Greek Chicken and Lemon Roasted Potatoes with Tzatziki and Salad

Preheat oven to 200C. Cook potatoes on high for 3-4 minutes in the microwave. Peel and mince garlic. Zest the lemon and cut in half. In a bowl combine lemon zest and juice of half a lemon, 2 tablespoons of olive oil, ¹⁄₂ the garlic, ¹⁄₂ the oregano and salt & pepper. Mix well. Cut potatoes in half and add to bowl with lemon dressing. Toss to coat the potatoes in dressing.

Place potatoes on a lined baking tray. Place in the oven to roast until golden around the edges, 25-30 minutes.

Marinate chicken in a drizzle of olive oil, remaining oregano and garlic, salt and pepper. Cut cherry tomatoes in half. Divide cucumber in half. Cut one half into rounds and grate the other half. Chop cos lettuce into bite sized pieces. Pick parsley leaves, discarding stems.

Heat a pan on medium high heat with a drizzle of oil. Add chicken and cook for 4-5 minutes each side or until cooked through.

In a bowl, mix yoghurt, a squeeze of lemon juice (to taste), grated cucumber and most of the parsley (saving some for garnish). Season with salt and pepper.

Toss together the cherry tomatoes, sliced cucumber and cos. Dress with a squeeze of lemon juice, salt and pepper. Divide salad, chicken and potatoes between plates. Add a generous dollop of tzatziki to each plate and enjoy!

Preheat oven to 200C. Cook potatoes on high for 3-4 minutes in the microwave. Peel and mince garlic. Zest one lemon. In a bowl combine lemon zest, juice of a whole lemon, 1/4 cup of olive oil, ¹⁄₂ the garlic, ¹⁄₂ the oregano and salt & pepper. Mix well. Cut potatoes in half and add to bowl with lemon dressing. Toss to coat the potatoes in dressing.

Place potatoes on a lined baking tray. Place in the oven to roast until golden around the edges, 25-30 minutes.

Marinate chicken in a drizzle of olive oil, remaining oregano and garlic, salt and pepper. Cut cherry tomatoes in half. Divide cucumber in half. Cut one half into rounds and grate the other half. Chop cos lettuce into bite sized pieces. Pick parsley leaves, discarding stems.

Heat a pan on medium high heat with a drizzle of oil. Add chicken and cook for 4-5 minutes each side or until cooked through.

In a bowl, mix yoghurt, a squeeze of lemon juice (to taste), grated cucumber and most of the parsley (saving some for garnish). Season with salt and pepper.

Toss together the cherry tomatoes, sliced cucumber and cos. Dress with a squeeze of lemon juice, salt and pepper. Divide salad, chicken and potatoes between plates. Add a generous dollop of tzatziki to each plate and enjoy!

Preheat oven to 200C. Cook potatoes on high for 3-4 minutes in the microwave. Peel and mince garlic. Zest the lemon and cut in half. In a bowl combine lemon zest and juice of half a lemon, 2 tablespoons of olive oil, ¹⁄₂ the garlic, ¹⁄₂ the oregano and salt & pepper. Mix well. Cut potatoes in half and add to bowl with lemon dressing. Toss to coat the potatoes in dressing.

Place potatoes on a lined baking tray. Place in the oven to roast until golden around the edges, 25-30 minutes.

Marinate chicken in a drizzle of olive oil, remaining oregano and garlic, salt and pepper. Cut cherry tomatoes in half. Divide cucumber in half. Cut one half into rounds and grate the other half. Chop cos lettuce into bite sized pieces. Pick parsley leaves, discarding stems.

Heat a pan on medium high heat with a drizzle of oil. Add chicken and cook for 4-5 minutes each side or until cooked through.

In a bowl, mix yoghurt, a squeeze of lemon juice (to taste), grated cucumber and most of the parsley (saving some for garnish). Season with salt and pepper.

Toss together the cherry tomatoes, sliced cucumber and cos. Dress with a squeeze of lemon juice, salt and pepper. Divide salad, chicken and potatoes between plates. Add a generous dollop of tzatziki to each plate and enjoy!

