Golden Charred Chicken
with Oregano Potatoes, Greek 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.* *Keep an eye out... Due to recent sourcing challenges, we’ve replaced cucumber with carrot, which may be a little 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
onion
1
carrot
1
tomato
1 bag
salad 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 the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks, then place on a lined oven tray. Drizzle with olive oil, sprinkle with the 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 the garlic. In a medium bowl, combine the garlic, Aussie spice blend and a drizzle of olive oil. Add the chicken thigh, then season with salt and pepper. Turn to coat and set aside.
Thinly slice the red onion (see ingredients). In a small bowl, combine the vinegar and a good pinch of salt and sugar. Scrunch the 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 a medium-high heat. Cook the chicken until browned, 2 minutes each side. Remove the pan from the heat, then add the honey and turn the chicken to coat. Transfer the 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!
TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, grate the carrot. Finely chop the tomato. Drain the pickled onion (reserve some pickling liquid for the dressing). In a medium bowl, combine the carrot, tomato, pickled onion, mixed salad leaves, a dash of the 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 potatoes and Greek salad between plates. Crumble the cheese over the salad. Serve with the mayonnaise.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the Aussie spice blend on the chicken, with some calling it "otherworldly delish" and "outta this world".
- Ease of prep: Customers found this meal quick and simple to prepare, with some mentioning it was easy enough for kids to help cook.
- Suggestions: Consider adding olives to the salad for extra Greek flavour; some preferred chicken breast over thighs for less fat.
- Next-day meals: Several reviewers mentioned the dish made great leftovers, keeping well for lunch the following day.
- Potatoes: The oregano potatoes were a hit, with many calling them a "must-have" and requesting more similar recipes.
