Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 4 potatoes (e.g. Rooster potatoes) (approximately 600 g)
  • 400 g chicken thighs (4 pieces)
  • 200 g feta cheese, crumbled
  • 2 tsp paprika
  • 1 tub aioli
  • 200 g sweetcorn
  • 4 cloves garlic
  • 1 tsp dried oregano
  • 100 g slaw
  • 1 lemon
  • olive oil
  • 2 tsp brown sugar
  • ½ tsp salt
EUPOTATOES28230 website 820x480 recipes 46
Cooking time: 35 MIN
  1. Chop the unpeeled potato into small cubes. Place them on an oven tray. Drizzle with olive oil, and season with some salt and pepper. Roast in the oven until they soften slightly.
  2. Zest the lemon and slice it into wedges. Remove the oven tray with the potatoes from the oven and add the lemon zest and dried oregano. Then return to the oven to roast until fragrant and fully cooked (roughly 15 minutes).
  3. Finely chop the garlic and combine it in a bowl with the paprika, a drizzle of oil, the salt, and the sugar. Add the chicken thighs and coat with the mixture.
  4. Bake the chicken in the oven on a second baking tray until cooked through (about 20-25 minutes).
  5. While the chicken is cooking, combine the sweetcorn, slaw, aioli, and a squeeze of lemon in a bowl. Add salt and pepper to taste.
  6. When the potato is fully cooked, add the crumbled feta.
  7. To serve, cut the chicken and divide between four plates and spoon over juices from the baking tray. Serve alongside the feta oregano potatoes and slaw. Garnish with the remaining lemon wedges and enjoy!

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