Preheat oven to 200C. Cook potatoes on high for 3-4 minutes in the microwave. Peel and mince garlic. Zest the lemon and cut in half. In a bowl combine lemon zest and juice of half a lemon, 2 tablespoons of olive oil, ¹⁄₂ the garlic, ¹⁄₂ the oregano and salt & pepper. Mix well. Cut potatoes in half and add to bowl with lemon dressing. Toss to coat the potatoes in dressing.

Place potatoes on a lined baking tray. Place in the oven to roast until golden around the edges, 25-30 minutes.

Marinate chicken in a drizzle of olive oil, remaining oregano and garlic, salt and pepper. Cut cherry tomatoes in half. Divide cucumber in half. Cut one half into rounds and grate the other half. Chop cos lettuce into bite sized pieces. Pick parsley leaves, discarding stems.

Heat a pan on medium high heat with a drizzle of oil. Add chicken and cook for 4-5 minutes each side or until cooked through.

In a bowl, mix yoghurt, a squeeze of lemon juice (to taste), grated cucumber and most of the parsley (saving some for garnish). Season with salt and pepper.

Toss together the cherry tomatoes, sliced cucumber and cos. Dress with a squeeze of lemon juice, salt and pepper. Divide salad, chicken and potatoes between plates. Add a generous dollop of tzatziki to each plate and enjoy!

Preheat oven to 200C. Cook potatoes on high for 3-4 minutes in the microwave. Peel and mince garlic. Zest the lemon and cut in half. In a bowl combine lemon zest and juice of half a lemon, 2 tablespoons of olive oil, ¹⁄₂ the garlic, ¹⁄₂ the oregano and salt & pepper. Mix well. Cut potatoes in half and add to bowl with lemon dressing. Toss to coat the potatoes in dressing.

Place potatoes on a lined baking tray. Place in the oven to roast until golden around the edges, 25-30 minutes.

Marinate chicken in a drizzle of olive oil, remaining oregano and garlic, salt and pepper. Cut cherry tomatoes in half. Divide cucumber in half. Cut one half into rounds and grate the other half. Chop cos lettuce into bite sized pieces. Pick parsley leaves, discarding stems.

Heat a pan on medium high heat with a drizzle of oil. Add chicken and cook for 4-5 minutes each side or until cooked through.

In a bowl, mix yoghurt, a squeeze of lemon juice (to taste), grated cucumber and most of the parsley (saving some for garnish). Season with salt and pepper.

Toss together the cherry tomatoes, sliced cucumber and cos. Dress with a squeeze of lemon juice, salt and pepper. Divide salad, chicken and potatoes between plates. Add a generous dollop of tzatziki to each plate and enjoy!

Preheat oven to 200C. Cook potatoes on high for 3-4 minutes in the microwave. Peel and mince garlic. Zest the lemon and cut in half. In a bowl combine lemon zest and juice of half a lemon, 2 tablespoons of olive oil, ¹⁄₂ the garlic, ¹⁄₂ the oregano and salt & pepper. Mix well. Cut potatoes in half and add to bowl with lemon dressing. Toss to coat the potatoes in dressing.

Place potatoes on a lined baking tray. Place in the oven to roast until golden around the edges, 25-30 minutes.

Marinate chicken in a drizzle of olive oil, remaining oregano and garlic, salt and pepper. Cut cherry tomatoes in half. Divide cucumber in half. Cut one half into rounds and grate the other half. Chop cos lettuce into bite sized pieces. Pick parsley leaves, discarding stems.

Heat a pan on medium high heat with a drizzle of oil. Add chicken and cook for 4-5 minutes each side or until cooked through.

In a bowl, mix yoghurt, a squeeze of lemon juice (to taste), grated cucumber and most of the parsley (saving some for garnish). Season with salt and pepper.

Toss together the cherry tomatoes, sliced cucumber and cos. Dress with a squeeze of lemon juice, salt and pepper. Divide salad, chicken and potatoes between plates. Add a generous dollop of tzatziki to each plate and enjoy!