Honey Oregano Chicken with Greek Chips and Feta Dip

Steps

1. oven to 220°C. Bring a medium pot of salted water to the boil. Line an oven tray with baking paper.
2. Cook potato in pot of boiling water for 5 minutes then drain and allow to steam-dry for about 2 minutes. In a small bowl, combine all remaining Greek chip ingredients. Toss potatoes and carrots on prepared tray with spice mixture. Bake for about 30 minutes, until golden. Turn halfway through cooking.
3. Cook potato in pot of boiling water for 5 minutes then drain and allow to steam-dry for about 2 minutes. In a small bowl, combine all remaining Greek chip ingredients. Toss potatoes and carrots on prepared tray with spice mixture. Bake for about 30 minutes, until golden. Turn halfway through cooking.
4. Heat a drizzle of oil in a medium fry-pan on lowmedium heat. Cook chicken for about 3 minutes each side (depending on thickness), or until golden and cooked through. If honey begins to burn, simply reduce heat and cook a little longer. Set aside, covered in foil, to rest for about 5 minutes.
5. While chicken cooks, mash feta in a small bowl using a whisk. Add milk and paprika, mix well until smooth then set aside. Combine oil and vinegar in a medium bowl. Add spinach and season with salt and pepper.
6. When baby carrots and Greek chips are ready, remove from oven and add carrots to bowl with spinach. Toss to combine until spinach is slightly wilted. Slice chicken thinly against the grain.
7. spoon feta onto plates and smooth out into a circle. Top with carrot salad and slices of chicken. Serve Greek chips on the side.