Smashed Potato Greek Chicken Salad

Yamas! It's summer, which means it's time to think about delicious Greek food.

30 minutes prep

1 hour cook

Serves 4

Hugh Woodward

Ingredients

1kgnew potatoes

3 tbspolive oil

4 large chicken thighs, skin on

1 tbspflaked sea salt

1 tsp freshly ground black pepper

1 tspdried oregano

1 bulbgarlic

2 tbspolive oil

a splashred wine vinegar

200gfeta

large handfulolives

handfulmint

a squeezelemon

a drizzleolive oil

a sprinklechives

This, admittedly, isn't an authentic Greek recipe. Whoops! But it's delicious, and quite clever - you roast the chicken over the potato tray so they get covered in chicken fat and juices. Could anything sound nicer?

Method

Preheat the oven to 180°C. Take the new potatoes and boil them until tender. Squash them on a baking tray and drizzle with olive oil and sprinkle with half the salt.

Lightly oil a wire tray and lay it over the potatoes, placing the chicken on top. Sprinkle with salt, pepper and dried oregano.

Take some foil and cut the garlic bulb in half and wrap it up with a little olive oil. Place this with the chicken and some lemon slices.

Roast for 40 minutes, then remove the garlic and check the chicken for doneness. If it's cooked, remove it and allow to cool then take the meat from the bone. If not, leave it in until cooked through.

Leave the potatoes until they are cooked through and crispy, another 20 minutes or so.

When cool enough to handle, squeeze the garlic into a bowl and whisk in the vinegar and olive oil.

Toss everything together with the feta, olives, chicken and herbs.

Serve warm with a sprinkle of lemon juice and more herbs.