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

4.0(1.5K)

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Calories

:

2770 kcal

Protein

:

43.8g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Not Suitable for Coeliacs

Allergens:

Eggs
Milk
May contain traces of allergens
Milk

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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

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

PDF

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.