Crispy Greek chicken with lemon potatoes & whipped feta salad

Ingredients

• 1/2, chopped Cucumber
• to taste Black pepper
• 1 tsp Lemon juice
• 100 g Greek yoghurt
• 100 g Feta
• small handful Fresh parsley (optional)
• 2 handfuls Salad leaves
• 1/2, finely sliced Small red onion
• 200 g, halved Cherry tomatoes
• 2 pieces or 4 small pieces Chicken breasts or boneless skinless chicken thighs
• to taste Black pepper
• to taste Salt
• 1 Lemon (zest and juice)
• 2, finely grated or crushed Garlic cloves
• 1 tsp Sweet paprika
• 1 tsp Dried oregano
• 1 tbsp Olive oil
• 500 g, halved Baby potatoes

Steps

1. Heat oven to 200°C fan / 220°C conventional.
2. Place potatoes on a roasting tray with half the olive oil, half the oregano, some paprika, salt, and pepper. Roast 15 min.
3. Mix chicken with remaining olive oil, oregano, paprika, garlic, lemon zest, and half the lemon juice. Season well.
4. Add chicken to tray with potatoes. Roast 20–25 min until chicken is cooked and potatoes are golden and crisp. Check breasts earlier.
5. Blend or mash feta, Greek yoghurt, lemon juice, and black pepper until creamy for whipped feta.
6. Toss cucumber, tomatoes, red onion, and salad leaves with lemon juice and black pepper.
7. Serve chicken with lemon potatoes, salad, and a generous spoonful of whipped feta.