Grand Roast Chicken & Herby Fries
with Greek-Style Salad & Pickled Onion
Calories
:
438 kcalProtein
:
39g proteinPreparation Time
:
45 minutesDifficulty
:
EasyPre-Prepped
Under 30g carbs
Allergens:
- Milk
Opa! Juicy chicken, herby fries straight from the oven, and a Greek salad that actually holds its own on the plate. Fetta, tomato, onion — no notes.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
330 g
Chicken Thigh
1
Tomato
½
Red Onion
1 packet
Potato Fries
1 sachet
Dried Oregano
1 packet
Mixed Salad Leaves
1 packet
Fetta Cubes
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
¼ cup
vinegar (white wine or rice wine)
Utensils
•Large Non-Stick Pan
•Baking Paper
Cooking Steps
1
- 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.
2
- Meanwhile, cut tomato into thin wedges.
- Thinly slice red onion (see ingredients).
- In a small bowl, combine the vinegar and a good pinch of sugar and salt.
- Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
3
- Place potato fries on a lined oven tray. Drizzle with olive oil, sprinkle over dried oregano, season with salt and toss to coat.
- Bake until tender, 25-30 minutes.
- Transfer chicken to lined oven tray and bake until cooked through, 8-12 minutes. Remove chicken from oven and sprikle over lemon pepper seasoning.
TIP: Chicken is cooked through when it is no longer pink inside.
TIP: If your oven tray is crowded, divide between two tray.
4
- Drain pickled onion and reserve a splash of pickling liquid.
- In a large bowl, combine mixed salad leaves, tomato, pickled onion, a drizzle of olive oil and reserved pickling liquid. Season to taste.
- Thinly slice chicken.
- Divide herby fries, Greek inspired salad and zesty chicken rump between plates. Crumble fetta cubes salad to serve. Enjoy!
