Greek Chicken with Roast Potato, Spinach and Olives

Updated at: Wed, 16 Aug 2023 16:17:38 GMT

Step 1

Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potatoes into 1.5cm-thick wedges. Put on the lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast for 20-25 mins until golden and tender

Step 2

Meanwhile, thinly slice the garlic. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets

Step 3

Drizzle the chicken with 2 tsp olive oil and season with salt and pepper. Heat a medium deep frypan over medium-high heat. Cook the chicken for 2 mins each side or until golden (the chicken won't be cooked through). Remove from the pan

Step 4

Heat 1 tsp olive oil in the same pan over medium heat. Cook the garlic, stirring, for 30 secs or until fragrant. Add the tomatoes, tomato paste, olives, 60ml (¼ cup) water, 1½ tsp Greek seasoning and 1 tsp sugar. Season with salt and pepper, stir to combine and bring to a simmer. Cook for 3 mins or until slightly reduced.

Step 5

Add the chicken to the tomato sauce, reduce the heat to medium-low, cover and cook for 2-3 mins until the chicken is just cooked through. Stir in the spinach and cook for 1 min or until wilted. Taste, then season with salt and pepper.

Step 6

Scatter remaining Greek seasoning over the roasted potato. Divide the chicken and sauce and roasted potato among plates. Crumble over the feta to serve.

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