Zest the lemon to get a pinch, then slice into wedges. In a medium bowl, combine the garlic, garlic & herb seasoning, a good squeeze of lemon juice and a drizzle of olive oil. Add the chicken thigh, then season with salt and pepper. Toss to coat and set aside.


Thinly slice the red onion (see ingredients). In a small bowl, combine the vinegar and a generous pinch of salt and sugar. Stir to dissolve, then add the onion to the pickling liquid with just enough water to cover the onion. Stir to coat and set aside until serving.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until browned, 2 minutes on each side. Remove the pan from the heat, then add the honey and turn the chicken to coat. Transfer the chicken to a second oven tray lined with baking paper 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! TIP: Chicken is cooked through when it's no longer pink inside.


While the chicken is cooking, combine the mayonnaise, lemon zest and a squeeze of lemon juice in a second small bowl. Set aside. Finely chop the cucumber and tomato. Drain the pickled onion (reserve some pickling liquid for the dressing). In a second medium bowl, combine the cucumber, tomato, pickled onion, mixed salad leaves, a dash of pickling liquid and a drizzle of olive oil. Season to taste and toss to coat.


Slice the garlic and herb charred chicken. Divide the chicken, oregano fries and salad between plates. Crumble the feta over the salad. Serve with the zesty mayo and any remaining lemon wedges.