One Pan Garlic Chicken & Potatoes
Easy & delicious Kiwi classic – A taste of comfort in every bite, ready to elevate your weeknight dinner game.
Ingredients
- Chicken Breast 150g
- Plain Potato 120 g
- Extra Virgin Olive Oil 20 ml
- Lemon Juice 20 ml
- Ground Paprika 1 g
- Dried Oregano (Rubbed) 1g
- Garlic Clove 2 qty
- Shallot 20g
- Chilli Flakes 1g
- Creamy Feta 20 g
- Green Olives 10 g
- Rocket 30 g
- Cucumber 80 g
- Cherry Tomatoes 80 g
- Wholegrain Mustard 2g
- Manuka Honey 2g
Instructions
- Preheat the oven to 200ºC.
- Slice the potato into quarters, or if using baby potatoes leave whole. Coat the potato in 1/3 the olive oil, season with salt and pepper. Place on a baking sheet.
- Slice the lemon in half and add to the baking sheet. Roast the potatoes for 10-20 minutes, or until tender. Be sure to allow a little extra lemon for the dressing.
- Slice the chicken breast in half width ways. In a bowl combine 1/3 of the olive oil with the chicken, paprika, oregano, sliced shallot, chilli flakes, salt and pepper.
- Place the chicken on the baking sheet in and around the potatoes and lemon. Arrange the garlic cloves in amongst the tray. Cook for 15-20 minutes or until the juices of the chicken run clear.
- Meanwhile, slice the cherry tomatoes and cucumber, add them to a bowl along with the rocket and sliced olives.
- Place the potatoes and chicken on the bed of the rocket, crumble over the feta.
- To prepare the dressing, combine 1/3 of the olive oil with the wholegrain mustard, remaining lemon juice, honey, salt and pepper. Drizzle over the salad. Enjoy!
