Crispy Greek chicken with lemon potatoes & whipped feta salad

Elevated and delicious, very light and perfect for the transition of summer and autumn.
Crispy Greek chicken with lemon potatoes & whipped feta salad
Elevated and delicious, very light and perfect for the transition of summer and autumn.
Steps
- 1
Heat oven to 200°C fan / 220°C conventional.
- 2
Place potatoes on a roasting tray with half the olive oil, half the oregano, some paprika, salt, and pepper. Roast 15 min.
- 3
Mix chicken with remaining olive oil, oregano, paprika, garlic, lemon zest, and half the lemon juice. Season well.
- 4
Add chicken to tray with potatoes. Roast 20–25 min until chicken is cooked and potatoes are golden and crisp. Check breasts earlier.
- 5
Blend or mash feta, Greek yoghurt, lemon juice, and black pepper until creamy for whipped feta.
- 6
Toss cucumber, tomatoes, red onion, and salad leaves with lemon juice and black pepper.
- 7
Serve chicken with lemon potatoes, salad, and a generous spoonful of whipped feta.
Tips
Check chicken breasts a little earlier to ensure they stay juicy.
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