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
Potato Salad (1).png

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.

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    Hugh Woodward

    Hugh Woodward

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    Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.

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