Marinated Chicken Thighs with Mediterranean Vegetable Salad

Marinated Chicken Thighs with Mediterranean Vegetable Salad

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, February 10, 2019.
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Ingredients

Chicken

  • 1 pack chicken thighs
  • 1 tsp Greek spice mix
  • 1 tsp finely chopped rosemary

Potatoes

  • 400g potatoes
  • 1 tsp finely chopped rosemary

Vegetables

  • 1 sweet Palermo capsicum
  • 1 courgette
  • ½ bunch spring onion
  • Remaining Greek spice mix
  • ½ Tbsp mustard
  • ½ Tbsp honey

Feta Whip

  • 50g feta cheese
  • 1 Tbsp hot water

To Serve

  • ½ lemon

Have Handy

  • Oil
  • Salt & Pepper

Steps

  1. Prep chicken Preheat BBQ hot plate and grill to high. Bring a pot of salted water to the boil. Pat chicken dry, season with salt and add to a bowl with first measure of Greek spice mix, rosemary and a drizzle of oil. Toss to combine.
  2. Prep potatoes Cut potatoes into 1cm rounds and add to pot of boiling water. Cook for about 8 minutes, until nearly tender. Drain well, return to pot and toss with second measure of rosemary and a drizzle of oil. Season well.
  3. Prep veggies Slice capsicum 1cm; slice courgette 1cm on an angle; slice spring onions 5cm. Combine in a bowl with second measure of Greek spice mix, mustard and honey. Season. Combine feta and hot water in a bowl and whip using fork until smooth. Set aside.
  4. Cook chicken and veggies Cook chicken on grill, for about 5 minutes each side, or until cooked through. Rest, covered. Cook veggies, on hot plate, for about 5 minutes, until tender. Turn often to ensure even cooking.
  5. Cook potatoes Cook potatoes on hot plate, for 8-10 minutes, until golden, adding a drizzle of oil as needed. Turn often to ensure even cooking. Season to taste. Cut lemon into wedges.
  6. Serve potatoes, chicken and veggies on a platter topped with feta whip and with lemon wedges on the side.