Oregano-Baked Chicken with Baby Roasties and Greek Salad

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Toss potatoes with a drizzle of oil on prepared tray and season with salt and pepper. Roast for about 25 minutes, until golden and tender. In a small bowl, combine Greek spices and olive oil and set aside.
2. While potatoes roast, pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Season with salt and pepper and set aside on a clean board.
3. Mix first measure of lemon zest and juice, oregano, mayonnaise and a pinch of salt in a small bowl and evenly coat chicken.
4. When roasties are golden and tender, remove tray from oven and push potatoes to one side. Crush potatoes lightly with the back of a fork and drizzle with Greek spice mix. Lay chicken on other side of tray. Return to oven and cook for about 10 minutes, until chicken is just cooked through.
5. While chicken cooks, whisk all dressing ingredients together in a large bowl. Dice capsicum, cucumber and tomatoes 2cm, and finely dice red onion. Toss veggies in bowl with dressing, along with feta and season to taste with salt and pepper.
6. To serve, pile baby roasties onto plates and top with oregano-baked chicken and Greek salad.