Oregano-Baked Chicken with Baby Roasties and Greek Salad

Steps

1. Preheat oven to 220oC. Line an oven tray with baking paper. Toss potatoes with a drizzle of oil on prepared tray and season well 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. In a medium bowl, mix first measure of lemon zest and juice, oregano, mayonnaise and a pinch of salt. Add chicken to bowl and toss to evenly coat.
4. When roasties have finished cooking, remove from oven and push to one side of tray. 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 to 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 tomato 2cm; finely dice red onion; crumble feta. Toss all in bowl with dressing 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.