Greek Chicken and Lemon Roasted Potatoes with Tzatziki and Salad

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

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 baby cos lettuce leaves 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, garnish with remaining parsley. Add a generous dollop of tzatziki to each plate and enjoy!

Preheat oven to 200°C. 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 baby cos lettuce leaves 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, garnish with remaining parsley. Add a generous dollop of tzatziki to each plate and enjoy!

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

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 baby cos lettuce leaves 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, garnish with remaining parsley. Add a generous dollop of tzatziki to each plate and enjoy!

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

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 baby cos lettuce leaves 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, garnish with remaining parsley. Add a generous dollop of tzatziki to each plate and enjoy!

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

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 baby cos lettuce leaves 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, garnish with remaining parsley. Add a generous dollop of tzatziki to each plate and enjoy!

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

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 baby cos lettuce leaves 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, garnish with remaining parsley. Add a generous dollop of tzatziki to each plate and enjoy!