Oregano chicken with bean and potato salad


1 tbsp dried oregano
1 garlic clove, crushed
1 x ½ tsp chilli flakes
1 x ½ lemon, zest and juice
2 tbsp olive oil
4 essential Waitrose British chicken legs
500g essential Waitrose new potatoes, halved
220g essential Waitrose green beans
1 tbsp red wine vinegar
1 tsp Dijon mustard
2 tbsp chopped parsley
75g pitted black olives, drained and chopped


1. Preheat the oven to 200°C, gas mark 6. Mix the oregano, garlic, chilli, lemon zest and 1 tbsp olive oil in a bowl. Slash the skin of each chicken leg three times and rub all over with the marinade.

2. Heat a large frying pan over a medium-high heat and brown the chicken on each side for 2 - 3 minutes until the skin is golden. Transfer to a baking dish and place in the oven for 30 - 35 minutes until cooked through.

3. Meanwhile, cook the potatoes in a large pan of boiling water for 15 minutes until tender, adding the beans for the last 3 minutes; drain. Combine the remaining olive oil, vinegar, mustard and parsley and toss with the potatoes, beans and olives. Season and serve with the oregano chicken.

Oregano chicken with bean and potato salad
  • Preparation time: 10 minutes
  • Cooking time: 40 minutes
  • Total time: 50 minutes 50 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1719.624kJ
Fat 16.4g
Saturated Fat 3.4g
Carbohydrate 20.5g
Sugars 2.9g
Salt 0.7g

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4 stars

Average user rating Based on 1 rating

This recipe was first published in Wed Apr 25 14:59:09 BST 2012.