Double Greek-Style Chicken & Potato Wedges
with Garden Salad & Mint
Take a trip to the Mediterranean tonight with succulent Mediterranean-seasoned chicken thigh and golden potato wedges. Serve it all alongside a fresh salad of juicy tomato, radish and mint for a refreshing meal that brings the sunshine to your dinner table. Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Mixed Salad Leaves
1
Tomato
640 g
Chicken Thigh
1 packet
Mint
2
Radish
3
Potato
1 sachet
Mediterranean Spice Blend
Not included in your delivery
1 drizzle
olive oil
2 tsp
honey
1 drizzle
vinegar (balsamic or white wine)
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place on 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 between two trays.
• Meanwhile, cut tomato into thin wedges. Thinly slice radish. • In a large bowl, combine mediterranean spice blend (see ingredients), a drizzle of olive oil and a pinch of salt. Add chicken thighs, turning to coat.
• 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 is no longer pink inside. TIP: Cook in batches if your pan is getting crowded.
• In a large bowl, combine mixed salad leaves, tomato, radish and a drizzle of olive oil and vinegar. Season to taste. • Divide Greek-style chicken, potato wedges and salad between plates. Serve with natural yoghurt. Tear over mint. Enjoy!
