Classic Bake Chicken & Sweet Potato Wedges
with Fetta-Topped Garden Salad
- Milk
Bring classic roast night comfort to your midweek table with succulent, tender chicken paired alongside golden, herby sweet potato wedges. A crisp garden salad studded with salty crumbled fetta provides the ultimate fresh contrast, cutting through the rich, juicy meat for a balanced plate that hits every single mark. 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
Cucumber
1 packet
Fetta Cubes
(Contains: Milk)
1 sachet
Garlic & Herb Seasoning
330 g
Chicken Thigh
1 packet
Mixed Salad Leaves
2
Sweet Potato
1
Tomato
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh until browned, 2 minutes each side.
• While the chicken is searing, cut sweet potato into wedges. • Place on a lined oven tray. Sprinkle with garlic & herb seasoning, drizzle with olive oil and toss to coat. • Bake until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide between two trays.
• Transfer chicken to a lined oven tray and bake until cooked through, 8-12 minutes. Remove from oven and rest for 10 minutes. • While the chicken is resting, roughly chop tomato and cucumber. • In a large bowl, combine tomato, cucumber, mixed salad leaves, a drizzle of vinegar and olive oil. TIP: Chicken is cooked through when it is no longer pink inside.
• Slice chicken. • Divide baked chicken, herby sweet potato wedges and garden salad between plates. • Crumble fetta cubes over salad. Serve with horseradish sauce. Enjoy!
