Greek salad
Make a fresh and colourful Greek salad in no time. It's great with grilled meats at a barbecue, or on its own as a veggie main
Greek-style roast chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 750g new potatoesthickly sliced lengthways
- 2 tbsp olive oil
- 8 chicken thighsskin on and bone in
- 300g cherry tomatoes
- 100g black olives
- ½ small pack oreganoleaves picked
- 200g pack fetacrumbled into chunks
- 2 tbsp red wine vinegar
Nutrition: per serving
- kcal574
- fat34g
- saturates13g
- carbs32g
- sugars5g
- fibre5g
- protein32g
- salt3.5g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Put the potatoes in a roasting tin and drizzle with half the oil. Sit the chicken thighs on top, drizzle over the remaining oil and season. Roast in the oven for 30 mins.
step 2
Add the cherry tomatoes, olives, oregano leaves and feta, then drizzle with the red wine vinegar. Return to the oven for another 25-30 mins until the chicken is cooked through and golden.
