Lemon Chicken with Potato Salad

Lemon Chicken with Potato Salad

  • Preparation time

    15 mins
  • Cook time

    15 mins
  • Serves 4

Ingredients

  • Chicken thigh fillets, fat trimmed - 600g
  • Vegetable or olive oil - 1 1/2 Tbsp
  • Warm water - 2 Tbsp
  • Lemon juice - 1/4 cup
  • Garlic cloves, crushed - 2
  • Dijon mustard - 3 tsp
  • Dried oregano leaves - 2 tsp
  • Baby potatoes, halved - 600g
  • Spring onions, thinly sliced - 2
  • Lebanese cucumber, halved lengthwise, thinly sliced - 1
  • Chopped flat-leaf parsley - 1 cup

Method

  1. Using a meat mallet, gently pound chicken until 1cm thick.

  2. Process oil, water, juice, garlic, mustard and oregano in a food processor until combined. Transfer 2½ tablespoons of mixture to a glass or ceramic bowl. Add chicken; tossing to coat. Reserve remaining lemon mixture.

  3. Place potatoes in a medium saucepan, cover with cold water and bring to the boil. Boil for 8 minutes or until just tender. Drain. Transfer to a heat-proof bowl. Add ¼ cup reserved lemon mixture to potatoes and toss to coat. Cool for 5 minutes. Add spring onions, cucumber, parsley and remaining lemon mixture, toss to combine.

  4. To cook the chicken, preheat barbecue to a moderately high heat. Cook chicken for 3 minutes each side or until browned and cooked.

  5. Serve chicken with potato salad.