The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 100g Tomatoes Baby Seasonal Mix
- 4 large potatoes
-
4 tsp smoked paprika & oregano blend(smoked paprika, oregano)
- 2 pepper
- 2 onion
- 600g British Free Range chicken thighs
- 100g feta (Milk)
- 160g greek style yoghurt (Milk)
-
2 tbsp red pepper tapenade (Sulphites)(Red Peppers, Diced, Rapeseed Oil, Tomato Paste, Aubergines, Salt, Garlic Puree, Onion Granules, Balsamic Vinegar (Sulphites), Ground Oregano, Ground Black Pepper, Acidity regulator: Citric Acid E330.)
-
1 tbsp red wine vinegar(red wine vinegar (100%))
- 80g rocket
Allergens
Contains:
Milk, Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 107Kcal | 656Kcal |
| 446kJ | 2743kJ | |
| Fat | 4.7g | 29g |
| of which saturates | 2.0g | 12g |
| Carbohydrates | 9g | 54g |
| of which sugars | 2.2g | 13g |
| Protein | 7.3g | 45g |
| Salt | 0.21g | 1.3g |
| Fibre | 1.5g | 9.4g |
High protein
Romesco Chicken Salad with Smoky Roast Potatoes, Feta & Rocket
Step into summer with this vibrant salad, starring tender British free-range chicken, roasted alongside crunchy peppers, sweet onion and golden potatoes, tossed in a smoked paprika spice blend. Toss with tangy feta, fresh tomatoes and peppery rocket. A creamy romesco sauce, bursting with Mediterranean flavour, ties everything together.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a small bowl
Get the potatoes on
- Dice the potatoes into 2cm chunks and add to a lined baking tray. Toss with 1 tsp oil, half the paprika oregano blend and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
Finish roasting
- Meanwhile, thinly slice the peppers. Cut the onions into 1cm wedges
- Add the chicken, pepper and onion to the other lined baking tray. Toss with everything with 1 tsp oil, the remaining paprika oregano blend and a pinch of salt and pepper. Lay the chicken thighs flat onto the tray and roast everything for 16-18 mins, until the chicken is cooked through
Make the romesco sauce
- To the small bowl, add half the feta and mash roughly with a fork, then add the yoghurt and red pepper tapenade. Mix well and season with salt and pepper
- Halve the tomatoes
Last bits
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- When ready, remove the chicken from the tray and allow to rest for a few mins, then thinly slice against the grain
- Drizzle the pepper and onion with the vinegar and return to the oven for a final 1 min
Plate up
- When everything's ready, add the roast veg and sliced chicken to the potato tray, along with the tomatoes and rocket. Toss to combine
- Spread one-third of the romesco sauce onto plates. Top with the salad, crumble over the remaining feta and dollop over the remaining sauce to finish
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