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Oregano chicken with bean and potato salad
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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.
Typical values per serving:
This recipe was first published in April 2012.
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