Smokey Baked Chicken

Name: Smokey Baked Chicken with Fetta Oregano Potatoes & Slaw
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 4 unit potatoes; 1 bunch oregano; 1 unit lemon; 4 clove garlic; 2 sachet sweet paprika; 2 tsp brown sugar; ½ tsp salt; 1 packet chicken thigh; 1 tin sweetcorn; 1 bag slaw mix; 1 tub smokey aioli; 1 block fetta cheese

with Fetta Oregano Potatoes & Slaw

4.2

(1.5K)

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We can’t decide which we like best in this dish - the succulent chicken, corn-studded slaw or oregano potato wedges topped with creamy fetta. We’ll leave it up to you, but don’t be shy about agreeing that every element is hard to beat.

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Eggs

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 4 people

4 unit

potatoes

1 bunch

oregano

1 unit

lemon

4 clove

garlic

2 sachet

sweet paprika

1 packet

chicken thigh

1 tin

sweetcorn

1 bag

slaw mix

1 tub

smokey aioli

(Contains: Eggs; May be present: Milk.)

1 block

fetta cheese

(Contains: Milk;)

Not included in your delivery

olive oil

2 tsp

brown sugar

½ tsp

salt

Nutritional Values

per serving

Calories2770 kcal

Fat35.5 g

of which saturates7.7 g

Carbohydrate39.1 g

of which sugars8.9 g

Protein43.8 g

Sodium784 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

Cooking Steps

1

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 (see ingredients list) to get a good pinch, then 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.

2

While the wedges are roasting, finely chop the garlic (or use a garlic press). In a medium bowl, combine the garlic, sweet paprika, brown sugar, the salt and a drizzle of olive oil. Add the chicken thigh and toss to coat.

3

Place the chicken on a second oven tray lined with baking paper. Bake until cooked through and charred slightly, 20-25 minutes. TIP: Chicken cook times vary depending on the size of the fillet.

4

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 coat.

5

When the potato is cooked, crumble over the fetta and toss to combine.

6

Thickly slice the chicken. Divide the smokey chicken between plates and spoon over any juices from the tray. Serve with the fetta oregano potatoes, slaw and any remaining lemon wedges.