Smokey Baked Chicken
with Fetta Oregano Potatoes & Slaw
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
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
Utensils
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 (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.
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.
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.
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.
When the potato is cooked, crumble over the fetta and toss to combine.
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.
