Greek-style Chicken with Herby Potato Wedges & Olive Rocket Salad

Serving size

1 person 2 people 4 people

Ingredients

20g pitted green olives
1 onion
300g British Free Range chicken thighs
2 garlic clove
2 tsp pumpkin seeds
40g rocket
2 tbsp sundried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
10g chicken stock powder

(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
1 tsp dried oregano

(Dried Rubbed Oregano 100%.)
110g baby tomatoes
1 courgette
1 unwaxed lemon
2 large potatoes

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	94Kcal	655Kcal
	394kJ	2741kJ
Fat	4.1g	28g
of which saturates	0.9g	6.4g
Carbohydrates	9g	60g
of which sugars	2.0g	14g
Protein	6.0g	42g
Salt	0.34g	2.3g
Fibre	1.9g	14g

Ingredients

20g pitted green olives (use half)
1 onion (use half)
40g rocket (use half)
2 tbsp sundried tomato paste (use half)

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
150g British Free Range chicken thighs
10g chicken stock powder (use half)

(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
1 unwaxed lemon (use half)
2 large potatoes
1 courgette (use half)
2 garlic clove
110g baby tomatoes (use half)
2 tsp pumpkin seeds (use half)
1 tsp dried oregano (use half)

(Dried Rubbed Oregano 100%.)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	94Kcal	842Kcal
	391kJ	3525kJ
Fat	3.2g	28g
of which saturates	0.7g	6.6g
Carbohydrates	11g	100g
of which sugars	1.8g	16g
Protein	5.1g	46g
Salt	0.26g	2.3g
Fibre	2.0g	18g

Back

High protein 1/3 daily fibre 6 plants Low sat fat

Greek-style Chicken with Herby Potato Wedges & Olive Rocket Salad

Prep time: 20 mins

Total time: 35 mins

Cuisine: European

Food group: Poultry

A vibrant dinner to whisk you off a beach in Santorini. Think tender free-range British chicken, infused with sundried tomato paste and herby oregano, sweet courgette and lemony roast potatoes. Serve alongside a leafy rocket salad, studded with juicy olives. Add crunchy pumpkin seeds for the perfect bite.

Cooking Instructions

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.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with parchment paper
Boil a half-full kettle
Pull out a medium ovenproof dish, 2 medium bowls, a measuring jug & a grater

Roast the potatoes & marinate the chicken

Cut the potatoes into 2cm wedges. Place the wedges onto the lined baking tray, sprinkle with half the oregano and toss with 1 tsp oil and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
Finely chop or grate the garlic. Halve the lemon
In a medium bowl, combine the sundried tomato paste, garlic, remaining oregano, a squeeze of lemon juice and a pinch of salt and pepper. Add the chicken and turn to coat

Add the veg

Cut the onion into 1cm wedges. Dice the courgette into 2cm chunks
Dissolve the stock powder in the jug with 100ml boiling water (50ml for 1 person)
Add the veg to the medium ovenproof dish and toss with 1 tsp oil, a pinch of salt and pepper. Lay the chicken flat on top and roast for 16 mins

Finish roasting

Meanwhile, finely slice the olives. Halve the tomatoes
After 16 mins, pour the stock mixture into the ovenproof dish, ensuring the chicken thighs is flat on the top, and cook for a further 6-8 mins, until the chicken is cooked through

Build the salad

To the other medium bowl, combine a good squeeze of lemon juice with 1 tsp oil and a pinch of salt and pepper. Add the olives and tomatoes
When everything's ready, toss the rocket and pumpkin seeds through the dressing

Plate up

Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
Share the veg between plates, topped with the chicken. Serve the wedges and salad alongside
Spoon over any remaining sauce from the dish and serve with the remaining lemon, cut into wedges