Mediterranean Chicken & Wedges

25 Minute Mediterranean Chicken & Wedges. So fresh and healthy, super yum and filling!

Serves: 2 Time: 25 minutes

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Ingredients

• 2 chicken breasts, skin on

• 200g potatoes, sliced into wedges (no need to peel)

• 1 teaspoon thyme

• 1 teaspoon oregano

• 1 red onion, quartered

• 1 large carrot, sliced lengthways

• 1 red bell pepper, sliced

• 2 garlic gloves, minced

• green salad of choice

• olive oil

Optional Dressing

• 1/2 Tablespoon Olive Oil

• 1 Tablespoon Balsamic Vinegar

• 1 Teaspoons Wholegrain Mustard

• Crushed Garlic Clove

• Black Pepper

Method

1. Heat the oven to 200°C. Then season the chicken breasts with thyme, oregano, salt and pepper. Next, throw your wedges onto a baking tray, season with salt and pepper and a drizzle of olive oil then using your hands make sure every wedge is evenly covered with the oil and seasoning. Whack the tray into the oven for 20-25 minutes. Until nice and golden, turning once.

2. On a separate baking tray, throw your cut veggies and again drizzle with a tiny bit of olive oil. Whack into the oven for 20 minutes until softened.

3. Next, heat a pan on medium to high heat (no need for oil). Once hot, add your chicken breasts skin side down for 4 minutes. Once done, flip over the breast and cook on the other side for 2 minutes. Once done, whack onto the veg baking tray (on top of the veggies) and into the oven for 15 minutes until cooked and no longer pink in the middle.

4. Meanwhile, prepare your salad and dressing.

5. Once everything is done, prepare your plate with the roasted veg, crispy chicken breasts, salad and wedges. Drizzle over your dressing and enjoy!

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