Smokey Baked Chicken
with Fetta Oregano Potatoes and Slaw
- Eggs
- Soy
Ingredients
Chicken Thigh
1 tin
Sweetcorn
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
1 packet
Slaw Mix
1 sachet
Sweet Paprika
Oregano
2 packet
Potato
2
Garlic
1
Lemon
1 packet
Feta Cheese
packet
Goat Cheese
Nutrition Values
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Chop the potato (unpeeled) into 2cm chunks. Place the potato on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and a good pinch of pepper. Toss to coat then roast until just tender, 20 minutes. Pick the oregano leaves. Zest the lemon to get a good pinch and slice into wedges. Remove the tray from the oven, add the oregano leaves and lemon zest and toss to combine. Roast until tender and fragrant, 5-10 minutes.
While the potato is roasting, finely chop the garlic (or use a garlic press). In a medium bowl, combine the garlic, sweet paprika, brown sugar, salt and a drizzle of olive oil. Add the chicken thigh and toss to coat.
Place the chicken on a second oven tray lined with baking paper. Bake until cooked through and charred slightly, 20-25 minutes.
While the chicken is baking, drain the sweetcorn. In a medium bowl, combine the sweetcorn, slaw mix, smokey aioli and a squeeze of lemon juice. Season to taste with salt and pepper and toss to cost.
When the potatoes are done, crumble over the fetta and toss to combine.
Thickly slice the chicken. Divide the smokey chicken between plates and spoon over the juices from the tray. Serve with fetta oregano potatoes, slaw and lemon wedges on the side.
