• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges.
• Place wedges on a lined oven tray. Drizzle with olive oil, season with salt 
and toss to coat.
• Bake until tender, 20-25 minutes. 

TIP: If your oven tray is crowded, divide wedges between two trays.  

• Meanwhile, cut tomato into thin wedges. 
• Thinly slice cucumber (see ingredients) into half-moons.
• In a medium bowl, combine dried oregano (see ingredients), a drizzle of 
olive oil and a pinch of salt. 
• Add chicken thigh, turning to coat. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Add chicken thigh and cook, turning occasionally, until browned and 
cooked through, 14-16 minutes.
• Remove pan from heat, add the honey and turn to coat. 

TIP: Chicken is cooked through when it’s no longer pink inside. 

• In a large bowl, combine mixed salad leaves, tomato, cucumber and a 
drizzle of olive oil and vinegar. Season to taste with salt and pepper.
• Divide Greek-style chicken, potato wedges and garden salad between plates.
• Tear over mint to serve. Enjoy!